Gluten-Free Corn Muffins
The fluffy, moist gluten-free cornbread muffins recipe you've been waiting for! They combine simple ingredients & a few easy techniques to create soft, fluffy muffins every time.
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Servings: 12 -14 muffins
Calories: 213kcal
Ingredients
- 1 ½ cups gluten-free measure-for-measure flour* (180 grams)
- ½ cup gluten-free cornmeal* (76 grams)
- ⅔ cup granulated sugar* (133 grams)
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup milk 236 ml, room temperature
- ½ cup butter, melted (113 grams/1 stick)
- 2 large eggs room temperature
Instructions
- Preheat & Prep. To start, preheat oven temperature to 425 degrees F. Line a 12-cup muffin pan (ideally light metal!) with parchment paper liners.
- Combine Dry Ingredients. In a large bowl, combine gluten-free flour, cornmeal, sugar, baking powder, and salt. Whisk to combine well.
- Add Wet Ingredients. Then, add in milk, melted butter, and eggs and mix until well blended and no dry spots remain.
- Let Batter Rest. For the best rise, let the batter rest 45-60 minutes before baking. (If you don't have time, you can bake the muffins right away, they just won't be as tall.)
- Scoop Batter. Use a 1/4 cup scoop to measure the batter into the prepared muffin pan. The muffin cups will be quite full! If you want super-tall muffins, you can divide all the batter between the 12 cups. Or, you can use a heaping 1/4 cup scoop of batter in each and end up with 13-14 muffins total. (You'll need to bake the extra 1-2 muffins in a second batch.)
- Bake Muffins. Then, bake muffins at 425 degrees F. for 5 minutes. Then, reduce the temperature to 350 degrees F. and continue baking another 12-14 minutes, or until done. A toothpick inserted in the center should come out clean with just a few moist crumbs, and the muffins will be starting to turn golden brown.
- Cool. Allow muffins to cool 2-3 minutes in the muffin pan before transferring to a wire rack.
- Serve & Store. Enjoy muffins warm with butter, honey, and more! Store leftover corn muffins in an airtight container at room temperature 1-2 days, or freeze up to 2 months.
Notes
Ingredient Notes:
- Flour. We highly recommend King Arthur Measure-For-Measure gluten-free flour, but if you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum! Almond flour, oat flour, coconut flour, etc. will NOT work in this recipe.
- Cornmeal. Be sure your cornmeal is labeled gluten-free to avoid cross contamination. We like Herbaila (from Amazin), or Bob's Red Mill gluten-free cornmeal.
- Sugar. If needed, you can reduce the sugar to 1/2 cup, but reducing it further than that will mean your muffins are less moist. Sugar acts like a wet ingredient and adds moisture here, so reducing it by a lot will change the structure of your muffins unless you add additional liquid or fat.
- Milk. You can use regular milk or dairy-free milk (like almond milk or cashew milk) here.
Tips For Tall Muffins:
- Let Batter Rest. This gives the flour and cornmeal time to hydrate (which gives the muffins a more tender texture), and allows the baking powder a chance to work longer (which gives you a higher rise!)
- Switching Up The Temperature. Baking 5 minutes at 425, then reducing the temperature to 350 for another 12-14 minutes helps encourage the muffins to rise tall and fast. It makes a big difference!
Video
Serving: 1Muffin | Calories: 213kcal | Carbohydrates: 31.5g | Protein: 3.1g | Fat: 8.8g | Saturated Fat: 5.1g | Cholesterol: 51.7mg | Sodium: 84.8mg | Potassium: 190.5mg | Fiber: 1.7g | Sugar: 12.2g | Calcium: 120.8mg
Find the recipe:
sweetsandthankyou.com/gluten-free-corn-muffins/