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!
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 (150 g) cornmeal, 1 cup (146 g) gluten-free all purpose flour, ⅓ cup (67 g) 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 (245 g) milk
Add the melted butter and combine thoroughly. Let the batter rest for 5-10 minutes at room temperature.
4 tablespoons (57 g) 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.
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Notes
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.
Bacon Corn Muffins - 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.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 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.