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 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!