Five-Star Gluten-Free Cheese and Bacon Muffins Recipe
This gluten-free cheese and bacon muffins recipe is a delicious option for a cosy weekend brunch, combining savoury flavours with a satisfying texture.
They are packed with flavour and are made with gluten-free plain flour, cheddar cheese, and crispy bacon. These muffins are both easy to prepare and enjoyable to eat.
Best served fresh, these muffins can also be paired with fried eggs or beans for a hearty meal, making them a versatile choice for any brunch table.
Trust me, once you try these, you’ll be whipping them up every chance you get!
Table of Contents
What you’ll love about this recipe
- Completely gluten-free and safe for coeliacs
- Quick and easy to prepare
- Packed with delicious cheese and bacon flavours
- Versatile – great for breakfast, brunch, or snacks
- Can be made in advance and stored for a couple of days
Ingredients
Flour: You’ll need 125g of gluten-free plain flour. This forms the base of our muffins and ensures they’re safe for coeliacs.
Raising agent: One teaspoon of gluten-free baking powder helps our muffins rise and become fluffy.
Cheese: 50g of grated cheddar cheese adds a lovely sharp flavour to our muffins.
Bacon: Use 2-3 rashers of good-quality chopped bacon for that irresistible smoky taste.
Oil: 40ml of vegetable oil is optional. Only add it if your bacon has very little fat; otherwise, the muffins might become too oily.
Egg: One beaten free-range egg helps bind our ingredients together.
Milk: 50ml of milk adds moisture to our muffin mixture.
Seasoning: One teaspoon each of mixed herbs and salt and pepper enhances the overall flavour of our muffins.
Instructions
Start by preheating your oven to 180°C (Gas 4). This ensures your oven is nice and hot when you’re ready to bake.
In a mixing bowl, combine the flour, baking powder, grated cheese, chopped bacon, herbs, salt, and pepper. Give it all a good mix to ensure the ingredients are evenly distributed.
In a separate jug, beat the egg and add the milk and oil (if using). Pour this wet mixture into your dry ingredients and mix well. You want to make sure everything is thoroughly combined.
Divide your muffin mixture into cases. The recipe should make about 7 large muffins. Pop them in the oven and bake for 15-20 minutes.
To check if they’re done, insert a clean skewer into the middle of a muffin. If it comes out clean, your muffins are ready! Let them cool a bit before enjoying.
What to serve with gluten-free cheese and bacon muffins
These muffins are absolutely delightful on their own, but why not make a meal of them? I love serving them as part of a lazy weekend brunch. Try pairing them with some crispy fried eggs and a side of baked beans.
Don’t forget to put the kettle on! A large pot of tea is the perfect accompaniment to these savoury muffins. It’s the ideal way to start your day or enjoy a relaxed afternoon tea.
And if you’re feeling a bit cheeky, why not add a dollop of ketchup on the side? It’s optional, of course, but it does add a nice tangy contrast to the cheesy, bacony goodness of the muffins.
Ready to make your gluten-free Cheese and Bacon Muffins? Then let’s go:
Five-Star Gluten-Free Cheese and Bacon Muffins Recipe
Equipment
- Oven
- 7 Muffin cases
- Muffin Tray
- Mixing Bowl
- Measuring Jug
Ingredients
- 125 g gluten-free plain flour (4.5 oz)
- 1 tsp gluten-free baking powder
- 50 g cheddar cheese (grated) (2 oz)
- 2-3 rashers good quality bacon (chopped)
- 40 ml vegetable oil -only add if your bacon has very little fat, or the muffins will become too oily (1.5 fl oz)
- 1 free-range egg, beaten
- 50 ml of milk (2 fl oz)
- 1 tsp mixed herbs
- 1 tsp salt and pepper
Instructions
- Heat oven to 180℃ or (Gas 4).
- In a bowl mix together flour, baking powder, cheese, chopped bacon, herbs, salt & pepper.
- In a jug beat an egg, and add milk and oil. Stir into dry ingredients. Mix well.
- Divide the mixture into muffin cases (I had 7 large cases) and bake in the oven for 15-20 minutes.
- Not sure if that they are cooked? Put a clean skewer in the middle of the muffin if it comes out clean then they are cooked.
- Leave to cool and enjoy.
Notes
Nutrition
If you enjoyed my Gluten-free cheese and bacon muffins, then check out these 👇
- Gluten-free blueberry muffins
- Gluten-free lemon drizzle muffins
- Gluten-free apple muffins
- Gluten-free sweet potato muffins
- Gluten-free breakfast muffins
- Gluten-free banana muffins
- Gluten-free chocolate chip muffins
Gluten-Free Cheese And Bacon Muffin Tips
Here are some expert tips for making delicious gluten-free cheese and bacon muffins:
Use a Good Gluten-Free Flour Blend
Choose a reliable plain gluten-free flour blend to ensure a light and fluffy texture. Some recipes also incorporate gluten-free oats or almond flour for extra flavour and moisture.
Cook the Bacon First
Pan-fry your bacon or pancetta cubes until crisp before adding to the batter. This prevents sogginess and ensures tasty, crunchy bacon bits throughout.
Cheese Choice Matters
Sharp cheddar is a classic choice that melts well and adds a wonderful flavour. You can also experiment with Red Leicester or a mix of cheeses for depth.
Add Mustard for Depth (Optional)
A small amount of Dijon mustard enhances the savoury flavour without making the muffins taste mustardy.
Don’t Overmix the Batter
Stir the wet and dry ingredients together until just combined to keep the muffins tender.
Bake at Moderate Temperature
Around 170-180°C (fan) for 18-25 minutes is ideal to cook through without drying out.
Serve Warm
These muffins are at their best fresh from the oven or reheated briefly in the microwave to bring back their softness and melty cheese.
Try Variations
Add herbs like mixed herbs or paprika for a flavour twist. You can also brush warm muffins with a little honey for a subtle glaze.
Avoid Cross-Contamination
Use separate utensils and equipment if your kitchen isn’t fully gluten-free to keep the muffins safe for coeliacs.
Storage
Keep muffins in an airtight container and consume within 2 days for best freshness. They freeze well and can be reheated from frozen.
These tips will help you create tasty, moist, and satisfying gluten-free cheese and bacon muffins perfect for brunch, snacks, or lunchboxes.
Frequently Asked Questions
Are gluten-free cheese and bacon muffins suitable for coeliacs?
Yes, as long as all ingredients, including flour, baking powder, and mustard, are certified gluten-free and there’s no cross-contamination during preparation, these muffins are safe for coeliacs.
What gluten-free flour should I use?
Plain gluten-free flour blends like Doves Farm or Pillsbury gluten-free all-purpose flour work well. Some recipes also use gluten-free oats or almond flour for texture and flavour.
Can I add mustard to the muffins?
Yes, adding Dijon mustard is optional and adds depth of flavour without making the muffins taste mustardy. Ensure the mustard is gluten-free, as some brands contain wheat flour.
How should I cook the bacon?
Pan-fry the bacon or pancetta cubes until crisp before adding to the batter. This prevents soggy bits and ensures tasty, crunchy bacon pieces throughout the muffins.
Can I make these muffins dairy-free or vegan?
Most recipes use cheese, butter, and milk, which contain dairy. Dairy-free or vegan versions would require suitable substitutes, but this may affect texture and flavour. No widely tested vegan gluten-free cheese and bacon muffin recipes are common.
How long and at what temperature do I bake them?
Bake at around 170-200°C (fan oven 160-180°C) for 18-25 minutes, depending on your oven and muffin size. Use a skewer to check if they are cooked through.
Can I freeze gluten-free cheese and bacon muffins?
Yes, these muffins freeze well. Store in an airtight container or freezer bag and reheat in the microwave or oven to refresh before eating.
Can I add other ingredients to the muffins?
Absolutely. Herbs like chives, parsley, paprika, or even jalapeños can be added for extra flavour. Some recipes include chopped green onions or sundried tomatoes.
Are these muffins suitable for children?
Yes, many find them kid-friendly due to their soft, spongy texture and tasty bacon-cheese flavour. Using mild cheese and reducing spices can make them more suitable for fussy eaters.
Can I make these muffins without eggs?
Eggs are important for binding and texture in these recipes. Egg substitutes can be tried, but results may vary and are not commonly documented for this specific recipe.
How should I store leftover muffins?
Keep them in an airtight container at room temperature for 1-2 days or in the fridge for longer storage. Reheat gently to restore softness.
Share the love!
Related recipes 🔗
Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
Meet Becky 👉
Comments
There are 4 comments on this post. Leave a comment 👇
Made these for brunch and they disappeared before I could have seconds.
Perfect savory snack for busy mornings—bacon makes everything better.
These savory muffins are a hit at brunch gatherings; the combination of cheese and bacon is simply divine.
The savory combination of cheese and bacon in these muffins is simply irresistible.