These Savory Cheddar Muffins with Scallions are a perfect breakfast on the go, mid-morning snack, or brunch side dish. Gluten free.
The idea for these Savory Muffins came about in 2 ways. The first being, I was leaving my house before some travel and trying to use up/get rid of all the food left in my fridge. Ever do that? I think some of my best recipes/combinations are created this way.
I had, among lots of other random stuff, leftover green onion from making Asian Lettuce Wraps, leftover shredded cheese from Homemade Pizza Night, and lots of eggs. Fun fact: I used the leftover oranges and yogurt to make these Gluten Free Orange Muffins, which I highly recommend.
The second part of the inspiration came from a muffin I had at Purebread Bakery in Whistler a few weeks ago. I stopped by with some friends after a day of skiing and OH MY GOD that place is Heaven. I got a Savory Cheddar Muffin and it was honestly so delicious I have thought about it multiple times since. That one was admittedly full of flour and gluten and butter, I am sure, so I thought to recreate a lighter version.
If you are a fan of Savory Scones, you are going to LOVE these Savory Muffins!
What you need for Savory Cheddar Muffins
Oat Flour. The base of these muffins is Oat Flour, which is simply ground up rolled oats. You can purchase Oat Flour pre-made (like this), or buy Rolled Oats (like these) and grind them yourself in a blender or food processor!
Shredded Cheddar Cheese. Cheddar is the perfect cheese to use in these muffins, because it has a strong flavor, but its not overpowering. Feel free to sub in any cheese you’d like though!
Scallions / Green Onion. Adding the scallions give these muffins an even more savory kick. Make sure you use both the white part and the green part! While the green part is nice because it adds some color, all of the flavor is actually in the base/white part. (If you are rolling your eyes here, not everyone knows that, okay?!)
Eggs. The eggs work at holding these Savory Breakfast Muffins together nicely. I haven’t tried this recipe out with Flax Eggs or Egg alternatives – if you do, leave a comment and let me know how it turned out!
Butter. This keeps the muffins moist and adds some savory breakfast flavor. You can sub for another neutral oil, if you’d like, but I love the flavor of butter.
Almond Milk & Apple Cider Vinegar: This creates a dairy free “buttermilk” alternative, which keeps the muffinss moist (yeah, I said it), and tender. If you are not dairy free, feel free to sub in regular buttermilk!
Baking powder & Baking soda.This helps the muffins with their texture, and helps them rise. I love how much they dome up and form the perfect cheesy muffin top! I would not skip! (In a pinch, you could. The muffins will be a bit flat but still delicious).
This recipe is one of my first Savory Breakfast recipes on the blog. I have recently been posting some Savory Dinners, if you go to the “Lunch/Dinner” category on the blog, you can check those out!
Most of my breakfast recipes are sweeter like Pancakes, French Toast, or Waffles. What do you think of the Savory breakfast option? I love a Savory Scone as well as a Savory Muffin!
Leave a comment letting me know if you are more of a Sweet or Savory breakfast person!
More Gluten Free Muffin Recipes
Orange Poppy Seed Muffins
Gluten Free Lemon Poppyseed Muffins
Sugar Free Blueberry Streusal Muffins
Carrot Cake Muffins
Chai Latte Muffins with Espresso Glaze
Oat Bran Banana Muffins
Greek Yogurt Blueberry Muffins
Vegan Zucchini Muffins
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Savory Cheddar Muffins
- 3 Large Eggs
- 1/3 Cup Almond Milk Sub any milk
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsp Butter Melted and cooled
- 1½ Cup Oat Flour
- ½ tsp garlic powder
- ¼ tsp Cayenne Pepper Optional
- 1 Cup Shredded Cheddar Cheese
- ½ Cup Chopped Green Onion
- 1 tsp Baking powder
- ½ tsp Baking soda
- Salt and Pepper to taste
- Preheat oven to 350 and line/grease and muffin tin.
- In a large bowl, whisk together all wet ingredients until well combined.
- In the same bowl, add the dry ingredients except the cheese and scallions, mixing gently until just combined. Do not over mix! Your mixture should be thick but still easy to mix.
- Gently fold in the scallions and most of the cheese. Save some cheese for sprinkling on top.
- Using 2 spoons, spoon the batter into the muffin tin. You can make 6 – 7 large muffins, or about 12 smaller ones. Sprinkle the remaining cheese on top of the muffins.
- Bake for about 20 minutes, until muffins dome and toothpick comes out clean. Let cool slightly, and then enjoy immediately while still hot!
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