Learn how to make gluten-free corn muffins that are just as easy as Jiffy’s cornbread mix. My fluffy cornbread muffins are lightly sweet with crispy, buttery tops, and taste so good no one will know they are gluten-free! This is the quick, simple recipe I can’t stop making because my (non-GF) family won’t stop requesting!

a basket of corn muffins lined with a white towel
When you need fresh homemade gluten-free corn muffins in a flash, this is recipe you’ll come back to time and again. Simple ingredients with a no-fuss prep.

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Easy Gluten-Free Cornbread Muffins

Even though I have loads and loads of homemade gluten-free bread recipes to serve alongside soup or chili, these GF corn muffins are honestly what I turn to time and again. I always have on hand the 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 moist gluten-free cornbread, with the same southern-style, moist crumb and lightly sweetened flavor. No chance of dry, crumbly tasteless gluten-free muffins here.

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.

What About Jiffy Corn muffins? Are Those Gluten-Free?

Sorry, but nope. Jiffy cornbread mix has wheat flour in it so it’s never an option to use this if you are celiac or need to follow a gluten-free diet. Luckily with this 5-minute cornbread batter, you can recreate that slightly sweet Jiffy corn muffin mix, but as a gluten-free recipe.

Once I perfected the copycat corn muffin mix, the only right thing to do was to use it in other recipes that traditionally use this shortcut. So, say hello to some old favorites, now made GF!

I never leave reviews but these muffins were delicious. Just like the Jiffy Mix. Thank you for the recipe.

—Cindy

Ingredients Tid Bits 

Below I share any modifications or things to look out for, especially if you making a GF corn muffin for a loved one and not completely confident with picking out safe ingredients.

  • Cornmeal – Although cornmeal is naturally gluten-free, read the label to be sure it was processed without contamination. Bob’s Red Mill, Arrowhead Mills, and Pan brands 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. However, you can check out the comments below and see what other brands readers have used. This recipe seems to be pretty versatile to use with a variety of GF flour blends.
  • Sugar – Feel free to 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.
  • 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

Let’s Make This Together!

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

Whisk dry ingredients

Ready to make a 5-minute recipe? Who isn’t. GF corn muffins comin’ atcha in a Jiffy! (get it?!) First whisk together the dry ingredients in a large bowl.

the dry ingredients in a large glass bowl.
No mixer needed. Just grab a large bowl and dump the ingredients in.

Add wet ingredients to the well

No need to dirty up extra bowls. Just make a well in the center and pour in the milk and eggs then stir to combine.

the liquid ingredients being stirred into the dry corn muffin mixture.
I like to make a well in the middle of the dry ingredients and lightly beat the eggs with a fork before pouring in the milk. Then just stir everything up.

Add butter last

Once that’s mixed together, then stir in the melted butter. I don’t like to add it with the eggs and milk because once it hits the cold ingredients it will re-solidify.

melted butter being stirred in.
If you add the melted butter to the milk / egg mixture it will seize back up and become solid.

Pour, rest, and bake

Since we are making some delish homemade cornbread muffins, we want to make sure the tops are nice and domed. For the best bakery-style muffins, that means filling them up a little higher, about 3/4 to the top.

Before you pop them in 400ºF oven for 13-15 minutes, let them rest for about 10 minutes. This allows time for the baking powder to activate, helps the rise, and gives time to hydrate the starches so the muffins stay moist. Voilà, easy peasy gluten-free corn muffin recipe to use again and again!

unbaked gluten-free cornbread muffins in a muffin pan.
Don’t be shy about filling them up almost to the top of the pan. That is what makes them nice and domed.
overhead shot of a basket of gluten-free corn muffins

Serving and Optional Yummy Add-Ins

  • 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.
an open cornbread muffin with melting butter spread inside

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a basket of corn muffins lined with a white towel
4.83 stars (23 ratings)

Moist Gluten-Free Corn Muffins (Easy Recipe!)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 11
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Learn how to make gluten-free corn muffins that are just as easy as Jiffy's cornbread mix. My fluffy cornbread muffins are lightly sweet with crispy, buttery tops, and taste so good no one will know they are gluten-free! This is the quick, simple recipe I can't stop making because my (non-GF) family won't stop requesting!
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Ingredients
 

Instructions
 

  • Preheat oven to 400ºF. 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.
  • In a large bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
    1 cup cornmeal, 1 cup gluten-free all purpose flour, ⅓ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
  • Push the dry ingredients to the sides of the bowl, so you have a well in the middle. Add the milk and eggs to the well and stir to combine.
    2 large eggs, 1 cup milk
  • Add the melted butter and combine thoroughly. Let the batter rest for 10 minutes at room temperature.
    4 tablespoons melted and cooled butter
    • Resting the batter helps set the structure for tall, domed tops and also helps saturate the GF starches so the muffins are soft and moist, rather than gritty.
  • 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. Remove the muffins and cool slightly on a wire rack before serving.

Notes

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.
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.
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 diet, but read the ingredient label on your gluten-free flour blend.
Calories: 173kcal, Carbohydrates: 26g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 161mg, Potassium: 165mg, Fiber: 2g, Sugar: 8g, Vitamin A: 212IU, Calcium: 72mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!