Gluten-Free Corn 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.
Servings 12 muffins
Preheat the oven to 425F. 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!
- 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.
Calories: 50kcal | Carbohydrates: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 45mg | Potassium: 42mg | Sugar: 1g | Vitamin A: 15IU | Calcium: 20mg | Iron: 0.2mg