Cheese Muffins

Credit for these delicious cheese muffins goes to my friend Amanda, who experimented with and modified the original recipe extensively before coming up with these!

Original recipe


Cheese Muffins
Adapted from Genius Kitchen

Yield: 12 muffins

  • 1 cup milk
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 large egg, lightly beaten
  • 1 teaspoon chili pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 cup rice flour
  • 1/4 cup tapioca starch
  • 3/4 cup potato starch
  • 1/4 teaspoon xanthan gum, if you have it
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 1/4 cups grated mozzarella cheese


  1. Center a rack in the oven and preheat to 350ºF.  Line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine milk, butter, egg, spices, baking soda, cream of tartar, sugar, and salt.  Mix well.
  3. Add flours/starches and xanthan gum (if using) and mix well.
  4. Mix in cheese.
  5. Divide batter evenly among muffin tins.
  6. Bake for 20 minutes.

Flourless Chocolate Chocolate Chip Muffins

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The texture of these muffins was amazing: almost exactly like muffins made with all-purpose flour!  You won’t taste the bananas, and surprisingly, the flavor of the peanut butter is also pretty mild.  For the most part, these taste like chocolate chocolate chip muffins.

Original recipe


Flourless Chocolate Chocolate Chip Muffins
Adapted from Gluten Free on a Shoestring

Yield: 12 muffins

  • 1 cup (256 g) no-stir smooth peanut butter (or almond butter)
  • 2 ripe bananas, mashed
  • 2 large eggs
  • 4 tablespoons (84 g) honey
  • 1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch processed will work just fine)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2-1 cup chocolate chips


  1. Preheat oven to 350°F.  Line the wells of a standard 12-cup muffin tin and set it aside.

  2. In a large bowl, place the peanut butter, bananas, eggs and honey, and beat with a handheld mixer until very well-combined.

  3. Add the cocoa powder, baking soda, baking powder, and salt, and mix with a spatula until just combined.

  4. Beat the mixture again with a handheld mixer until very well-combined.  The batter should be thick but soft and as smooth as possible.

  5. Stir in chocolate chips.
  6. Divide the batter evenly among the prepared wells of the muffin tin, and shake the tin back and forth to distribute the batter in an even layer in each well.

  7. Place the tin in the center of the preheated oven and bake until the tops of the muffins are puffed and spring back and feel relatively firm when pressed gently in the center (22 to 25 minutes).
  8. Remove from the oven and allow to cool for 10 minutes in the tin before transferring to a wire rack to cool completely.  They freeze exceptionally well when sealed tightly in freezer-safe wrap or a freezer-safe container.

Banana Pumpkin Chocolate Chip Muffins

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Sometimes when you’re baking pumpkin desserts, you just happen to have a bit of pumpkin puree left over.  You can combine it with bananas in muffins.  It won’t have a very strong flavor compared to the bananas, but you can add some cinnamon to spice up the muffins.


Banana Pumpkin Chocolate Chip Muffins
Inspired by All Recipes

Yield: 12 muffins

  • 1 1/2 cups gluten-free flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large, ripe bananas
  • 1/2 cup pumpkin puree
  • 3/4 cup sugar
  • 1 egg
  • 1/3 cup butter, melted
  • 1/2 cup chocolate chips (optional)
  • 1 teaspoon cinnamon (optional)


  1. Preheat oven to 350ºF.  Line a muffin pan with liners.
  2. Mix together sugar, egg, and butter in a large mixing bowl.
  3. Mash the bananas into the mixture.
  4. Stir in pumpkin puree.
  5. Stir in baking powder, baking soda, salt, and cinnamon (if using).
  6. Stir in flour.
  7. Stir in chocolate chips, if desired.
  8. Scoop into muffin pans and bake for 27 minutes.

Pumpkin Apple Streusel Muffins

Since it’s the fall, here is one more pumpkin recipe, this time with apples.  The pumpkin and the apples help to hold the batter together, so these muffins work well gluten free.

Original recipe


Pumpkin Apple Streusel Muffins
Adapted from All Recipes

Yield: 18-20 muffins

For the muffins:

  • 2 1/2 cups gluten-free OR all-purpose flour
  • 2 cups white sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 cups apple, peeled, cored, and chopped

For the streusel topping:

  • 2 tablespoons gluten-free OR all-purpose flour
  • 1/4 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 4 teaspoons butter


  1. Preheat oven to 350ºF. Lightly grease 18 muffin cups or use paper liners.
  2. In a large bowl, mix together eggs, pumpkin, and oil.
  3. Mix in 2 cups sugar, pumpkin pie spice, baking soda, and salt.
  4. Mix in 2 1/2 cups flour, stirring just to moisten. (If you’re using gluten-free flour, you don’t need to worry about over-mixing.)
  5. Fold in apples.
  6. Spoon batter into prepared muffin cups.  (Depending on how full you fill the cups, you might end up with 20 muffins.)
  7. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar, and cinnamon.
  8. Cut in butter until mixture resembles coarse crumbs.
  9. Sprinkle topping evenly over muffin batter.
  10. Bake for 40 minutes if gluten-free, 35-40 minutes if not.  A toothpick inserted into a muffin should come out clean.

Allspice Muffins


These muffins are tasty with or without a streusel topping.  For the gluten-free ones, I recommend skipping the topping, because it’s too heavy and will sink into the muffins.  In the picture above, the back two muffins’ topping has sunk into the batter and isn’t even visible.


Allspice Muffins
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 12 muffins

For the muffins:

  • 2 cups gluten-free OR all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/4 cup light brown sugar OR white sugar plus a dollop of molasses
  • 8 tablespoons unsalted butter, melted and cooled
  • 2 eggs
  • 3/4 cup milk (preferably containing some fat, but skim works too)
  • 1/4 teaspoon vanilla extract
  • Grated zest of 1 lemon (optional)

For the streusel topping (optional):

  • 1/2 cup gluten-free OR all-purpose flour
  • 1/2 cup light brown sugar OR white sugar plus a dollop of molasses
  • 1/2 teaspoon ground allspice
  • 5 tablespoons cold unsalted butter, cut into bits


  1. Preheat oven to 375ºF.  Grease muffin tin or line with paper cups.  Place muffin tin on a baking sheet.
  2. If using streusel topping, combine the flour, sugar, and allspice in a small bowl.  Sift through your fingers to mix, then add butter bits.  Use your fingers to work the butter into the dry ingredients until you have irregularly shaped crumbs.  Set in refrigerator.  (You can store the streusel, covered, in the refrigerator for up to 3 days.)
  3. In a large bowl, whisk together flour, sugar, baking powder, allspice, and salt.
  4. Stir in sugar (and molasses, if using).  Make sure there are no lumps.
  5. In a separate bowl, whisk melted butter, eggs, milk, and vanilla together.
  6. Pour liquid mix into dry mixture and stir gently but quickly to blend.  The batter will be lumpy.
  7. Stir in lemon zest, if using.
  8. Divide batter among muffin cups.
  9. If using streusel topping, sprinkle some of it over each muffin and gently press it into the batter.
  10. Bake for about 20 minutes, or until a thin knife inserted in the center of the muffins comes out clean.
  11. Transfer pan to a rack and cool for 5 minutes before removing muffins.  Cool muffins before eating so the allspice flavor can settle in.


Blueberry Cream Muffins


It’s blueberry season, and what could be tastier than blueberry desserts?  These muffins work well gluten free – the tops puff up into nice domes that turn a beautiful golden brown.

Original recipe

Blueberry Cream Muffins
Adapted from All Recipes

Yield: 24 muffins

  • 4 eggs
  • 1 1/2 -2 cups white sugar, depending on how sweet you like desserts
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 cups gluten-free OR all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups sour cream
  • 2 cups blueberries


  1. Preheat oven to 400ºF. Grease 24 muffin cups or line with paper muffin liners.
  2. In large bowl, beat eggs.  Gradually add sugar while beating.
  3. Continue beating while slowly pouring in oil.
  4. Beat in vanilla.
  5. Beat in salt and baking soda.
  6. Beat in flour alternately with sour cream.
  7. Gently fold in blueberries.
  8. Scoop batter into prepared muffin cups, filling them almost to the top.
  9. Bake for 20 minutes.

Pumpkin Chocolate Chip Muffins


These gluten-free muffins turn out surprisingly similar to regular muffins.  If you fill the tins to the brim with batter, they even puff up to the level you’d expect from muffins with normal flour.

The original recipe is here:
Original recipe

Pumpkin Chocolate Chip Muffins
Adapted from

Makes 24 muffins

4 eggs
1 1/2 cups sugar
1 (15-oz) can pumpkin
1 1/2 cups vegetable oil
3 cups gluten-free flour OR all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

  1. Preheat oven to 400ºF. Line muffin pans with baking cups.
  2. Beat eggs together with sugar, pumpkin, and oil.
  3. Beat in baking soda, baking powder, cinnamon, and salt.
  4. Beat in flour.
  5. Stir in chocolate chips.
  6. Spoon batter into the muffin pans and bake for 20 minutes if gluten free OR 15-20 minutes if not.