Crisp edges, a tender crumb, buttery, and with a touch of sweetness! These gluten-free corn muffins will make a great side dish to any meal, and are super easy to whip up.
These gluten-free corn muffins make a great side dish to so many different types of meals, and are easy to whip up for even a weekday dinner. You can make the batter in less than 10 minutes, and they bake in less than 20 minutes. Soups and stews, chili, and barbecue are just some of the perfect pairings.
Ingredients
- cornmeal
- gluten-free flour, all-purpose blend
- granulated sugar
- baking powder
- baking soda
- salt
- eggs
- milk
- butter, melted
- apple cider vinegar
See recipe card for quantities.
Ingredient Notes
Cornmeal: I use a medium grind cornmeal for these muffins. If you require your muffins to be gluten free, ensure your cornmeal is certified gluten free. While cornmeal is naturally gluten free, it can often be cross contaminated with gluten-containing grains during processing. I’ve noticed that some brands have a “may contain wheat” warning on their packaging.
Gluten-free all-purpose flour blend: Use a blend that contains xanthan gum, so the muffins have enough structure and stability. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. Refer to baking with gluten-free flour for more information.
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tin with 12 paper liners or grease with vegetable oil. In large bowl, combine the cornmeal, gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, milk, melted butter, and apple cider vinegar.
- Add egg mixture to the flour mixture and stir until well combined. Divide the batter equally among the 12 muffin cups.
- Bake for about 16 – 18 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs attached. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
Top Tips for Perfect Gluten-Free Corn Muffins
- Mix well – if you’re used to making muffins with wheat flour, you probably fear over mixing your muffin batter. But with gluten-free muffins, you don’t have to worry about over mixing the same way. If anything, the real risk is under mixing. Gluten-free flours don’t absorb liquids as quickly as wheat flour, so you need to give your batter a really good stir to make sure everything is really incorporated. And since there’s no gluten, you don’t have to worry about overworking the gluten strands which is what can make traditional muffins tough. If anything, gluten-free muffins benefit from the added structure a well-mixed batter provides.
- Serve warm – I find these muffins are best served warm. Reheat in a 300°F (150°C) oven for 10 minutes.
Storage
Baked muffins: 2 – 3 days in an air-tight container at room temperature. Reheat in a 300°F (150°C) oven for 10 minutes.
Freeze: the baked muffins also freeze well – store well wrapped in a freezer safe bag or container for up to 1 month. To serve, thaw in a microwave for 20 seconds on high, and then warm in a 300°F (150°C) oven for 10 minutes.
Recipe Card
Gluten-Free Corn Muffins
Ingredients
- 1 cup cornmeal, certified gluten free (if required)
- 1 cup gluten-free flour, all-purpose blend (see note)
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup milk
- ⅓ cup butter, melted
- 1 tablespoon apple cider vinegar
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tin with 12 paper liners or grease with vegetable oil. In large bowl, combine the cornmeal, gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, milk, melted butter, and apple cider vinegar.
- Add egg mixture to the flour mixture and stir until well combined. Divide the batter equally among the 12 muffin cups.
- Bake for about 16 – 18 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs attached. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
Notes
- Mix well – if you’re used to making muffins with wheat flour, you probably fear over mixing your muffin batter. But with gluten-free muffins, you don’t have to worry about over mixing the same way. If anything, the real risk is under mixing. Gluten-free flours don’t absorb liquids as quickly as wheat flour, so you need to give your batter a really good stir to make sure everything is really incorporated. And since there’s no gluten, you don’t have to worry about overworking the gluten strands which is what can make traditional muffins tough. If anything, gluten-free muffins benefit from the added structure a well-mixed batter provides.
- Serve warm – I find these muffins are best served warm. Reheat in a 300°F (150°C) oven for 10 minutes.
- Baked muffins: 2 – 3 days in an air-tight container at room temperature. Reheat in a 300°F (150°C) oven for 10 minutes.
- Freeze: the baked muffins also freeze well – store well wrapped in a freezer safe bag or container for up to 1 month. To serve, thaw in a microwave for 20 seconds on high, and then warm in a 300°F (150°C) oven for 10 minutes.
Nutrition
Nutritional information shown is an estimate only.
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