Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

Chili Cheese Muffins

Chili Cheese Muffins

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This easy gluten-free muffin recipe is made with 6 healthy ingredients and can be whipped up in a jiffy. To make my Chili Cheese Muffins you’ll need almond flour, cheddar cheese, red pepper flakes, eggs, salt, and baking soda. Really, making this savory muffin recipe is that easy!

If you’ve been here before, you know that my specialty is easy grain-free recipes. I went gluten-free in 1998 when I was diagnosed with celiac disease. Because I still didn’t feel very well on a gluten-free diet, I took things up a notch and eliminated grains entirely in 2001. So, I’ve been writing grain-free recipes for quite some time. And these days, I love writing low-carb, keto recipes like this one.

Over the years, I’ve also worked quite a bit at keeping the ingredient lists in my recipes as short as possible. It’s a personal challenge for me, and a gift to you my readers, to save you all time in the kitchen, so you can get out and play.

On that note, I’m going out for a hike. Enjoy these quick and easy muffins my loves!

Chili Cheese Muffins
Serves: 9
Ingredients
Instructions
  1. In a food processor, combined almond flour, salt, and baking soda
  2. Pulse in eggs, until well combined
  3. Briefly pulse in 1 tablespoon red pepper flakes, and cheddar cheese
  4. Scoop a heaping ¼ cup of batter into each paper lined muffin cup
  5. Garnish muffins with remaining 1 tablespoon red pepper flakes
  6. Bake at 350° for 25-30 minutes
  7. Cool 1 hour
  8. Serve

If you are in need of low-carb breakfast ideas, try these Chili Cheese muffins with a side of eggs. If you’re grain-free, try these easy paleo breakfast recipes:

By the way, if you’re in need of nut-free paleo breakfast recipes, the Chocolate Donuts and Paleo Crepe recipes above do not contain any nuts!

March Muffin Madness

This post is part of March Muffin Madness, a round up of muffin recipes put together by my dear friend Shirley, from Gluten-Free Easily. Shirley is a pioneer in the gluten-free blogging world, and if you don’t yet know of her, you’re missing out! Shirley is a beekeeper, motorcycle rider, and has also lead support groups for those going gluten-free. Those are just a couple of the amazing things about her! Every year Shirley runs March Muffin Madness and I absolutely love being a part of it, and coming up with my own creative grain-free muffin recipe.

Comments

  1. Hi, I’m Chris from Germany :) I made these delicious Chili Cheese Muffins several times. They are just gorgeous. My question: would it be okay, when I use this recipe on my blog? My blog is a very unknown thing, just for friends who are always asking for the recipes when I cooked or baked some good things for them. For sure on my blog I will put your recipe translated and with a link to your original recipe and your name – Thanks for answering :)
    Chris

    Reply

    • Hi Chris! Thanks for your comment. Yes, you can post this recipe on your blog translated with a link to the original recipe as well as the name of my blog. I’m so glad to hear that you are enjoying the muffins and that they are gorgeous :-)

      Reply

  2. These sound absolutely delicious! I am excited to try them! I am a college student, and I look forward to whipping these up quickly in my apartment next semester.
    I just came across your blog, and I wanted you to know that I really am enjoying reading your posts! I especially like how you incorporate Jewish tradition into some of your recipes. I spent a gap year in Israel
    after high school, and I started a blog with tips and advice for how to eat healthfully as a student, which I am continuing now that I am in college.
    I hope to read more of your posts in the future.
    Thanks for all these recipes!

    Reply

  3. I used this recipe to make olive cheese balls instead of muffins, and they are great! I even keep some of the dough covered green olives in the freezer so I can bake off some when ever I want :)

    Reply

  4. Those were just perfect! I used one extra egg because mine were rather small. I also used gruyere cheese, the one I had available. Very very tasty!

    I will freeze them and let you know how it holds up!

    Thanks for bringing us delicious recipes.

    Reply

  5. Love all your recipes!
    However….. Can you put a weight alongside the cup measurements? We don’t use cups over here so I have to make up a recipe and weigh everything to get the macros…..sadly, sometimes a recipes has more carbs than I eat and I can’t enjoy it!

    Reply

  6. These are great! I baked some for our anniversary dinner tonight. I made a few changes:

    I cut down on the red pepper flakes, and I added diced roasted chile peppers (hello, hatch chile season). I also threw in some garlic powder, smoked paprika, and cumin.

    My husband recently decided to Limit his grain intake (I’ve been limiting grains for over a year now). These will definitely help him with the big transition. :) Thanks!

    Reply

  7. These came out great! Ran out of Honeyville, so half Honeyville and half Bob’s Red Mill. Also used Dubliner cheese. These might be the new go-to recipe. Thanks, Elana!!

    Reply

  9. Elana, these are absolutely wonderful! For the people who are saying they are too spicy, I would suggest leaving off the chili pepper topping. That’s what we did for our 6 year old…we left a few ungarnished. My husband and I enjoyed the chili-topped version.

    I recently started eating wheat free after reading the book Wheat Belly, and these muffins are perfect for that lifestyle. I have PCOS, so I am hoping that eliminating wheat will help with some of my symptoms. Are you testing any more recipes for your blog? I noticed you haven’t posted in over a month…creating a new cookbook, maybe? :) I check your site every day in anticipation for your next wheat free recipe. Thanks for this recipe and for all of your hard work!

    Reply

  10. Hi Elana,

    Just made the muffins and they are delicious!
    Are they freeze able, I don’t want them to go to waste?

    Reply

  11. Elana, I just ordered your Paleo cookbook from Amazon. I am curious what you usually have for breakfast?

    Thanks!
    Marsha

    Reply

  12. Hi Elana, you have inspired me to start making my own grain/gluten free foods. I was diagnosed with celiac disease 3 yrs ago and still struggling with bloating and being overweight despite being gluten free. I am wanting to purchase a food processor or mixer to make my own bread and wanted your input on what brand you are using now? Thanks so much!

    Reply

    • Hi Jennifer, thanks for your question. If you click the green text in the first line of the instructions for the recipe you will be taken to the food processor I have. BTW, I use it for just about everything and I don’t own a stand mixer :-)

      Reply

  13. Elana, thank you for sharing your gift with us. I am grateful that you take the time to experiment and post what works. I have been grain free for about a year and a half now; and this grain-free world is easier to navigate with people like you helping us along the way. There’s not a recipe of yours that I’ve tried and did not like. They’ve all been amazing and performed just as you described. I really love your site and am always awaiting patiently for the next yummy delight. I made these chili cheese muffins twice already and the second time tonight I shredded and used a New Zealand cheddar and a Gruyere cheese. These muffins are absolutely to die for. I do not want to share them; am I selfish or what?

    Reply

    • Hi Irma, you’re very welcome! So glad that you are enjoying these muffins as well as my other recipes :-)

      Reply

  14. can i substitute the almond flour with apricot seed flour?
    i recived some flour substitutes from my amunt (grape seed flour, apricot seed flour, buckwheat flour) and i’m clueless how i can use them :)) these muffins look delicious <3

    Reply

  15. Thanks so very much for both participating in and sponsoring March Muffin Madness, Elana! This is such a simple, yet terrific recipe–your trademark! I’m actually making these muffins tomorrow to go with a pot of soup for neighbor friends. I know they will love the combo. :-) The nine readers who won your cookbooks in MMM are all thrilled, of course. Thanks again on all, dear!

    xoxo,
    Shirley

    Reply

  16. These are absolutely delicious! Love the texture and the flavor. I used very fresh chili pepper flakes in the full amount listed in the recipe and they were definitely hot… we loved them, but I can see that sometimes I might want use fewer flakes for a milder taste. I think they’d be tasty even without the flakes.

    Reply

  17. Hi Elana, this looks fantastic, can’t wait to try it. I’ve been using your recipes for a few years now & have loved every single one of them. I found out recently that I have Ankilosing Spondylitis and then yesterday, it was confirmed that I most likely have MS too, so now I look @ your site daily, my family likes your recipes too! Thank you for all of the information you have provided, your site will be extremely helpful for many years to come. God bless you & your precious family!

    Reply

  19. I think they might be a bit spicy f o r my palate, but might try them with fewer pepper flakes. Excited about the giveaway!

    Reply

  20. What a great recipe! I used rosemary instead of chili and Diaya Italian Blend shreds. Turned out great. Wondering if the batter would hold up as a biscuit. Definitely will make these again. Thanks for the great recipe.

    Reply

  26. My imagination is running a little wild with different herbs and spices I can use in these – instead of or in addition to the chili pepper. I love kitchen creativity!

    Reply

  27. Well, it looks like I know what I’ll be doing this weekend! :) A big pot of chili with a side of these muffins! Thank you!

    Reply

  28. your recipes are fantastic! the muffins look warm and inviting. they remind me of childhood chicken dinners with my family. everything i’ve made on your site has been a smashing success. thank you for your hard work and generosity!

    Reply

    • Christopher, you’re welcome! Thanks for letting me know that everything you’ve made from my site has been a smashing success!!!

      Reply

  29. I have made several of your recipes – always a big hit, so I am looking forward to making these. Thanks for your delicious recipes you share with us!

    Reply

  30. Elana,
    I’ve been thinking about buying a Kitchen Aid Mixer for mostly Baking recipes, but I notice you seem to use the Blender all the time now.. Can you briefly advise which is the best purchase since I can only buy one item to assist me with all my recipes.
    Thank you for your generous Support and sharing of information and recipes.

    Reply

    • Hi MaryAnne, I don’t own a stand mixer so cannot advise regarding that type of purchase. I use a food processor (for this and many other recipes) and a Vitamix blender to make soups, smoothies, and nut milks. I would recommend purchasing each one used if you can find them online or at a yard sale. I hope this is helpful!

      Reply

      • Elana,
        Thank you for your prompt reply. I’m just wondering what the reason is that you do not own or use a Stand Mixer. Is there a big difference in how a mixer as opposed to a food processor work? Thank you in advance for your reply to this question.

        Reply

        • You’re welcome MaryAnne! I am a minimalist and like to keep my kitchen counters and cabinets as clutter-free as possible. I have found that the food processor can do almost everything that a stand mixer does. So, that’s why I don’t own a stand mixer :-)

          Reply

  31. These look great (sans the chili). I can’t do the spicy but…….I think I will try them with the Daiya pseudo cheese. I seldom do processed food but I’ve been jonesing for some savory muffins so I’ll give that a shot. These sound like they would be perfect with soup and a salad.

    Reply

  32. Hi Elana, I have never seen almond flour where I live. What’s the difference between flour and meal. Sorry, you were probably asked this many times before.
    Ania

    Reply

  37. These Chili Cheese Muffins were so easy and delicious!!! My husband wanted to eat them all up in one sitting. Am going to send the recipe to 3 of my gluten-free friends.

    Reply

  38. these look great! with a little spice even my non-paleo partner will eat them :) and would love to make these as a dinner roll/cornbread substitute. ideas on what to pair them with other than chili?

    Reply

  39. Normally when a recipe for totally yummy muffins appears in my Inbox, my heart sinks. But wait, it’s from Elana! I know without scrutinizing the ingredients that I’m going to be able to eat it for sure! It’s going to taste great, be easy to make, and somehow magically be good for me at the same time! Thank you so much for your endless creativity with ingredients.

    Reply

  42. Can’t wait to try. Love the simplicity and the specificity. I just realized I have almond meal, not flour.

    Reply

    • Caroline, thanks so much for your comment! I think being as clear as possible makes things easier for my readers :-)

      Reply

  44. Hi Elana,

    I just wanted to thank you for starting this fantastic blog and for sharing your wonderful recipes and advice! You put in all the hard work experimenting and perfecting the recipes so we don’t have to go through the trial by fire :)

    Have a great day!

    Reply

  46. I might in fact make these muffins for dinner tonight! Thanks a bunch. Looks like a quick chili is in order for tonights dinner. Would go perfect with these. YUM! Thanks for the giveaway.

    Reply

  47. This recipe sounds marvelous! I have made so many of your muffin recipes that I’ve lost count! Your Haman cookie recipe was also a big hit. Thanks for all your time and effort.

    Reply

  50. Heading to the health food store for almond flour and then making these cheesy muffins. Thanks for the amazing giveaway!!

    Reply

  56. Spicy? Cheesy? Muffins? Yeah, you need to change the servings to “1” with me. These are not going to last. Thanks!

    Reply

  60. This muffins sound fantastic….a nice savory recipe that would go great as a side with your shepard’s pie recipe which my family loves.

    Reply

  63. Thank you, thank you for all your wonderful recipes.I always include gluten free foods in my diet and this recipe is delicious .

    Reply

  64. A savory muffin–great idea! The texture looks perfect and I’m super impressed by the short ingredient list. Pinning to try soon!

    Reply

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