Low-FODMAP & Gluten-free Cheddar Cheese Muffins are moist, sweet, & savory. Great all year, but perfect for holidays!
In the donut shops and bakeries of my hometown, Cheddar Cheese Muffins were a consistent player. The muffins were a little sweet, with a cake-like texture, and the cheese added a slightly greasy, savory, salty touch. I used to crave these cheddar muffins.
Over the years, I have found myself longing again for that flavor. It seemed to me that most of the cheese inspired muffins that I would encounter now had a savory spin, with less sweetness, and often added onion, or bacon to the mix. While that is delicious alongside a dinner option, I don’t love it for a breakfast, or dessert.
This recipe for my low-FODMAP Cheddar Cheese Muffins will result in a light, sweet, and flaky crumb, with a slightly chewy-cheesy crown. I think you will LOVE them as much as I do!
However, if you like a less sweet take, feel free to reduce the sugar in the recipe 😊
For more great low-FODMAP Breakfast inspiration, see my Best Low-FODMAP Breakfast Collection.
You may also love:
- Low-FODMAP ‘Copycat’ Red Lobster Cheddar Bay Biscuits; Gluten-free
- The BEST Low-FODMAP Morning Glory Muffin Recipe; Gluten-free, Dairy-free
- Low-FODMAP Lemon Coconut Muffins; Gluten-free, Dairy-free
- Delicious Low-FODMAP Oatmeal Raisin Muffins; Gluten-free, Dairy-free
- Low-FODMAP Chai Overnight Oats; Gluten-free, Vegan
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Or check out over 600 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Cheddar Cheese Muffins; Gluten-free
Low-FODMAP & Gluten-free Cheddar Cheese Muffins are moist, sweet, & savory. Great all year, but perfect for holidays!
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups low-FODMAP, gluten-free flour*
- 2/3 cup sugar*
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon xanthan gum *if not added to your flour choice
- 1/4 teaspoon salt
- 7 tablespoons low-FODMAP milk (almond milk or lactose-free)*
- 1/2 cup canola oil (or other neutral oil)
- 2 large eggs
- 1 & 1/2 cups grated or shredded sharp cheddar cheese, plus extra for sprinkling*
Instructions
- Preheat oven to 350 F
- Grease muffin tin with vegetable shortening or use muffin cups
- Mix low-FODMAP flour, sugar, baking powder, baking soda, and xanthan gum (if using) in large bowl
- In another medium bowl or large measuring cup, mix 7 tablespoons low-FODMAP milk (1/2 cup minus one tablespoon), and 1/2 cup oil
- Add eggs to milk/oil mixture and beat together
- Place the liquids into the flour mixture and stir until just combined
- Fold in grated cheese
- Scoop muffin batter into 12 cups
- Sprinkle more cheese on the tops
- Bake about 20-25 minutes, until a tester comes out clean and the tops are light golden
- Allow to sit about 5 minutes then transfer to a rack to cool
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
- I use Authentic Foods GF Classical Blend- the results are so consistent! Check out my low-FODMAP Bake off blog to see why
- These do make a ‘sweet’ muffin. For a savory take, reduce sugar
