Gluten Free Corn Muffins

Nothing beats some freshly baked Gluten Free Corn Muffins on a chilly winter day served alongside a steaming hot bowl of chili or soup or as a side dish for the Holidays. This one-bowl recipe comes together in no time and makes 10-12 scrumptious gluten-free muffins. They have the perfect crumb and are just slightly sweetened and are the perfect snack. Add some fresh corn kernels, shredded cheese, or some finely diced jalapenos to change things up a bit.

Make sure to also check out my Gluten Free Blueberry Corn Cake and my Gluten Free Sweet Corn Bread Recipe. Both are staples at my house and made on repeat. Especially since they are budget-friendly and made with simple ingredients.

Recipe Ingredient Notes

Gluten Free Flour: I have tested this recipe for Gluten Free Cornbread Muffins with my own gluten-free flour blend and King Arthur Measure for Measure. Both flour blends produced a moist, tender crumb and exceptional flavor. I am not saying other brands will not work in this recipe. I just have not tested them in this application. Flour blends used to develop this great recipe do contain xanthan gum.

Fine Yellow Corn Meal: For best results, use fine-ground yellow cornmeal. Corn Meal is a fine ground meal (coarse flour) ground from dried corn. It gives gluten-free cornbread a wonderful texture and flavor. This is not the same as cornstarch or cornflour. If you use coarse-ground cornmeal, please be aware that your gluten-free corn muffins will have a bit of a crunch to them.

Honey: You can either use honey or use equal amounts of maple syrup. Honey and Corn Bread Muffins are a match in heaven.

Buttermilk: I have tested this recipe for Cornbread Muffins with buttermilk and “homemade buttermilk” (which is basically milk with apple cider vinegar or lemon juice). If you do not have access to buttermilk, plain kefir is a great substitute.

Corn Kernels: Whole Cornkernels are an optional addition to this recipe. You can either use canned or frozen kernels. Just make sure to rinse thoroughly. Creamed corn will not work.

What pan should I use to make Cornbread?

This gluten free cornbread muffin recipe can be baked in a standard cupcake pan but also works wonderfully in an 8x8 (or 9x9) square pan.

If you use a muffin pan, make sure to spray the tin with non-stick spray or line the cavities with muffin liners.

Should you decide to use an 8x8 pan instead, line the pan with parchment paper making sure to leave some overhang to remove the fully baked bread from the tin without any issues. Bake them at 375F for 25-28 minutes until a toothpick insert in the center comes out clean.

How to make Gluten Free Cornbread from Scratch

Cornbread is one of those very easy-to-make one-bowl recipes. All you need is a large mixing bowl, a whisk, and a spatula. No need to use an electric hand mixer or stand mixer.

Step 1: In a microwave-safe bowl or a small saucepan over a low flame carefully melt the butter. Transfer the butter to a large bowl and allow it to cool for a few minutes.

Step 2: While the butter is cooling, combine the gluten-free flour, fine cornmeal, baking powder, baking soda, and kosher salt in a small bowl. Whisk to combine and set aside.

Step 3: Add the brown sugar and honey to the melted butter and whisk together. If you don't have brown sugar, white sugar works just as well.

Step 4: Whisk in the room-temperature egg and egg yolks. Add the buttermilk and whisk until smooth.

Step 5: Add the dry ingredients to the wet ingredients and stir until just blended. The gluten-free cornbread muffin batter will be thick and you may have to switch to a spatula to combine the ingredients.

Step 6: If using add-ins such as corn kernels add them to the batter and stir until fully mixed in.

Step 7: Preheat the oven to 375F and generously spray a regular-sized muffin pan (also known as a cupcake pan) with nonstick spray. If you prefer using paper liners, you do not need to spray the muffin tin with cooking spray.

Step 8: Equally divide the gluten-free corn muffin batter. You can fill the cavities up to the rim with batter. I like to use a large cookie scoop for this but two large spoons work perfectly here. Top the muffins with some additional corn kernels if you like

Step 9: Place the gluten-free corn muffins in the fridge while your oven preheats to 375F. Allowing the batter to rest, even if it's just 15-30 minutes will help hydrate the corn flour which builds a better crumb. Also - cold muffin batter will rise higher!

Step 10: Bake the corn muffins at 375F for 5 minutes, reduce the temperature to 350F and continue to bake for an additional 15 minutes until they are golden brown. I always check the doneness after a total of 18 minutes. The muffins are done when a toothpick inserted in the center comes out clean. Make sure not to overbake them. That will cause them to dry out. And no one likes dry cornbread.

Step 11: Once the gluten free cornbread muffins are baked, remove them from the oven and allow them to cool in the muffin pan for a few minutes.

Step 12: Carefully remove each muffin and place them on a cooling rack to cool completely. 

Storage & Freezing

Gluten Free Corn Muffins are the best when enjoyed still warm from the oven. Store any leftover muffins you may have in an airtight container for 2-3 days. Reheat them in the microwave at 50% for 30 seconds.

To freeze baked gluten-free corn muffins, cool the baked muffins completely. Then place them on a sheet tray in the freezer. Once fully frozen transfer them to an airtight container or freezer bag and freeze them for up to 3 months. Thaw at room temperature or nuke in the microwave until fully thawed.

Flavor Variations of Easy Gluten Free Cornbread Muffins

This gluten free corn muffin recipe is the perfect "base recipe" you can spice up any way you like.

Fresh Corn: Add up to 150 grams of fresh corn kernels to the batter before baking. Sprinkle them with more kernels before baking.

Cheese: If you are looking for something even more savory, reduce the sugar to 50 grams and add some shredded cheese or crumbled-up queso fresco to the batter.

Jalapenos: Like things spicy? Add some finely diced jalapenos. (Be careful - sometimes a little goes a long way!)

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.