Moist Gluten-Free Corn Muffins (Easy Recipe!)

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!

Prep Time 10

Cook Time 18

Total Time 28

Servings

Author Melissa Erdelac

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 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.

Nutrition