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 love this recipe, it was easy and turned out great. I tweaked it a little and used 1/3 cup of vegetable oil instead butter and used lactaid milk. My family enjoys them. You’d never know they were gluten free!
Great to know the muffins work well with those ingredients! Thanks for the comment 🙂
I’d rate these pretty high too!!! They came out great. Moist too. I froze them and were great defrosted. Toasted them in a hot pan with butter. The only thing is they could be a bit sweeter if you are looking for a copy cat Jiffy muffin so add more sugar. But I didn’t. I’m watching my sugar intake
Great tip with the sugar! Toasted in a hot pan with butter sounds delicious. Thanks for the comment!
Hi, tried these today. Only had extra large eggs so only used one. Should I add more baking powder instead or is the x lg egg fine? They turned out great – soft and fluffy. Thank you for making a recipe that doesn’t use buttermilk for those of us who try to avoid migraine.
Thnx for sharing – quick n easy ! Mine didn’t rise like your picture … I added frozen blueberries to half the muffins they needed 5 more mins to bake I’m sure because of the moist berries. Over all good if only I could EVER get a corn muffin to rise lol!
Blueberries sound like a delicious addition! Glad they turned out for you!
Hi! These are delicious! Thank you. My son just went GF for health reasons so I love your recipe. I have a questions…if we wanted to make this into a loaf to slice and toast, any idea on how long to bake that for?
I’m glad your son enjoyed these! I bet you could make this in a 9×5 pan and bake it at 375F for 30-35 minutes. I hope this helps!
Can you use almond flour for these muffins?
Unfortunately almond flour won’t work in place of gluten-free 1:1 baking flour. They have very different properties.
Can I add bittersweet chocolate chips? I am making the muffins for my niece who has recently been diagnosed with celiac and she adores chocolate.
Yes! I would recommend trying these gluten-free chocolate chip muffins instead though! 🙂 https://meaningfuleats.com/gluten-free-chocolate-chip-muffins/
Will rice flour work in place of the gluten free flour? Thanks
Unfortunately that won’t work! You need a flour blend for the right consistency. The muffins would fall apart with just rice flour.
Erin, I have made these cornbread muffins several times, and I must say they taste better then the ones I made before I developed celiac. I cannot wait to try your Christmas cookie recipes. I have been making Christmas cookies with my Grandkids for years, and now I get to taste the cookies we make. Thank you so much for the great recipes.
I’m so glad you like the muffins! I hope you enjoy the gluten-free cookies as well. Merry Christmas to you!
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!
Yes rice milk would work great in this recipe!
Thank you! I appreciate your quick reply!
We love cornbread and cannot wait to try your recipe. I love making cornbread with buttermilk. Would that still work okay for your recipe?
Yes that will work great! Let me know how it turns out!
THESE WER SUPER GOOD!!
Delicious. Probably my favorite GF cornbread yet. I used 3/4 cup coarse cornmeal and 1 cup of Bob’s Red Mills baking 1 for 1 flour. Used buttermilk in place of regular. I let the muffin batter sit for 20 min before baking. I’ve found that to be a magical trick for GF baking. My kids and I loved them.
This is great advice! Thanks for the helpful comment. Glad the muffins worked out well for you!
Wow these were amazing!!
Good muffins.
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!
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 !
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!
I’m so glad you enjoyed them! Less flour really is the key to moist GF muffins. Hope you have a great Thanksgiving!