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Gluten-Free Mini Savory Cheese and Veggie Muffins

Name: Gluten-Free Mini Savory Cheese and Veggie Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 70 min
Yield: 24 servings
Cuisine: American-inspired
Ingredients: 2 cups gluten-free all-purpose flour blend (with xanthan gum included); 1 tablespoon gluten-free baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 2 large eggs; 1 cup whole milk (or dairy-free milk substitute); 1/3 cup olive oil; 1 cup shredded sharp cheddar cheese; 1/2 cup finely chopped red bell pepper; 1/2 cup finely chopped zucchini (squeezed of excess moisture); 1/4 cup finely chopped green onions (including green tops); 1/4 cup finely chopped fresh parsley; 1/4 cup cooked crumbled gluten-free bacon or vegan bacon bits (omit for vegetarian)

By Freeflourish Editorial TeamPublished Apr 18, 2026 | Updated Oct 17, 2026

American-inspired 70 mins glutenfreefamilyfriendlykidfriendlyeasybakingappetizermaincoursefreezable

Gluten-free mini muffins with cheddar, bell pepper, zucchini and fresh herbs. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 20 minutes; additional elapsed time 35 minutes; total about 70 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Gluten-Free Mini Savory Cheese and Veggie Muffins

Prep 15 min

Cook 20 min

Total 70 min

Servings 24

Difficulty easy

Cuisine American-inspired

Ingredients

Servings 24

2 cups gluten-free all-purpose flour blend (with xanthan gum included)
1 tablespoon gluten-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon garlic powder
2 large eggs
1 cup whole milk (or dairy-free milk substitute)
1/3 cup olive oil
1 cup shredded sharp cheddar cheese
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped zucchini (squeezed of excess moisture)
1/4 cup finely chopped green onions (including green tops)
1/4 cup finely chopped fresh parsley
Optional
1/4 cup cooked crumbled gluten-free bacon or vegan bacon bits (omit for vegetarian)

FreeFlourish gluten-free mini savory cheese and veggie muffins ingredients

Instructions

Preheat your oven to 375 degrees F. Lightly grease a mini muffin tin with olive oil or non-stick spray.
In a large mixing bowl, whisk together the gluten-free flour blend, gluten-free baking powder, baking soda, salt, black pepper, dried oregano, and garlic powder until well combined.
In a separate medium bowl, beat the eggs, then mix in the milk and olive oil until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep muffins tender.
Fold in shredded cheddar cheese, chopped red bell pepper, zucchini, green onions, fresh parsley, and optional gluten-free bacon or vegan bacon bits until evenly distributed.
Spoon the batter into the prepared mini muffin tin cavities, filling each about 3/4 full.
Bake for 18-20 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
Remove from the oven and allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature as a snack, appetizer, or light meal perfect for kids and the whole family.
Refrigerate cooled muffins airtight for up to 4 days or freeze for up to 2 months.

FreeFlourish mini savory cheese and veggie muffins finished dish

Tips

Allergen Overlap Note

Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces, dedicated utensils, and fresh parchment or cookware when preparing mini savory cheese and veggie muffins for someone with celiac disease.

Texture Expectations

The mini muffins should be tender and lightly springy, with vegetables distributed through the crumb rather than sinking. Squeeze excess moisture from the zucchini and avoid overmixing the gluten-free batter.

Dining With Non-GF Family Note

Serve the muffins from a clearly gluten-free plate with clean tongs. If regular crackers or breads are on the snack table, keep them away from the mini muffin tray.

Timing note

Allow for preparation, 18-20 minutes baking per batch, 5 minutes in-pan cooling and complete rack cooling.

Storage and Reheating

Store cooled muffins airtight in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in a 300°F oven until warm so the crumb stays tender.

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Gluten-Free Mini Savory Cheese and Veggie Muffins

Recipe Details

Ingredients

Instructions