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. They make the perfect accompaniment to all kinds of meals! 

Serve these muffins with this gluten-free chili for a warm and comforting dinner.

corn muffin on white plate with drizzle of honey

It’s hard to beat a good corn muffin. I love corn muffins that are soft and fluffy with crisp edges and just a touch of sweetness. These muffins are just that!

This recipe is easy to make with pantry staples and takes less than 1 hour start to finish. It makes a classic corn muffin that you can serve with anything!

If you eat gluten-free there’s no reason to miss out on delicious corn muffins. Nobody will guess these are gluten-free! You might also like these recipes for the easiest gluten-free biscuits and gluten-free corn casserole.

shot of ingredients needed for gluten-free cornbread

Ingredients You’ll Need:

This recipe works well with most gluten-free flour blends. You can also easily make it dairy-free!

  • Gluten-Free Flour: For best results pick a 1:1 gluten-free flour (also called measure-for-measure gluten-free flour). This is my favorite brand.
  • 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 for that hint of sweetness.
  • Baking Powder: A good amount to make these muffins fluffy.
  • Salt: Brings out the flavor of the corn.
  • Eggs: These are needed for structure and rise.
  • Butter: Melted is best! You can also use melted vegan butter for dairy-free.
  • Milk: You can use regular milk or a dairy-free milk like almond milk.

dry and wet ingredients in bowls

Making Gluten-Free Corn Muffins is Easy!

This is one of the easiest muffin recipes ever! All you do is mix together the dry ingredients and whisk together the wet ingredients…

overhead shot of bowl of corn muffin batter

Then 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.

muffin batter scooped into muffin tin

Next scoop the batter into a muffin pan and bake. (These are my go-to muffin liners!) 20 minutes later you’ll have hot, delicious corn muffins. Easy peasy!

corn muffins cooling on a wire rack

These muffins are best served right away when they’re warm. They’re delicious smothered in butter, honey or jam. You can store any uneaten muffins in an airtight bag for up to 2 days and refresh for 15 seconds in the microwave before eating.

I hope you love this recipe as much as we do! You also might like this Gluten-Free Dinner Roll recipe. Be sure to leave me a comment/rating below if you try these muffins! 🙂

gluten free corn muffin on white plate with honey
4.97 from 27 votes

Gluten-Free Corn Muffins

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 12 muffins
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.

Ingredients

  • 1 cup gluten-free cornmeal
  • 3/4 cup gluten-free 1:1 baking flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk any kind of milk
  • 1/4 cup 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!

Notes

  • Gluten-Free Flour: For best results pick a 1:1 gluten-free flour (also called measure-for-measure gluten-free flour). This is my favorite brand. 
  • Cornmeal: I like a good cornmeal with a slightly coarser grind. Bob's Red Mill makes a delicious one that is certified gluten-free. 
  • Butter: Melted is best! You can also use melted vegan butter for dairy-free. 
  • Milk: You can use regular milk or a dairy-free milk like almond milk.

Nutrition

Calories: 155kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 149mg | Potassium: 247mg | Fiber: 2g | Sugar: 5g | Vitamin A: 191IU | Calcium: 93mg | Iron: 1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. I would love to make these for my gf sister to go along with white chicken chili that I’m making for her also (she broke her shoulder very recently). She doesn’t tolerate dairy well and I’m allergic to nuts (so no almond milk). Would rice milk work in this recipe, or something else? Thank you!

  2. 5 stars
    We love cornbread and cannot wait to try your recipe. I love making cornbread with buttermilk. Would that still work okay for your recipe?

  3. 5 stars
    I cannot thank you enough for all the great recipes like this one. As I embark on this journey of eating better for better health, these recipes have made life so much easier and more enjoyable for my partner and I. We have noth managed to lose a lot of weight, while not denying ourselves the comfort of food. And, when you are sick, nothing comforts like good food. Thank you!

  4. 5 stars
    These were amazing!! They honestly taste better than most regular corn muffins, they were super moist and the corn flavor came through. Not too sweet so they’re perfect for eating with maple syrup/honey and butter. I made them vegan by subbing flax eggs, nondairy milk, and vegan butter. My bf can eat gluten and he loved these, so did my mom with celiac. They went fast. Thank you for my new go to recipe !

  5. I’ve tried lots of gluten-free corn muffin recipes and have been content with one favorite for several years. Today I tried your very simple recipe to see if there’s a better one for upcoming holiday meals and it’s a huge improvement over my old standby. I was hesitant to try it at first, since it calls for less gf flour than most, but that’s the little secret to their moist texture. Mine didn’t rise like those pictured, but I don’t care, I’m switching to yours as my new favorite! Thank you!

    1. I’m so glad you enjoyed them! Less flour really is the key to moist GF muffins. Hope you have a great Thanksgiving!

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