Gluten-Free Corn Muffins

a corn muffin sliced in half with butter and honey.

Meaningful Eats

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.

Course side, Snack

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Author Erin Collins

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!

Notes

To Make-Ahead: These muffins are best enjoyed right after baking while they're still warm. To make-ahead, bake the muffins first then follow 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 before storing in an airtight container. They will keep in the freezer for up to 3 months. Thaw them in the refrigerator overnight before reheating.

To Reheat: To refresh stored/frozen muffins microwave them for 15 seconds before serving.

Gluten-Free Flour: Use a 1:1 gluten-free flour (also called measure-for-measure) that contains xanthan gum. My favorite is King Arthur Gluten-Free Measure-for-Measure Flour.

Cornmeal: Look for cornmeal with a slightly coarser grind. I like Bob's Red Mill Cornmeal. It's certified gluten-free!

Dairy-Free: Use vegan butter and dairy-free milk to make this recipe dairy-free.

Nutrition