These savory gluten free goat cheese muffins have are soft and moist with a crispy golden brown top. Each bite is full of creamy goat cheese with hints of garlic and sea salt. Serve warm with butter, these muffins make the perfect addition to any meal!
Calling all goat cheese fans!!! These muffins have that savory creamy goat cheese flavor all packed into a soft muffin. They make a great addition to a brunch spread, to enjoy with a salad or soup, or a part of your holiday feast!
- Made gluten free with almond flour and tapioca flour
- Soft and fluffy texture
- Perfect for a brunch or dinner gathering
- Kid approved
- Made in one bowl in under half an hour
- Filled with savory cheesy flavor
Ingredients and notes
- Goat cheese - Either the log or the crumbles will work in this recipe. I recommend using plain or a light flavor like oregano or honey, I wouldn't do blueberry or cranberry.
- Almond flour - This is the gluten free flour used in these muffins. It helps to keep the muffins nice and soft with structure.
- Tapioca flour - Used to cut the some of the density from the almond flour. Substitute with arrowroot starch or corn starch if needed.
- Olive oil - Provides a fat source to the batter so the muffins are moist when baked. I like to use a robust flavor olive oil which really shines through and deepens the savoriness. You can use a lighter olive oil as well or substitute with any other oil like avocado or coconut.
- Almond milk - Helps thin out the batter a tad so there are nice little pockets of air in the muffins. Any milk will work.
- Nutritional yeast - Has a "cheesy" flavor and helps to deepen the flavor of the muffins. You can omit this entirely or substitute with parmesan.
Step by step directions
These savory gluten free muffins are incredible simple to make. You will need a hand or stand mixer or a stiff whisk, a mixing bowl, and a muffin tin.
Step 1 : Beat the wet ingredients
In a bowl, beat the eggs, olive oil, and almond milk until well combined.
Step 2 : Add the dry ingredients
Then slowly add the almond flour, tapioca flour, nutritional yeast, oregano, garlic powder, baking powder, and sea salt. Fold into the batter until no flour clumps remain.
Step 3 : Fold in the goat cheese
Gently add the goat cheese and mix slightly to distribute. You don't want to over mix here. You want little bits of goat cheese in the batter so they are hidden in the muffins when baked.
Step 4 : Bake
Grease a muffin tin with oil and use a large cookie scoop or spoon to fill each cavity almost all the way to the top. Because these are gluten free muffins, you can fill the muffin tin with more batter than you would with non-gluten free batter. The muffins will rise, just not as much as regular muffins.
Allow the muffins to cool down slightly before removing from the tin. They are easier to remove then they aren't fresh out of the oven. It's best to run a thin knife around the edges of each muffin to help peel it away from the tin and then remove.
How to store
Store these goat cheese muffins in an airtight container. They will keep for up to 5 days out on the counter or a week in the fridge.
When ready to enjoy, warm them up in the microwave for about 10 seconds. Top with some butter and enjoy!
Frequently asked questions
You can use a log of goat cheese or crumbles. I recommend using plain or a light flavor like garlic or honey.
I have not tried this recipe with an egg replacement. The eggs are what give these muffins a nice fluffy rise and I don't think an egg replacement would achieve the same result.
For more savory recipes, check out my:
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Savory Goat Cheese Gluten free Muffins
- 2 eggs
- 4 Tbsp olive oil
- 4 Tbsp almond milk
- 1 ½ cup almond flour
- ¼ cup tapioca flour
- 1 Tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp sea salt
- 2 tsp baking powder
- ½ tsp baking soda
- 4 oz goat cheese
- Preheat oven to 375 F. In a bowl, beat the eggs, olive oil, and almond milk.
- Add the almond flour, tapioca flour, nutritional yeast, garlic powder, oregano, sea salt, baking powder, and baking soda. Mix to incorporate the dry ingredients.
- Place the goat cheese in the bowl and gently mix into the batter. Don’t over mix though, you want little pieces of goat cheese still in the batter.
- Grease a muffin tin with oil and use a large cookie scoop or spoon to fill each cavity with the muffin batter almost all the way to the top. Because this is gluten free batter, you can fill up the muffin tin since they won’t rise as much.
- Bake in the oven for 10 - 12 minutes until the muffins have risen and the top is golden brown. Let the muffins cool slightly before removing them from the tin. I recommend running a thin knife around the edges of the muffins to loosen them up. Serve with butter and enjoy!