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!
Excellent muffin! Easy and delicious!
We’re so glad you loved the corn muffins, Eleanor! Thank you for such positive feedback!
Not only does my GD have celiac disease, she also has dairy, egg & peanut allergies…we had dealt with them for 14 yrs & now celiac has been added to the list…it is extremely difficult trying to be creative with food cause now all the things she has eaten for 14 yrs have been removed from diet…her palate is very sensitive to those foods & introducing new flavors & taste is an uphill struggle…any ideas greatly appreciated
Hi Mary, many of Erin’s recipes include dairy-free notes at the bottom of the recipe cards to help adapt them to be GF, DF. Some will also include nut-free notes when relevant. Unfortunately we aren’t knowledgeable about egg allergies and don’t typically bake with egg substitutes so those recommendations aren’t provided. We hope you find some recipes on the site that work well for your granddaughter!
Thanks for another great recipe. Easy to make and so good.
We’re so pleased to hear you enjoyed the corn muffins and found them easy to make, Erin! Thank you for the positive review!
Does your cookbook have Gluten Free Side dish recipes?
Hi Donna, Let’s Bake Gluten-Free Vol. 1 includes recipes for breakfast, quick breads & muffins, yeast breads, cookies & bars, cakes & cupcakes, and desserts. You can view the full table of contents for this title in the online store. We hope this helps!
I am so happy to find this recipe. I made them right after finding it. I’d have to agree they are the best cornbread muffins I’ve ever made. Even with wheat flour.
I am on a Low FODMAP elimination diet. I was so excited that I could have all the ingredients.
The only thing I changed was I used a light coconut sugar in place of granulated sugar since I didn’t have any I used the same amount . Even my husband liked them and he only likes wheat and very sweet muffins.
We’re so glad you both enjoyed the recipe! Thank you for taking the time to share your feedback with us!
Can I make batter ahead of time then pop in the oven before dinner?
Hi Laura, to ensure light, fluffy muffins we’d recommend baking them in advance and then reheating them if you need to make the muffins ahead of time. You can store the muffins in an airtight bag for up to 2 days and refresh for 15 seconds in the microwave before eating. We hope this helps!
Do these muffins turn out ok without adding sweetener of any kind?
Hi Jean, we haven’t tried it sugar-free, only as is or with maple syrup. If you decide to give it a try, we’d love to hear how it goes!
Is the batter supposed to be runny?
Can the batter be made in advance and refrigerated to use as needed? Thanks
Hi Lee, we would recommend baking the muffins and freezing them as a method for making them in advance rather than storing the batter. The uneaten muffins will last 2 days in an airtight bag at room temperature, but freezing them should give you more time.
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.
I added shredded zuccini and cranberries and shredded cheddar. Delicious.
Great to know the muffins worked well with those substitutions!
Can I use you mix all the dry ingredients, put in the fridge and then baking day just add milk eggs and butter?
Hi Gena, yes you can mix just the dry ingredients ahead of time and then add the wet ingredients when it’s time to bake. Make sure to refrigerate the dry mix in an airtight container and you’re good to go! We hope you enjoy the corn muffins!
These were enjoyed by all and were easily adapted to dairy-free with coconut oil and coconut milk.
I’m glad you enjoyed the muffins and were able to make them dairy-free!
Can you use honey or maple syrup instead of sugar?
Hi Cheryl, you can use 2 tablespoons of maple syrup in place of sugar in this recipe. Other readers have used honey as well. Thanks for your question!
Could I add blueberries to these?
Yes! I would recommend adding 1/2 cup blueberries to the recipe.
Just a simple good corn muffin.
We’re so glad you loved the recipe, Dave! Thank you for your positive review. Happy baking!
I/We LOVED these! I made them with maple syrup.
Very flavorful and light – but not too light! (I tend to like my muffins a little on the dense side.)
Have you ever used almond flour in place of the gluten-free flour?
Some gluten-free flours (most notably Bob’s) still make my face puffy – an indication of gluten.
Thanks!
Add honey instead of sugar – I always did that with cornbread in the south! Also adding cooked pureed fresh corn makes this recipe even better.
Those both sound like delicious additions! Thanks for the ideas 🙂
I avoid sugar -. usually only use very small amts of maple syrup in recipes.
Any suggestions?
You could use 2 tablespoons of maple syrup in place of the sugar for this recipe if you prefer!