These easy gluten free savory muffins with cheddar cheese have a hard boiled egg hiding inside them. Cool, right?! They’re made in a jumbo muffin pan – because the more muffin, the better! A combination of chickpea flour and millet flour makes them gluten free while keeping the texture soft. (And if you aren’t gluten free, all-purpose flour works just fine here!).
Now you don’t have to eat a muffin AND hard boiled eggs for the protein. You get two in one. 🙂
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Herby Egg & Cheddar Muffins
Muffins are one of my favorite breakfasts and snacks, and I’m always looking for ways to amp up the nutrients – like protein – in my muffin recipes (while keeping the flavor delicious!).
I first got this recipe idea when we were at Smith Mountain Lake with our friends Tim and Lindsey one summer, and Lindsey made muffins with a hard boiled egg inside.
I thought it was brilliant – a portable savory breakfast or snack that included both carbs and protein!
I thought it would be fun to do a gluten free version of these for my gluten free friends, and to incorporate some herbs into the mix for extra flavor, too.
(For more breakfast ideas, check out these tasty gluten free breakfast recipes!)
What makes these the best savory muffins?
- Delicious cheesy cheddar and herb flavor
- Protein packed (there’s an egg baked into the center of each muffin)
- Made with gluten free flour, so our gluten-free friends can enjoy them, too. (You can use all-purpose flour instead, if desired!)
- Both nutritious and comforting at the same time
- An easy meal prep breakfast with eggs
What You’ll Need
To make these savory cheddar muffins, you’ll need:
- millet flour (This can be swapped with brown rice flour if you prefer, but the muffins will turn out a bit more coarse.)
- chickpea flour
- cheddar cheese
- olive oil
- baking powder
If you aren’t gluten free, you can easily swap out the millet flour and chickpea flour with all-purpose flour. You do you!
How to Make Savory Gluten Free Muffins
As always, this muffin recipe is quick and easy.
In a large bowl, you’ll whisk together the flours, baking powder, salt, herbs, and cheese. (Hot tip: use sharp cheddar for extra delicious flavor – and don’t skip the herbs!)
In another smaller bowl, whisk together your milk, 2 eggs, and the olive oil.
Then, stir your wet ingredients into the dry until just combined.
The #1 key for this recipe is that you need to use a jumbo muffin tin – regular sized muffin tins will not work. Don’t say I didn’t warn you. 🙂
To make the magical hard boiled egg filling, you’ll first spoon about 2 to 3 tablespoons of batter into each (jumbo!) muffin cup.
Then, crack an egg into each of the cups on top of the batter.
Next, divide the remaining batter between the cups, covering the yolk of the eggs. (It’s cool if some of the egg whites stick out around the edges.)
Toss the muffins in the oven and bake at 350 degrees F for 20 to 25 minutes, or until browned and firm to the touch. Et voila! Ready to eat (don’t burn your tongue)!
I hope you enjoy these gluten free cheddar muffins!
Despite being gluten free, they are moist and flavorful – and all that protein and fiber gives them some serious staying power, so you won’t be starved 5 minutes after eating them. 🙂
Gluten Free Flour Options for Baking
To make these savory muffins gluten free, I’ve used a mix of two gluten free flours.
First, chickpea flour, also known as garbanzo bean flour, which is an old favorite of mine for gluten free baking. It’s loaded with protein, fiber, and iron, and lends a sweet and rich flavor to baked goods. Don’t worry – you can’t taste the chickpeas at all!
The other gluten free flour used here is millet flour, which lends a creamy color and subtle flavor to baked goods. It’s also a good source of protein and fiber.
Millet flour can be hard to find in stores, so I bought it on Amazon. You can find the chickpea flour on Amazon too!
To use up the leftover millet flour, my gluten free dark chocolate quinoa bars also work well with millet flour instead of chickpea flour! (Note: If you’re not into millet flour, brown rice flour will also work in place of it, but it will make the muffins a bit coarser/grainier.)
And if you’re not feeling the alternative flours, you can also just use entirely all-purpose flour. You do you!
How to Store Savory Cheddar Egg Muffins
These muffins are best stored in the fridge in an airtight container, especially since they have a hard-boiled egg inside them. They should keep for 2-3 days.
You’ll find the full gluten free savory muffins recipe at the bottom of this post. Enjoy!
Love gluten free baked goods? Here are some other recipes to try:
- Healthy Peanut Butter Power Cookies (<—SO GOOD)
- Gluten Free Banana Chocolate Chip Muffins
- Nutty Protein Granola Bars
- Gluten Free Pumpkin Muffins
- 1 cup millet flour (or use all purpose flour)
- 1 cup chickpea flour (or use all purpose flour)
- 1 tablespoon baking powder
- 1.5 teaspoons salt
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh dill
- 3/4 cup grated cheddar cheese
- 2 eggs + 6 eggs for filling
- 1 cup whole milk
- 1/4 cup olive oil
- Preheat oven to 350 degrees. Grease a 6-cup jumbo muffin tin.
- In a large bowl, whisk together the flours, baking powder, salt, herbs, and cheese.
- In a small bowl, whisk together 2 eggs, the milk, and the olive oil. Stir wet ingredients into dry ingredients just until evenly combined.
- Spoon about 2 tablespoons of batter into each muffin cup.
- Crack an egg into each muffin cup on top of the batter. Divide the remaining batter among the cups, covering the yolk on each egg - it's fine if some egg white sticks out around the edges of the top batter.
- Bake for 20-25 minutes, until browned and firm to the touch.