These gluten free savory muffins prove that muffins don’t need to be sweet to be irresistible. Each muffin is a complete breakfast in a single, grab-and-go package—crispy bacon and plenty of sharp cheddar folded into a tender, fluffy gluten-free batter. They deliver everything you want in a savory muffin: salty, cheesy, and satisfying.
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card — your feedback helps others find this recipe and I always respond. -Melissa
Savory Cheesy Bacon Muffins (Gluten-Free)
Melissa ErdelacPin
Rate
Remove Ads
Ingredients
- 2 cups gluten free all purpose flour (Cup4Cup gluten-free flour recommended)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon pure maple syrup or sugar
- 1 cup milk may need to add 2–4 tablespoons extra depending on your GF flour
- 1 large egg
- 6 tablespoons unsalted butter melted and cooled
- 2 cups grated sharp cheddar cheese
- 10–12 slices cooked bacon, chopped
- (optional) additional cheese for topping
Equipment
- Muffin tins
- Large mixing bowl
- Large scoop or spoon for filling tins
Instructions
-
Preheat the oven to 400ºF. Generously grease the muffin tins with nonstick spray and set them aside.
-
In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar if you’re not using maple syrup. Stir in the chopped cooked bacon and the grated cheddar until evenly distributed.
-
In a separate small bowl, whisk the milk, egg, and maple syrup (if using). Pour the wet mixture into the dry ingredients, then add the melted, cooled butter. Stir just until the flour is incorporated. The batter will be fairly stiff; if it’s too stiff to work with, add up to ¼ cup additional milk.
-
Spoon the batter into the prepared muffin tins, filling each to the top. Use lightly greased or slightly wet fingers to smooth the tops. Sprinkle extra cheese on top if you like.
-
Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden. Let the muffins cool in the pan for 5 minutes, then transfer to a rack. Serve warm.
Notes
Storing and freezing
Once fully cooled, store muffins in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze to preserve texture and flavor.
To freeze: wrap each muffin individually in plastic wrap and place in an airtight container or freezer bag. Freeze for up to three months.
To reheat: thaw at room temperature for about an hour, then warm in the microwave wrapped in a paper towel for about 20 seconds, or reheat in a low oven until warmed through.