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!
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Easy Gluten-Free Cornbread Muffins
When I don’t have the time to make homemade 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 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.
Free Guide! 5 easy tips for baking like a gluten-free pro!
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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!
On Thanksgiving our table is never without this famous gluten-free corn casserole recipe and for weeknight dinners, my family often requests this classic recipe for tamale pie. Both use the basic same ingredients and method here.
Ingredients Tid Bits
Typically I like to whip these up when I need a quick GF bread side, so you can be sure the ingredients are kitchen-staples. 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 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. 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, which is why I add honey to creamy gluten-free 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
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.
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.
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.
Pour 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. Pop them in 400ºF oven for 13-15 minutes, and voilà, easy peasy gluten-free corn muffin recipe to use again and again!
Why 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 muffins stay moist.
Serving and Optional Yummy 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.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Moist Gluten-Free Corn Muffins (Easy Recipe!)
Ingredients
- 1 cup (150 g) cornmeal, Use certified gluten-free cornmeal to ensure safe processing
- 1 cup (146 g) gluten-free all purpose flour, I recommend Cup4Cup gluten-free flour
- ⅓ cup (67 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup (245 g) milk, regular or dairy-free
- 4 tablespoons (57 g) melted and cooled butter, see recipe notes for dairy-free
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 5-10 minutes at room temperature.4 tablespoons melted and cooled butter
- 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.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I have to say this is an amazing recipe. I did tweak it slightly though and it is perfect. Since the gf cornmeal is medium grind I blended it up to be more of a powder with small grinds, Instead of baking soda I used an extra tablespoon and half off baking powder, and I used 1/2 cup of sugar instead of 1/3. My picky daughter and father can NOT get enough of these.
It’s the best compliment when selective eaters can’t get enough! Thanks, Maria!
Best,
Melissa
Easy and tasty! We made lots of mini-sized muffins (great to serve with chili or soup) and a few regular sized. Will make again
Thank you! I appreciate it!
Best,
Melissa
I made these, G-F and Vegan, for dinner tonight and enjoyed them very much. I used Bob’s Red Mill All-Purpose Gluten-Free flour and Egg Replacer. They were a bit dryer than our old standby GF corn bread recipe for corn bread, so I will experiment with a bit more liquid in the future.
Many thanks!
Hi Ted,
Glad you enjoyed them. Yes, I think adding a little extra milk or perhaps a tablespoon of oil will help with adding moisture since you used an egg replacer.
Thanks for taking the time to write!
Best,
Melissa
This turned out so well. I bake for a gluten free friend but anyone would enjoy this. I made 1.5 batch and baked it in my 12 inch cast iron skillet. Your recipes rock. Thank you!
So kind of you to bake for your friend, Colleen! Thank you for taking the time to share your experience. I appreciate it!
Best,
Melissa
Tasty gluten free alternative to wheat products.
They really are! Thanks for commenting, Caroline!
Best,
Melissa
I never leave reviews but these muffins were delicious. Just like the Jiffy Mix. Thank you for the recipe.
Thank you, Cindy! I’m making them tonight too to go with our chili.
Best,
Melissa
This is my go-to gluten-free muffin recipe. I usually use oil instead of butter, and it is still delicious!
I appreciate you taking the time to let me know. It means a lot, Joanne!
Best,
Melissa
Made this with dairy free substitutions. Namely a plant butter blend and almond milk.
The texture was soft. The muffins came out fantastic. I used Bob’s Redmill gluten-free cornmeal. The store only had medium coarseness. I ended up running it through a cheap blade coffee grinder to turn it into fine powder.
Thank you for this fantastic recipe.
Hi Aaron,
Thanks for sharing! It’s so helpful, especially for those baking gluten-free dairy-free.
Best,
Melissa
I love these corn muffins, not too sweet with great texture. I live near Denver so altitude is a factor. I was amazed at how tall these muffins were, normally baked goods don’t don’t rise as well. I will try a new recipe as is first and then if needed make some adjustments for high altitude. This recipe is definitely a keeper.
So happy to hear, Karen. Thanks for taking the time to share, and be sure to write again with any high altitude adjustments.
Best,
Melissa
This is the only cornbread recipe I make! We try to eat GF as much as possible, and these are a hit with my family. Your website is my go-to for all things gluten free!
Oh, thank you so much, Anissa! I’m so happy you found the site and very appreciative you took the time to let me know!
Best,
Melissa