Savory Cheese And Onion Muffins

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

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5 from 1 review

Cheese muffins are a healthy and delicious snack. This muffin is the perfect base for all sorts of flavors. See the section above for details.


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


  1. Preheat the oven to 400 F (210 C).
  2. Mix the flour and buttermilk in a large bowl. When the oven is preheated, beat in the eggs. Then mix in the onion, mustard, salt, and baking soda.
  3. Stir in the grated cheese into the batter along with any other additional flavors. Scoop into a prepared muffin tin. These muffins really stick to paper muffin wrappers. I recommend non-stick muffin liners. This recipe 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).
  4. Bake for 20 to 30 minutes, or until a toothpick comes out clean. Allow to cool for a few minutes before removing from them the muffin pan. Either eat right away or place on a wire rack to cool. Store in an air-tight container on the counter for up to 4 days.


  • Cheese muffins can really be made with any type of flour. I like oat flour because it’s high in fiber, gluten-free, and delicious. But you can use all-purpose flour or your favorite gluten-free blend.
  • See the section above the recipe if you want to soak the flour to give these muffins a sourdough-like flavor.