Looking for a healthy, sugar-free, mid-afternoon snack? Or a savoury bun to serve beside a bowl of soup for dinner? These buttermilk cheese muffins are just what you have been looking for! They super cheesy and delicious.
Prefermenting
The recipe was designed for prefermenting the flour with buttermilk. This gives the muffins a delicious sourdough flavour, without actually using a sourdough starter. Prefermenting is a great way to make delicious gluten free baked goods. It improves both the structure and flavour of baked goods.
However, buttermilk cheese muffins are delicious even without pre-soaking, pre-fermenting the flour. So if your short on time, feel free to mix and bake right away.
A Muffin For Everyone
I love recipes that can be adapted to suit all different flavours and diets. This muffin works with all sorts of flour combinations. Make it gluten free, wholewheat, or use white bread flour for a bread-like muffin. Regardless of what flour you use, this recipe makes a deliciously chewy and cheesy bun-like muffin that is perfect for a picnic.
These cheese muffins are perfect for other flavour additions. Here’s a few delicious options. Feel free to mix and match for your own favourite combination.
- 1/4 cup finely diced red pepper
- 1 tsp garlic powder
- 1/4 cup cooked corn kernels
- 1/4 cup crispy bacon bits
Savoury Buttermilk Cheese Muffins
Buttermilk cheese muffins are a delicious sugar-free snack. Add in bacon, chives, garlic or corn kernels, for a savoury and nutritious muffin!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Snacks
- Method: Fermented
- Cuisine: Gluten free
Ingredients
Pre-ferment
- 1 1/2 cups flour (GF or wheat, see notes)
- 1 cup buttermilk
Remaining Ingredients
- 1/2 tsp mustard powder
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 cups grated cheese (stronger cheeses will add more flavour)
- 2 tbsp finely diced onion
- Additional flavours (see section above for suggestions)
Instructions
- Pre-fermentation is not required, however it will give the muffins a delicious sourdough-like flavour. To preferment the flour, mix it with the buttermilk and leave it on the counter for 4-24 hours.
- When ready to bake, mix in all of the remaining ingredients (except the cheese.) If you are using wheat flour it will be very glutinous, so you may need to cut the ingredients into the dough. It is important to make sure that everything is fully mixed.
- Once the batter is well mixed, stir in the cheese and any additional flavours.
- Bake at 400F (210 C) for 20 minutes, or until cooked through and browning on the top.
Notes
- Pre-fermenting works best with either whole wheat or gluten free flour. I recommend oat flour or brown rice flour for this recipe.
- Feel free to exchange the buttermilk for milk kefir or yogurt.
Keywords: sugar free, healthy, bacon, corn kernels, onion, garlic, gluten free, muffin, bun, bread, school, picnic
What a great recipe. I made a few changes, but love the fermenting the flour. I added bacon, diced sweet onion, and diced apple. The whole house smells wonderful. I used sharp cheddar cheese and added in a bit of sour cream to the buttermilk. I will be using this base recipe again with different combos.
Delicious! I must try diced apple or bacon next time.
These are great. The bacon was a nice touch!
★★★★★
Thanks!
H! Would acid whey be okay as a substitute for the buttermilk?
Yes! However, it will be a bit more liquidy than buttermilk, so reduce the liquid to 3/4 cup. Enjoy!