Get ready to fall in love with corn muffins all over again! This recipe delivers perfectly moist, tender, and flavorful Gluten-Free Corn Muffins that taste just like the classic version you remember. Say goodbye to dry, crumbly results. These muffins are the perfect side for a bowl of chili, a summer BBQ, or simply enjoyed warm with a pat of butter.
Table of Contents
A Little Story About This Dish
There’s something so nostalgic about the smell of corn muffins baking in the oven. For years after going gluten-free, I searched for a recipe that could replicate that warm, comforting experience. After much testing, this is the one! The first time I served these Gluten-Free Corn Muffins at a family chili night, they vanished from the basket in minutes. Nobody even guessed they were gluten-free, which is always the ultimate sign of success!
Get Ready to Cook!
What to Expect
These Gluten-Free Corn Muffins are incredibly quick and easy to make, coming together in under 30 minutes. The batter is a simple mix-and-stir affair with no special equipment needed. In about 15 minutes, your kitchen will be filled with the irresistible aroma of freshly baked cornbread.
Before You Begin
The secret to a perfectly tender crumb is letting the batter rest for 5-10 minutes before baking. This simple step allows the gluten-free flour and cornmeal to fully absorb the liquid, which prevents a gritty texture in the final muffins. Also, to ensure your muffins are truly gluten-free, make sure you use a cornmeal that is certified gluten-free to avoid any cross-contamination.
The Heart of the Dish: Ingredients You’ll Need
This recipe uses a simple blend of pantry staples to create the best Gluten-Free Corn Muffins you’ve ever had.
| Ingredient | Amount |
| Certified Gluten-Free Cornmeal | 1 cup (150 g) |
| Gluten-Free All-Purpose Flour | 1 cup (146 g) |
| Granulated Sugar | ⅓ cup (67 g) |
| Baking Powder | 2 teaspoons |
| Baking Soda | ½ teaspoon |
| Salt | ¼ teaspoon |
| Large Eggs | 2, lightly beaten |
| Milk (regular or dairy-free) | 1 cup (245 g) |
| Melted Butter (regular or dairy-free) | 4 tablespoons (57 g), cooled |
Let’s Get Cooking! Step-by-Step Guide
1. Prepare Your Oven and Pan
First things first, preheat your oven to a hot 400ºF. Prepare a standard muffin pan by greasing it generously with cooking spray or lining the cups with paper liners. This recipe will yield about 10 or 11 muffins, so plan accordingly.
2. Whisk the Dry Ingredients
In a large mixing bowl, combine all of your dry ingredients. Add the cornmeal, gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk them together until they are evenly distributed and free of any lumps.
3. Make a Well and Add Wet Ingredients
Use your whisk or a spoon to push the dry ingredients to the sides of the bowl, creating a “well” or an open space in the center. Pour the milk and the lightly beaten eggs directly into this well. Stir them together in the center first, then gradually incorporate the surrounding dry ingredients until just combined.
4. Add Butter and Rest the Batter
Now, pour in your cooled, melted butter and stir it into the batter until everything is thoroughly mixed. This next step is key for amazing Gluten-Free Corn Muffins: let the batter rest at room temperature for 5 to 10 minutes. This allows the flour and cornmeal to hydrate, resulting in a much better texture.
5. Fill and Bake
After the batter has rested, give it one final gentle stir. Divide the batter evenly among your prepared muffin cups, filling each one about three-quarters of the way to the top. Bake for 13 to 15 minutes. You’ll know they’re done when they are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for a few minutes before moving them to a wire rack to cool slightly before serving.
Mastering the Dish: Pointers for Perfection & How to Store
Dairy-Free Modifications: Making gluten-free dairy free corn muffins is simple! Substitute the regular milk with your favorite non-dairy milk, like almond or coconut milk. For the butter, use a dairy-free butter substitute or an equal amount of vegetable oil or coconut oil. Always double-check the label on your gluten-free flour blend to ensure it contains no dairy ingredients.
Storing and Freezing: Once your muffins have cooled completely, you can store them in an airtight container at room temperature for up to two days. Avoid the refrigerator, as it will dry them out quickly. For longer storage, freezing is the best option. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. They’ll stay fresh for up to three months!
You might also be interested in trying these other gluten-free recipes: Gluten-Free Pumpkin Muffins, Flawless Gluten Free Blueberry Scones, and Gluten-Free Chocolate Chip Muffins.
Your Burning Questions Answered!
Does Jiffy corn muffin mix have gluten?
No, traditional Jiffy corn muffin mix is not gluten-free. It contains wheat flour as a primary ingredient, making it unsafe for individuals with celiac disease or gluten sensitivity. To make safe Gluten-Free Corn Muffins, you must use a recipe like this one with certified gluten-free ingredients.
Is there such a thing as gluten-free cornbread?
Absolutely! Gluten-free cornbread is not only possible, but it can also be incredibly delicious, moist, and tender. The key is to use certified gluten-free cornmeal to avoid cross-contamination and a high-quality gluten-free all-purpose flour blend to provide the right structure.
What is the best gluten-free flour for muffins?
For muffins, a high-quality all-purpose gluten-free flour blend that contains xanthan gum is typically the best choice. This recipe was developed and tested using Cup4Cup gluten-free flour, which consistently produces a wonderfully tender and moist crumb, making it an excellent option for these Gluten-Free Corn Muffins.
Dig In & Enjoy!
Now you have the perfect, reliable recipe for tender, flavorful Gluten-Free Corn Muffins that everyone will enjoy. They are the perfect addition to any meal and prove that gluten-free baking can be simple and delicious.
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Gluten-Free Corn Muffins: An Astonishingly Easy Bake
- Total Time: 25
- Yield: 10 1x
Description
This recipe delivers perfectly moist, tender, and flavorful Gluten-Free Corn Muffins that taste just like the classic version. They are the perfect side for a bowl of chili, a summer BBQ, or simply enjoyed warm with a pat of butter.
Ingredients
1 cup (150 g) certified gluten-free cornmeal
1 cup (146 g) gluten-free all purpose flour (like Cup4Cup)
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, regular or dairy-free
Instructions
1. Preheat oven to 400ºF. Liberally grease a muffin pan with cooking spray or use paper liners. The batter will make 10-11 muffins.
2. In a large bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. 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.
4. Add the melted butter and combine thoroughly. Let the batter rest for 5-10 minutes at room temperature.
5. 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 Tips: Once completely cooled, store in an airtight container for up to 2 days at room temperature. For optimal freshness, wrap muffins in plastic wrap and freeze in a freezer-safe container for up to 3 months.
Dairy-Free Modifications: To make dairy-free gluten-free corn muffins, substitute a non-dairy milk (like almond or coconut milk) and use dairy-free butter. Alternatively, replace the butter with an equal amount of vegetable oil or coconut oil.
- Prep Time: 10
- Cook Time: 15
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 173
- Sugar: 8 g
- Sodium: 161 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 42 mg