Today we’re talking about muffins. Marvelous Gluten-Free Cheese Muffins, to be specific.
Tired of hearing about brackets and having your favorite television shows preempted by college basketball games for the traditional March Madness? Then switch from brackets and goal “baskets” to baskets filled with something else—muffins!
These last three days of March I’ll be sharing some scrumptious muffin recipes for what I call March Muffin Madness (MMM). Even if you are a sports fan, there’s no reason you can’t enjoy some of the muffins I am going to share while watching the Final Four. Muffins like these Marvelous Gluten-Free Cheese Muffins!
This Marvelous Gluten-Free Cheese Muffins recipe is one that hasn’t been pulled out of the recipe box in a while. I don’t know that I’ve made this recipe since going gluten free. I am not sure why because it’s a wonderful recipe that is terrific served with a meal, especially soup, or on its own as a tasty treat.
With the popularity of my Garlic Cheese Biscuits (you can read comments on the post and reviews here at Casey’s beautiful Live Your Art blog and here in Tiffany’s post on the ever helpful Triumph Dining’s blog—thanks so much to both of them!), I’m betting these will soon become new favorites for many, too. I mean who doesn’t like a good muffin? Or cheese? And savory muffins can be as delightful as sweet muffins.
As soon as these muffins come of the oven, you’ll want to break one open and perhaps spread a little butter (or honey butter, as is Mr. GFE’s preference) on each and enjoy. That’s exactly what Son did when he walked in the door about 15 minutes after the muffins came out of the oven. I had just finished snapping a few photos of them with a mug of my homemade chili.
Even though Son lives an hour away, his food timing is often amazing! Well, you know what happened next. He devoured a mug of chili and way too many cheese muffins to count. In fact, I had to snatch two out of the basket to take to Mom and Dad with a jar of chili for their soup-of-the-month gift (one of my gifts to them at Christmas).
That meant we now had no muffins left to go with chili for dinner. Mr. GFE was away from home and hadn’t had any.
So, after delivering Mom and Dad’s chili and muffins, I made another batch. The second time I opted for mini versions figuring the odds were that we’d have at least some left to go with dinner. This line of thinking worked, but honestly only because Son had left to visit some friends at that point!
When he returned, which was after we’d gotten to enjoy some muffins with our chili, he immediately devoured the rest. He popped one bite-size cheesy morsel after another into his mouth. His defense, “Mom, you know I love these!”
Well, I’m like any other mom out there, I like to see Son fed and happy so I didn’t mind at all. And, yes, he went home with the rest of the chili, too.
These muffins are a little crisper than most muffins on the outside, but not hard at all. The inside is especially tender and moist. They are mildly cheesy.
Of course, you can control how intense the cheese taste is by the type of cheese you use. I used your basic sharp Cheddar cheese, which I grated myself.
I far prefer grating my own cheese. It only takes a few seconds and hand-grated cheese is much finer and melts better. Some of the pre-packaged grated cheese melts into a big puddle of grease in my opinion. I am sure that some of it is cheese “food” and not even real cheese.
Finally, when you grate your own cheese, you know exactly what you are getting; there’s no need to read a potentially long label like there is when you use store-bought grated cheese. These muffins are indeed marvelous (or “mahhhhvelous” as Billy Crystal would say). I hope you’ll try them!
Check back tomorrow for a sweet muffin recipe. These muffins will be sweetened in a whole new way (at least to me) to make them refined sugar free. They will also be dairy free, and of course, gluten free. But for now, make some cheese muffins and see how long they last at your house!
Marvelous Gluten-Free Cheese Muffins Recipe
Marvelous Gluten-Free Cheese Muffins
Muffins are so easy to make and these Marvelous Gluten-Free Cheese Muffins are a wonderful accompaniment to any meal! They're fantastic with soup and chili. I also like making them as mini muffins and serving them with tea, too.
- 1 ¾ cups gluten-free flour mix (I use my Two-Ingredient Gluten-Free All-Purpose Flour Mix)
- 1 tbsp baking powder
- ½ tsp salt
- 1 tbsp sugar
- ¾ cup grated sharp cheddar cheese
- 1 egg
- 1 cup milk
- ¼ cup butter, melted
- Combine first four ingredients in a large bowl.
- Add cheese and mix well.
- Make a well in the center of mixture. Add melted butter, then milk (to help cool down the butter some), and finally the egg.
- Stir until moistened, breaking up any flour chunks.
- Spoon into greased muffin tins. Fill 2/3 to ¾ full. Bake at 400 degrees Fahrenheit for about 25 minutes.
Makes 1 dozen regular-sized muffins or about 30 mini muffins.
I like making this recipe with larger eggs; the little extra egg factor adds to the tenderness of the muffin I believe.
Adapted from a Janet Filer’s submission to Southern Living.
Yvonne (in California) says
Thank you, thank you. I really enjoy your website and all the wonderful sharing. I am still a newby and object to all the “have to” cooking–but I am doing well and like all your recipes I have tried.
Perhaps of interest to all: I have researched Coconut Oil and found it is one of the finest oils for our bodies. (I heard Bruce Fife,ND,Coconut doc; interviewed). I now use Coconut Oil,it is very subtle tasting, for buttering my toast in the morning and in all baking–the big bonus–it is not as greasy as butter or oil but does the job.
Keep up the great work!!
Hi Yvonne–Welcome to gfe. 🙂 It’s always wonderful to hear such sweet, uplifting feedback … thanks for making my day! Try not to fight the cooking, Yvonne … soon you’ll be doing it without a thought. 😉 The more wonderful things you make that you can eat safely, the more you’ll like cooking!
Thanks so much for mentioning the benefits of coconut oil. I know that info is new to many. I just made some muffins with coconut oil this evening. 🙂 I have not read Bruce Fife’s book yet, but I’ve heard wonderful things about it. I rarely eat bread, but I’ll have to try some coconut oil the next time I do–thanks. BTW, my doctor only recommends these fats: coconut oil, organic butter, grapeseed oil, and olive oil.
Thanks again, Yvonne! Have a great week. 🙂
Shirley….those look out of this world…so delish!
Thanks, dear Pam. 🙂
Wow, these look so good. They would be a great addition to a brunch potluck too. I prefer your kind of March Madness! You can never have too many muffin recipes!
Hi Maggie–Thanks! 🙂 Yes, these would be good for a brunch! Glad to find a fellow muffin lover. Yes, so many muffin recipes, so little time. 😉
Oh, Maggie, thanks so much for stopping by … welcome officially to gfe!
These sound so good that I know I must try them. Thanks so much for sharing. Mister Linky is up for this week’s Crock Pot Wednesday. I figured with the busy week and weekend, that we should get an early start. I hope you will come on over and join me. There’s a giveaway going on.
Hi Debbie–I think you’ll love these muffins when you try them! I told Son I was making muffins when he called last night. You’re making more cheese muffins? he asked. I think he was relieved when I said No, not cheese muffins. LOL
I’m so glad you stopped by to let me know about Crockpot Wednesday being up! Loved your pudding cake—yum. Although I actually cooked a new dish in the crockpot yesterday, it wasn’t blog worthy yet. So I linked up an older recipe. It’s a good one though, jambalaya. So easy when made in the crockpot, and, of course, delish. 🙂 Great idea on getting started early with the busy weekend coming up!
Muffins and cheese, I don’t beleive there is anything better to eat! These look amazing. I can see why son gobbled ’em all up.
Looking forward to your sweet muffins…
Hi Chelsey–So good to see you! 🙂 I’m so glad you stopped by because it reminds me that I need to visit your blog. I saw that you had a post with a very intriguing title up, but then forgot to pop over. 😉
You’re right … muffins and cheese make for a pretty unbeatable combo! They go very quickly, especially when Son’s home. Thanks so much!
The sweet muffins will be up later …
Lovely! Cheese muffins are a fabulous start to what I’m sure will be the fantastic March Muffin Madness! Can’t wait to see these sweet ones =D.
Oh, and I’m not sure if I told you yet, but I got the agave nectar! It looks great and I’ll have to try something with it soon!
Hey Lauren–Oh, I’m so glad your Xagave package arrived! 🙂 I just can’t wait to see what you come up with … I know it will be fabulous. 😉
Thanks so much for the sweet (or should I say savory? LOL) words on the cheese muffins! Everyone is waiting for the sweet muffins … can’t say I blame them!
Kay Guest says
Hey Shirley! I was going to make these muffins last night but a friend gave me a big loaf of gluten free bread so I knew that meant that I had to make your Bread Pudding!(The bread had been frozen and was so crumbly that Richard told me it was drier than rice cakes…when life gives you crumbly bread…make Bread Pudding!) It was really, really good. And just like your son gobbled up your muffins, so did our son with the bread pudding. I halved your recipe and instead of nutmeg, I used a little more cinnamon and 1/4 teaspoon ginger. I didn’t have evaporated milk, I just used regular milk. (Remember, I got this bread as an unexpected gift!) It was very good, and maybe not as heavily spiced as some like it, but it was perfect for us! So, I have made your Garlic Cheese Biscuits, your Perfect Poundcake, Coconut Pie, and now the Bread Pudding…you are making me into a good cook. It’s a miracle! Cheers! Kay And I WILL Make these cheese muffins too! 🙂
Hi Kay–I’m so happy that you turned your gift of crumbly bread into some well-appreciated bread pudding! For years, I used regular milk, so I know it works. Neat that you came up with a spice combo that worked for your family, too. 🙂 Thank you for doing a little recap of the gfe recipes you’ve made thus far! Son was just “fussing” at me for not making the perfect pound cake lately for him. Maybe I’ll make it for Easter. Tomorrow, I’m making the coconut pie for a birthday luncheon. My co-workers love it, too. 😉 Okay, I’ll look forward to hearing what you think of the cheese muffin recipe in the near future.
Thanks so much for sharing with us!
Cheese & muffin in the same sentence got my attention!! YUM!! I bet Jon would love these!!
LOL Kim … yes, not your typical muffin. The males in my house love these muffins. In fact, both of them thought I had made more cheese muffins when they heard/saw I had made more muffins (this time corn muffins). Son was back at his apt and on the phone with me, so he was relieved I hadn’t made cheese muffins again. Didn’t want us to be enjoying them without him. Mr. GFE took a look at the muffins spread out and immediately said, “more cheese muffins!” 😉 Easy to make … let us know if you give them a try. 🙂
Mmmm, cheesy muffins. I’m so there!
Alta–This are such a perfect, easy “bread” to go with so many meals, especially soups. 🙂 Of course, everyone in my family will happily eat them any time. 😉
I first saw your cheese muffin recipe about an hour ago, and my first batch is in the oven now! I just had to make them right away :). I used Earth Balance dairy-free/soy-free margarine, Daiya cheese, and coconut milk. Can’t wait to eat one – thanks for the great recipe.
Hi Mary–I’ll be thrilled to hear that you made these successfully dairy free. I haven’t tried that yet! I absolutely love the flavor in these muffins so again I’m hoping yours were a success. 🙂
These sound awesome! I’m going to try adapting them to my diet and make them dairy and egg free:-)
Hi Rebecca–Thanks! Others have made these dairy-free with no problems and egg free *should* work. Hope you have great success! 🙂
I am going to try these. My husband and I are on a no wheat diet and he misses his bread. I still haven’t come across a good recipe to use. But I definitely am going to try these muffins!!
Hi Sharon–Welcome to gfe! 🙂 I find that muffins/rolls/biscuits can be a great and easy way to enjoy a gluten-free bread. 😉 Hope you both enjoy these! You might also want to take a look at my ongoing Bountiful Bread series. Part 1 is Loaves. Part 2 is Basic Biscuits and Rolls. Part 3 should be up next week. Hope you find something else good in the series to make!
I made these for the first time this morning. All I can say is YUM!!! I added 1 tsp of xanthan gum as it’s gives any gluten free baking a better texture, they came out beautifully moist and light. Thank you for sharing such a good recipe!
Hi Caro–Welcome to gfe! 🙂 I’m so happy that you loved this recipe so much. 🙂 Yes, you can always use xanthan gum in recipes like this one. I tend to go without it when I can, but I’m glad it yielded great results for you with this recipe. Thanks so much for taking time to leave your review!
Mollie Ahern says
thank you for this recipe!
i am new to being gluten free and have struggled with finding good savoury alternatives as gf bread is not very appetising!
thanks again, mollie x
Mollie–Welcome to both the gluten-free world and gfe! 🙂 I’m so happy that you found this recipe and enjoyed it. Be sure t check out my ongoing gf bread series. Check out Part 1, Part 2, and Part 3. More will be coming. 😉
vegetarianmamma (Cindy) says
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
Are there different baking instructions for high altitude?
Hi Taylor–Welcome to gfe! 🙂 Personally, I have no experience with gluten-free baking. My friend Jean Layton does discuss gluten-free baking at high altitudes here. I’ve also read suggestions from my friend Karina, Gluten-Free Goddess–some of which are completely different from Jean’s recommendations–under Baking Times and More Tips
. My friend Jules also shares tips for high altitude baking
. Give them all a read and see what you think. Good luck!
Becky Lee says
These look marvelous! Can I put them in a loaf pan instead of making muffins?
Shirley Braden says
Hi Becky Lee–Welcome to gfe! 🙂 My instincts tell me that some changes might have to be made but, that said, I have gf friends who often use the same recipe to make muffins or a quick bread in a loaf pan. So it might work just fine made in a loaf pan. If you give it a try, please let us know and I will do the same, of course. 😉
Making a batch tonight to go with dinner. Love them! I also grate my own cheese, some store bought shredded cheese contains cornstarch, which I can’t have
Shirley Braden says
Yay, Vivian!! I love to grate my own cheese. It tastes so much better and melts so much better. Packaged grated/shredded cheeses not only have additives as you point out but they also can vary greatly in quality. Enjoy your cheese muffins this evening! Thanks so much for taking the time to leave a comment with your review. 🙂
I just made these–they are delish! I opted to make 4″ muffin tops. The first batch overcooked at 15 minutes (400 F). The bottoms were too dark and stuck to the greased nonstick pan. No bueno! I baked the 2nd batch (for a total of 9) on a parchment-lined insulated baking sheet @ 375 F for 15 min. Perfect!
They are delicious hot slathered with butter or just nibbled cold. These would be excellent with a dinner salad or bowl of soup. To kick up the flavor, next time I will add 1/8 tsp roasted garlic powder, 1/4 tsp black pepper, and 1 tbs Parmesan cheese.
Shirley Braden says
Hi Sue–First, it looks like you’re new here–welcome to gfe!! 🙂 Second, I love that you made a muffin top version of this recipe and that you perfected it on the second try! You’re right that there is no wrong way to eat any version of this recipe. “Amping them up” a bit is not a bad idea either. 😉 Thanks so much for taking the time to comment!