These gluten free savory muffins are proof that muffins don’t have to be sweet to make them hard to resist. It’s a complete breakfast in one cheesy, salty, fluffy package – crisp bacon, loads of sharp cheddar in a tender, fluffy grab-and-go muffin. They’re everything you want in a savory gluten free bake.
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Savory Cheesy Bacon Muffins (Gluten-Free)
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 additional, depending on 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
Instructions
- Preheat the oven to 400ºF. Grease the muffin tins liberally with nonstick cooking spray and set aside.
- In a large bowl whisk together the flour, baking powder, salt, and sugar (if not using maple syrup). Stir in the cooked and chopped bacon and cheddar cheese.2 cups gluten free all purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, 2 cups grated sharp cheddar cheese, 10-12 slices cooked bacon
- In a small bowl whisk together the milk, egg, and maple syrup (if using). Pour into flour mixture then add the melted butter. Stir to combine until flour is incorporated. The dough will be stiff, but if it's too stiff or hard to move, add up to ¼ cup additional milk.1 cup milk, 1 large egg, 6 tablespoons unsalted butter, 1 tablespoon pure maple syrup or sugar
- Spoon into muffin tins, filling to the top of each tin. You can use greased or slightly wet fingers to smooth the tops flat. Sprinkle additional cheese on top, if desired.
- Bake for 18-20 minutes, or until a toothpick inserted in the middle comes clean and tops are golden brown. Cool for 5 minutes in the pan before transferring to a cooling rack. Serve warm.
Notes
storing and freezing
After they have cooled completely refrigerate in an airtight container up to 2 days. If storing longer than 2 days, I recommend freezing so they don’t dry out. To freeze, wrap the muffins individually in plastic wrap and transfer to an airtight container or ziplock freezer bag. Freeze up to three months. Thaw at room temperature for one hour and then wrap in a paper towel to warm in the microwave for 20 seconds.Free Guide! Receive a Free Gluten Free Breakfasts Cookbook
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