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.
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.
You also might like this best ever recipe 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.
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…
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.
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!
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 Muffins
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
Could I add blueberries to these?
Yes! I would recommend adding 1/2 cup blueberries to the recipe.
I/We LOVED these! I made them with maple syrup.
Very flavorful and light – but not too light! (I tend to like my muffins a little on the dense side.)
Have you ever used almond flour in place of the gluten-free flour?
Some gluten-free flours (most notably Bob’s) still make my face puffy – an indication of gluten.
Thanks!
Add honey instead of sugar – I always did that with cornbread in the south! Also adding cooked pureed fresh corn makes this recipe even better.
Those both sound like delicious additions! Thanks for the ideas 🙂
I avoid sugar -. usually only use very small amts of maple syrup in recipes.
Any suggestions?
You could use 2 tablespoons of maple syrup in place of the sugar for this recipe if you prefer!