Extra Easy, Moist Gluten-Free Corn Muffins

Learn how to make gluten-free corn muffins that are just as easy as Jiffy’s cornbread mix! Fluffy cornbread muffins are lightly sweet with crispy, buttery tops, and taste so good no one will know they are gluten-free!

easy gluten-free cornbread muffins

When I don’t have the time to make gluten-free bread recipes to serve alongside soup or chili, a batch of corn muffins are the way to go! A handful of simple kitchen ingredients and mere minutes are all that is required for golden bites of goodness!

This cornbread muffin recipe was adapted from my popular gluten-free cornbread, with the same southern-style crumb and lightly sweetened flavor, just like gluten-free corn casserole.

They are easily adaptable to be made dairy-free, and so quick to throw together you will never have to buy a gluten-free cornbread mix again!

Ingredients notes 

This recipe uses affordable, kitchen-staple basics like all the recipes in my gluten-free cookbook and those shared on the website.

Be sure to read all ingredient labels, especially on the corn meal, to make sure they are safe for a gluten-free diet.

• Cornmeal – Although cornmeal is naturally gluten-free, read the label to be sure it was processed without contamination. Bob’s Red Mill and Arrowhead Mills both carry gluten-free cornmeal. Please note, the size of grind will affect the texture. Finely ground will yield cake-like corn muffins, while medium ground will have a courser, rustic texture.
• Gluten-Free Flour – I use and recommend Cup4Cup gluten-free flour blend, which contains xanthan gum. For alternative recommended brands see my best gluten-free flour guide.
• Sugar – Reduce the amount for savory cornbread muffins or use equal amounts of honey or pure maple syrup. Personally, I think a bit of sweetness compliments corn well, which is why I add honey to creamy corn chowder as well.
• Milk – Substitute dairy-free milk for a dairy-free gluten-free recipe or replace the milk with buttermilk for an added tang.
• Butter – Substitute with dairy-free butter, vegan butter, vegetable oil, or coconut oil

How To Make gluten-free corn muffins recipe

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Preheat the oven to 400°F and liberally grease a muffin pan with cooking spray or use paper liners. The batter will make 10-11 muffins, depending on how the batter is distributed.
2. Next, in a large bowl whisk together the dry ingredients – cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Make a well in the middle to add the wet ingredients – eggs and milk. Stir to combine.
4. Stir in the melted butter to throughly combine. Divide the batter between the muffin pan cups, filling 3/4 to the top. Bake for 13-15 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack.

Letting batter rest before baking

Letting the batter rest for 5-10 minutes before baking allows time for the baking powder to activate, helps the rise, and gives time to hydrate the starches so the corn muffins stay moist.

serving and optional add-ins

• Serve warm with butter, honey, or jam.
• Make a quick honey butter by mixing together 1/4 cup softened butter with 2 tablespoons honey and a pinch of salt.
• Jalapeño Corn Muffins – Stir in 1-2 fresh jalapeño peppers, freshly minced.
• Bacon Corn Muffins – Stir in 6 slices cooked, chopped bacon. Sprinkle the tops with additional bacon before baking.
• Cheddar Corn Muffins – Stir in 1 cup freshly grated sharp cheddar, sprinkling the tops with additional cheddar cheese before baking.

storing / freezing tips

Once they have completely cooled store in an airtight container up to 2 days at room temperature. Do not store in the fridge, or they will dry out.

However, if you are left with cornbread muffins past their prime, they are ideal to use in gluten-free cornbread stuffing!

For optimal freshness, I freeze any gluten-free baked goods leftovers right away since they don’t stay fresh as long. Wrap the muffins in plastic wrap and place in a freezer safe container up to 3 months. 

Is Jiffy cornbread mix gluten-free?

No, traditional cornbread mixes are not gluten-free unless labeled so. Cornbread contains a mixture of cornmeal and flour. If gluten-free flour isn’t used, the cornbread muffin recipe is not gluten-free.

Is cornmeal gluten-free?

cross-contamination. Therefore, read the label carefully and use brands labeled gluten-free, like Bob’s Red Mill and Arrowhead Mills.

Quaker cornmeal does not process theirs on dedicated equipment and it is not labeled gluten-free.

dairy-free modifications

To make dairy-free gluten-free corn muffins substitute a non-dairy milk, such as almond milk or coconut milk, and use dairy-free butter. Alternatively, replace the butter with an equal amount of vegetable oil or coconut oil.

The rest remaining ingredients are safe for a dairy-free or vegan diet, but read the ingredient label on your gluten-free flour blend. The recommended brand that I use, Cup4Cup, does contain milk powder. For DF cornbread muffins, I suggest King Arthur Measure-for-Measure.

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step-by-step web story instructions for this recipe!

More gluten-free muffin Recipes 

For more gluten-free muffins, whether sweet or savory, see the full-collection here with expert tips and tricks!

• Gluten Free Banana Muffins
• Gluten-Free Apple Muffins
• Gluten-Free Cheese Scones

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