Erin’s Recipe Rundown
Texture: Slightly on the outside with a tender and slightly grainy interior.
Taste: Buttery with just the right amount of sweetness.
Ease: So easy to make! Made with simple ingredients.
Top Tips: These are the absolute best fresh out of the oven while they’re still warm!
Would I make these again? Yes! I love the ease of this recipe and how well it goes with so many meals. They are delicious plain or topped with butter, honey, jam, you name it!
xoxo erin
These gluten-free corn muffins are soft, fluffy and buttery with crisp-crunchy edges! This recipe is easy to make with pantry staples and takes less than 1 hour start to finish.
Serve these muffins with this gluten-free chili for a warm and comforting dinner. They make the perfect accompaniment to all kinds of meals!
Featured Comment
From Stacey: “Wow! These are amazing! The best corn muffins I’ve ever made including both gluten and gluten-free recipes. I’ll definitely be making these again.”
Table of Contents
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this dairy-free coleslaw. Jump to the recipe below for the exact measurements.
- Gluten-Free Flour: For the best texture, use a high-quality 1:1 gluten-free flour blend that includes xanthan gum. King Arthur Gluten-Free Measure-for-Measure Flour works well with this recipe!
- Cornmeal: I like a good cornmeal with a slightly coarser grind. Bob’s Red Mill makes a delicious one that is certified gluten-free.
- Sugar: Just a touch of sugar adds the hint of sweetness these muffins need.
- Milk/Butter: You can use dairy-free milk and vegan butter to make this recipe dairy-free.
How to Make Gluten-Free Corn Muffins
Here’s an overview of how to make these muffins. You can jump to the recipe for the full instructions!
- In a large bowl: Mix together all of the dry ingredients.
- In a second bowl: Whisk together all of the wet ingredients.
- Combine: Pour the wet mix into the dry and stir just until combined. You’ll know its going well when the batter puffs up right away and looks pillowy.
- Scoop and bake: Fill the prepared pan with batter. Bake for 15-20 minutes and use a toothpick to check the bake. Insert it into the center — if the toothpick comes out clean, they’re ready to enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: These muffins are best served right away while they’re warm. If you need to make this recipe in advance, I recommend baking the muffins first then following the instructions for storing/freezing and reheating.
To Store: You can store any uneaten muffins in an airtight bag for up to 2 days.
To Freeze: Cool the baked muffins, then store in an airtight container and freeze for up to 3 months. Thaw in refrigerator overnight before reheating.
To Reheat: You can refresh stored/frozen muffins by microwaving them for 15 seconds before serving.
Can these gluten-free corn muffins be made dairy-free?
Absolutely! You can swap out the dairy products for vegan butter and dairy-free milk.
Can I use a sugar substitute?
Yes, you can use 2 tablespoons of maple syrup in place of the granulated sugar.
Gluten-Free Corn Muffins
Ingredients
- 1 cup (152g) gluten-free cornmeal
- 3/4 cup (113g) gluten-free measure-for-measure flour
- 1/4 cup (50g) granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 cup (240ml) milk milk of choice
- 1/4 cup (57g) butter melted
Instructions
- Preheat the oven to 400F. Line a muffin pan with baking cups.
- In a large bowl, combine the cornmeal, gluten-free flour, sugar, baking powder and salt.
- In another bowl whisk together the eggs, milk and butter
- Pour the wet ingredients into the dry and stir until just combined. You’ll notice the batter puffs up right away and looks kind of pillowy. This is from all that baking powder and means you’ll have light, fluffy muffins.
- Scoop the batter into the prepared muffin pan. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Serve warm. Enjoy!
Easy and delicious recipe. I added some frozen corn which I defrosted as well as walnuts. YUM
We’re so pleased you enjoyed the corn muffins, Linda! Thank you for your positive feedback!