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!
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!