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Gluten Free Savory Muffins

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 muffins
Calories 220
These delicious gluten-free savory muffins are perfect for breakfast or a snack, packed with cheesy goodness and a hint of onion.

Ingredients

Dry Ingredients

  • 2 cups all purpose gluten free flour blend (Better Batter)
  • 1 teaspoon xanthan gum (omit if your blend contains it)
  • 1/4 cup cornstarch
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons minced dried onion (optional)
  • 2 1/4 ounces Parmigiano-Reggiano cheese (finely grated)
  • 4 ounces sharp cheddar cheese (grated, plus more for sprinkling)

Wet Ingredients

  • 1 1/4 cups buttermilk (at room temperature)
  • 4 tablespoons unsalted butter (melted and cooled)
  • 2 tablespoons neutral oil (like canola, vegetable or grapeseed)
  • 2 tablespoons honey
  • 2 eggs eggs (at room temperature, beaten)

Instructions 

  • Preheat oven to 350°F (175°C). Grease muffin tin wells.
  • Mix dry ingredients and cheeses in a large bowl.
  • Whisk wet ingredients in a separate bowl.
  • Combine wet and dry ingredients until just mixed; batter will be thick.
  • Fill muffin wells almost to top, sprinkle with extra cheese, and bake for 22 minutes.
  • Cool for 5 minutes, then transfer to wire rack. Serve warm.

Notes

Use fresh cheeses for best flavor. Muffins are best served warm.
Calories: 220kcal
Cost: $15
Course: Breakfast, Snack
Cuisine: American
Keyword: Cheese, gluten free, muffins