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
I made these with an oat flour blend I use, coconut almond milk and Earth Balance butter sticks. I also added a little more sugar and added corn. Made a double batch. Fabulous! This is my go to recipe.
Great to know it worked with those ingredients! I’m glad you enjoyed the muffins!
These were excellent — I should’ve made a double batch! Mine took a few minutes longer to bake, but I’d put them in silicone muffin liners for easy clean up. So delicious! Not too sweet — just right. Thanks for the recipe — I’ll be back again soon.
Glad the muffins turned out for you! Thanks for the comment!
This was the best gf cornmeal muffin that I tried. We used lactose free milk and they came out amazing.
These turned out wonderfully! They will pair well with the huge crockpot of chili I’m cooking up 🙂 despite adding double the butter (1/2 cup instead of 1/4 cup), they are delicious. I added 1/4 cup more flour when I realized my mistake at the last minute. So glad they aren’t ruined!!
I’m so glad they turned out for you! Thanks for the comment!
These are the best corn muffins I have ever baked!! Are they really just 50 calories each? Amazing!
Delicious!!
I used your homemade gluten free flour blend (https://meaningfuleats.com/erins-grain-free-flour-blend/), substituted avocado oil for the butter and substituted an unflavored dairy-free coffee creamer (Nut Pods) for the milk.
The muffin papers you recommend work great!
Thank you 🙂
Good day Erin
I’m looking for a gf sandwich bread
Recipe.
I love your site !
Thank you
Doreen Redinger
We did a chili bar and these turned out perfected for it! Thanks for the recipe!
I am allergic to rice, what would make a good replacement?
You could try sorghum flour or oat flour in place of the rice flour. That should work great!
can these be made full size as well as “mini” by cooking longer? My mini pan only makes 12!! (haha)
I am baking cornbread muffins for a large event. I only bake gluten free and dairy free so this recipe looks easy and delicious.
They worked out very well and our friends loved them! Thanks so much!
I’m glad they turned out for you!
Hi Erin,
I would like to make these today for some friends of ours who are gluten-free, but I don’t have any arrowroot powder. Is there a substitute that you can suggest? I heard something about a combination of a flour and cornstarch… Thanks!
You can substitute tapioca or potato starch. Cornstarch will work too! I would just do a 1:1 substitution with one of those.
I made these this morning. They were yummy, except they stuck to the muffin papers. Since they were mini-muffins, by the time I peeled off the paper there was only one bite left. I’m not sure if you have tried them with papers before, did yours stick too?
I’ve never made them with liners before! They usually work great without liners. If you spray the liners with some cooking spray before putting the batter in I think that would help. Sorry about that!
Erin, I just saw this picture on foodgawker and didn’t know it was yours, but started drooling over it. Beautiful! I love corn bread with honey and butter on top. These muffins look so delicious!