Name: Gluten-Free Corn Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1 cup cornmeal ((Use certified gluten-free cornmeal to ensure safe processing) ); 1 cup gluten-free all purpose flour ((I recommend Cup4Cup gluten-free flour)); ⅓ cup granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 2 eggs, (lightly beaten); 1 cup milk, (regular or dairy-free); 4 tablespoons melted and cooled butter ((see recipe notes for dairy-free))

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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!

a basket of corn muffins lined with a white towel

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

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.)

images showing how to make corm muffins batter

images showing how to make cornbread muffins

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.
Next, in a large bowl whisk together the dry ingredients – cornmeal, flour, sugar, baking powder, baking soda, and salt.
Make a well in the middle to add the wet ingredients – eggs and milk. Stir to combine.
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.

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 – Just like my bacon cornbread recipe, sweeten with maple syrup and 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.

For more storage tips with gluten-free baking recipes, see this free and valuable resource!

overhead shot of a basket of gluten-free corn muffins

frequently asked questions

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?

Corn meal does not contain any gluten, but it could be processed in a facility with 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.

Why do I let the 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.

Can I make gluten-free corn muffins dairy-free?

Yes. To make dairy-free 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.

More gluten-free muffin Recipes

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

an open cornbread muffin with melting butter spread inside

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Gluten-Free Corn Muffins