These gluten free savory muffins with cheddar cheese have a hard boiled egg hiding inside them – cool, right?!
Now you don’t have to eat a muffin AND hard boiled eggs for protein. You get two in one. 🙂
Hard-Boiled Egg & Cheddar Muffins
I first got this recipe idea when we were at Smith Mountain Lake with our friends Tim and Lindsey this 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.
Gluten Free Flour Options
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 fave of mine. 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! (Affiliate links, FYI.)
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!
To make this recipe, 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
How to Make Savory Gluten Free Muffins
As always, this 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, and 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 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. 🙂
How to Store Hard Boiled 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)
- Nutty Protein Granola Bars
- Spiced Cherry Pecan Granola Bars
- Cranberry Quinoa Peanut Butter Bars
- Paleo Pumpkin Muffins
- Banana Nut Quinoa 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.