Gluten-Free Cornbread Muffins
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.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Total Time: 30 minutes
- Yield: undefined
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup gluten-free all-purpose flour (1:1 blend with xanthan gum)
- 1 cup cornmeal (gluten-free)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder (gluten-free)
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk (or dairy-free milk)
- 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)
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
Find it online: https://thefamilycooking.com/gluten-free-cornbread-muffins/
