Gluten Free Savoury Muffins
Loaded with salty feta, juicy corn, smoky capsicum, and a cheeky hit of sun-dried tomato, they’re bold, filling, and anything but boring.
Top them with cheddar, bake until golden, and you’ve got yourself the ultimate snack upgrade—perfect for lunchboxes, road trips, or demolishing straight off the cooling rack.
Forget bland. These muffins mean business.
Gluten Free Savoury Muffins
These gluten-free savoury muffins are loaded with feta, corn, capsicum, and a punch of sun-dried tomato—perfect for lunchboxes, picnics, or an easy snack on the go.
Ingredients
- 2 cups gluten-free self-raising flour
- 1 cup milk
- ⅓ cup extra virgin olive oil
- 1 free-range egg
- 200 g Greek-style feta crumbled
- ½ cup fresh basil (finely chopped)
- 125 g corn kernels rinsed and drained
- ⅓ cup roasted capsicum thinly sliced
- ¼ cup sun-dried tomatoes finely chopped
- 1 Tbsp honey
- ¼ bunch spring onions thinly sliced
- 1 cup grated cheddar
Instructions
- Preheat oven to 200°C/180°C fan-forced. Line a 12-hole 1/3-cup capacity muffin pan with paper cases.
- Place flour in a large bowl. Make a well in centre. Whisk milk, oil and egg together in a jug.
- Add to flour and stir until just combined, then season. Fold feta, basil, corn, capsicum, honey, and onion into flour mixture (do not overmix).
- Spoon mixture evenly among paper cases and sprinkle with cheese. Bake for 25 minutes or until light golden and tops spring back when gently pressed.
- Stand in pan for 10 minutes, then transfer to a wire rack to cool.
Handy Tips
- Pick a good flour blend – use a gluten-free self-raising flour with xanthan gum or a binder to help structure. Add one teaspoon of xanthan gum if your flour has none.
- Don’t overmix – stir until just combined; overworking the batter can make muffins dense or gummy.
- Boost the moisture – ingredients like sour cream, yoghurt, or extra veg (zucchini, corn) keep muffins soft and stop them drying out.
- Balance flavours – salty cheeses like feta pair well with sweet pops of corn, onion, or capsicum.
- Test early – gluten-free bakes can overcook quickly. Check doneness with a skewer a few minutes before the timer ends.
- Cool in the tin – let muffins rest for 5–10 minutes before transferring; gluten-free bakes can be fragile when hot.
7 Alternative Mix-Ins
Bored of the same old muffin mix? Try these flavour combos that turn gluten-free savoury muffins into something seriously crave-worthy.
- Mediterranean – feta, sun-dried tomato, olives, oregano, and a sprinkle of parmesan on top.
- Mexican – corn, black beans, jalapeños, cheddar, coriander, and a pinch of smoked paprika.
- Italian – mozzarella, roasted capsicum, basil, and chopped pepperoni or salami.
- Herby Garden – zucchini, chives, parsley, and a handful of grated carrot.
- Cheese Lovers – a mix of cheddar, parmesan, and cream cheese pockets baked inside.
- Breakfast Muffin – bacon bits, spring onion, grated cheddar, and a dash of cracked black pepper.
- Spicy Kick – chilli flakes, capsicum, and sharp cheddar for a bold flavour hit.
