Why You’ll Love This Recipe

These Gluten-Free Cornbread Muffins offer the perfect combination of flavor and texture. The natural sweetness of cornmeal shines through, while the gluten-free flour blend ensures that they’re light and tender without any grainy texture. The muffins are slightly sweet with a buttery finish, and they’re just the right balance of crumbly and moist. Perfect for a cozy meal or a holiday spread, these muffins are also easy to make ahead of time and freeze for later. If you’re a cornbread fan looking for a gluten-free version, these muffins will quickly become a favorite!

Ingredients

1 cup gluten-free all-purpose flour (make sure it’s a 1:1 blend that includes xanthan gum)
1 cup cornmeal (gluten-free)
1/4 cup granulated sugar
1 tablespoon baking powder (ensure it’s gluten-free)
1/2 teaspoon salt
2 large eggs
1 cup buttermilk (or substitute with dairy-free milk for a dairy-free version)
1/4 cup unsalted butter, melted (or dairy-free butter)
1 teaspoon vanilla extract
1/4 cup milk (dairy or non-dairy)
1 tablespoon honey (optional, for added sweetness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the muffin cups.
Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, and salt.
Mix Wet Ingredients: In another bowl, whisk the eggs, buttermilk, melted butter, milk, and vanilla extract (and honey, if using) until well combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir to combine. Be careful not to overmix; just mix until everything is incorporated.
Fill the Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 2/3 of the way full.
Bake the Muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Servings and Timing

Servings: 12 muffins
Prep time: 10 minutes
Cook time: 18-22 minutes
Total time: 30 minutes

Variations

Add Jalapeños and Cheese: For a savory twist, stir in some diced jalapeños and shredded cheese (cheddar or pepper jack) into the batter. This will make the muffins a little spicy and cheesy.
Use Coconut Flour: If you prefer a lower-carb option, you can substitute part of the gluten-free flour with coconut flour. However, you’ll need to reduce the amount of liquid to compensate for the extra absorbency of coconut flour.
Add Fresh or Frozen Corn: For added texture and flavor, fold in a 1/2 cup of fresh or frozen corn kernels into the batter.
Dairy-Free Version: To make the muffins dairy-free, substitute the buttermilk with almond milk or another dairy-free milk and use dairy-free butter.
Sweet or Savory: You can easily adjust the sweetness of the muffins by adding more or less sugar. For a savory version, reduce the sugar and omit the vanilla extract.

Storage/Reheating

Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. They can also be kept in the fridge for up to a week.
Freezing: These muffins freeze well. After they have cooled, place them in a freezer-safe container or bag and freeze for up to 3 months. To reheat, microwave them for 15-20 seconds or warm them in the oven at 300°F (150°C) for about 10 minutes.
Reheating: To enjoy warm muffins, simply reheat them in the microwave for a few seconds or warm them in the oven until heated through.

FAQs

Can I make these muffins without buttermilk?

Yes, you can substitute buttermilk with regular milk or a non-dairy milk (like almond milk or oat milk). If you want a tangy flavor similar to buttermilk, add a tablespoon of vinegar or lemon juice to the milk and let it sit for 5 minutes before using.

Can I use a different sweetener instead of granulated sugar?

Yes, you can use maple syrup, honey, or coconut sugar instead of granulated sugar. Just keep in mind that it may slightly alter the texture of the muffins.

Are these muffins dairy-free?

You can easily make these muffins dairy-free by substituting the butter with dairy-free butter and the buttermilk with a non-dairy milk like almond or oat milk.

Can I make these muffins in advance?

Yes, these muffins can be made ahead of time. They will stay fresh for a few days when stored in an airtight container at room temperature. You can also freeze them and reheat them when needed.

Can I make these muffins vegan?

Yes, you can make them vegan by replacing the eggs with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, let sit for 5 minutes to thicken) and using non-dairy butter and milk.

Can I make mini muffins instead of regular-sized muffins?

Yes, you can make mini muffins by adjusting the cooking time. Mini muffins will likely bake for about 10-12 minutes, but check them with a toothpick to ensure they’re done.

How do I know when the muffins are done baking?

The muffins are done when the tops are golden brown, and a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Conclusion

Gluten-Free Cornbread Muffins are a delightful, easy-to-make treat that brings all the deliciousness of traditional cornbread into a portable muffin form. With a slightly sweet, buttery flavor and a tender crumb, these muffins are perfect for anyone looking for a gluten-free option that doesn’t compromise on taste or texture. Whether you enjoy them with a bowl of soup, as a snack, or with your favorite meal, these cornbread muffins are sure to be a hit with everyone!

Gluten-Free Cornbread Muffins

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Gluten-Free Cornbread Muffins are a light, fluffy treat that brings the flavors of classic cornbread without the gluten. Perfect for a side dish, snack, or part of a larger meal, these muffins are slightly sweet with a buttery finish and a golden-brown crust.

Author: Laura
Prep Time: 10 minutes
Cook Time: 18-22 minutes
Total Time: 30 minutes
Yield: undefined
Category: Baking
Method: Baking
Cuisine: American

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the muffin cups.

In a large bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, and salt.
In another bowl, whisk the eggs, buttermilk, melted butter, milk, and vanilla extract (and honey, if using) until well combined.
Pour the wet ingredients into the dry ingredients and gently stir to combine. Be careful not to overmix.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For a savory twist, add diced jalapeños and shredded cheese to the batter.
For a lower-carb option, substitute some of the gluten-free flour with coconut flour (reduce the liquid accordingly).
Make dairy-free by substituting buttermilk with almond milk and using dairy-free butter.
Sweeten to taste; for savory versions, reduce sugar and omit vanilla.

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 6g
Sodium: 220mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg