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Savory Buttermilk Cheese Muffins (GF)

Gluten-free oatmeal cheese muffins as an alternative to bread with dinner
Gluten-free buttermilk cheese muffins are a delicious snack

Looking for a healthy, sugar-free snack? Or a savory bun to serve beside a bowl of soup for dinner? These buttermilk cheese muffins are just what you have been looking for! Made with a hint of mustard and onion, they are super cheesy and delicious.

Gluten-free cheese and onion muffins for a sugar-free snack

A Muffin For Everyone

I love recipes that can be adapted to suit all different flavors and diets. This muffin works with all sorts of flour combinations.

  • Use gluten-free oat flour for a GF option.
  • Wholewheat and other whole-grain flours are full of fiber.
  • For a bread-like muffin, use white bread flour.

Regardless of what flour you use, this recipe makes a deliciously cheesy bun-like muffin that is perfect for a picnic.

Other flavor options

These cheese muffins are perfect for other flavor additions.

Here are a few delicious options. Feel free to mix and match for your own favorite combination.

  • 1/4 cup finely diced red pepper
  • 1 tsp garlic powder
  • 1/4 cup cooked corn kernels

Soaked and Fermented Flour

I usually soak and preferment all my baked goods. It really improves the texture of gluten-free baked goods. And adds a sourdough-like flavor, without actually using a sourdough starter.

Here is how to add a preferment to this recipe:

  1. Only soak and preferment with whole-grain gluten-free flours. Regular flour will develop a strong gluten structure which will make this recipe difficult. Check out my cookbook for a wheat-based sourdough version of this recipe.
  2. Don’t use a flour mix that contains starches or binders, or you will find the mixture to be too dry. This was designed and tested with oat flour and buckwheat flour.
  3. Soak with your favorite type of cultured dairy. Use 1 cup of homemade buttermilk or kefir. Mix a 1/2 cup of yogurt or homemade sour cream with 1/2 cup of milk, or the mixture will be too thick.
  4. Mix the flour and cultured dairy in a glass bowl or measuring cup.
  5. Let the flour soak for at least 30 minutes and up to 24 hours.
  6. When ready to bake, start by preheating the oven, then mix in the remaining ingredients as described in the recipe.
Whole-grain and healthy buttermilk and cheese muffins
Print

Savory Buttermilk Cheese Muffins

Gluten-free oatmeal cheese muffins as an alternative to bread with dinner
Print Recipe

★★★★★

5 from 1 reviews

Buttermilk cheese muffins are a deliciously snack. Try starting with a quick soak and ferment of the flour to add a sourdough-like flavor. See the section above for details

  • Author: Emillie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Snacks
  • Method: Fermented
  • Diet: Gluten Free

Ingredients

Units Scale
  • 1 1/2 cups oat flour (see notes for alternatives)
  • 1 cup buttermilk
  • 2 eggs
  • 2 tbsp finely diced onion or green onion
  • 1/2 tsp mustard powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 cups grated cheddar cheese (stronger cheese will add more flavor)
  • Optional additional flavors (see section above for suggestions)

Instructions

  1. Preheat the oven to 400 F (210 C).
  2. Mix the oat flour and buttermilk in a large bowl. See the section above if you want to soak and preferment the flour.
  3. When ready to bake, beat in the eggs. Then mix in the onion, mustard, salt, and baking soda.
  4. Stir in the grated cheese and any other additional flavors. Scoop into a prepared muffin tin. It will make 12 small muffins or 8 large muffins. (The photographs are of small muffins, which fit nicely into my children’s school lunch containers).
  5. Bake for 20 to 30 minutes, or until a muffin tester comes out clean.

Notes

  • These muffins really stick to muffin wrappers. I recommend non-stick baking cups.
  • Cheese muffins can really be made with any type of flour. I recommend oat flour because it’s high fiber, gluten-free and delicious. But you can use all-purpose flour or your favorite gluten-free blend. Just don’t presoak for more than 30 minutes unless you’re using whole-grain gluten-free flour.
  • Feel free to milk kefir instead of buttermilk.

Keywords: sugar free, healthy, corn kernels, onion, garlic, gluten free, muffin, bun, bread, school, picnic

Filed Under: Baked Goods, Gluten-FreeTagged With: Buttermilk, Milk kefir, Muffin, Oats, Snacks, Sugar Free

Previous Post: « Simple Sourdough Cobbler: A Healthy Treat!
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Comments

  1. Jennifer Jackson

    June 26, 2018 at 10:12 pm

    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.

    Reply
    • Emillie

      June 27, 2018 at 12:52 am

      Delicious! I must try diced apple or bacon next time.

      Reply
  2. Josuf

    April 4, 2019 at 7:57 pm

    These are great. The bacon was a nice touch!

    ★★★★★

    Reply
    • Emillie

      April 5, 2019 at 8:56 am

      Thanks!

      Reply
  3. Hanri van der Merwe

    July 13, 2020 at 3:56 am

    H! Would acid whey be okay as a substitute for the buttermilk?

    Reply
    • Emillie

      July 13, 2020 at 8:32 am

      Yes! However, it will be a bit more liquidy than buttermilk, so reduce the liquid to 3/4 cup. Enjoy!

      Reply

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Hi, I'm Emillie, an island-dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed to feed your microbiome.
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