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
4.94 from 33 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 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.

  2. 5 stars
    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.

  3. 5 stars
    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!!

  4. 5 stars
    These are the best corn muffins I have ever baked!! Are they really just 50 calories each? Amazing!

  5. Good day Erin
    I’m looking for a gf sandwich bread
    Recipe.
    I love your site !
    Thank you
    Doreen Redinger

  6. can these be made full size as well as “mini” by cooking longer? My mini pan only makes 12!! (haha)

  7. 5 stars
    I am baking cornbread muffins for a large event. I only bake gluten free and dairy free so this recipe looks easy and delicious.

  8. 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!

    1. You can substitute tapioca or potato starch. Cornstarch will work too! I would just do a 1:1 substitution with one of those.

  9. 5 stars
    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?

    1. 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!

  10. 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!

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