Gluten Free Cornbread Muffins are the perfect solution for anyone following a gluten-free diet who craves a taste of classic Southern comfort food. These muffins are bursting with sweet corn flavor and have a delightful crumb that's both moist and tender.
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Why This Recipe Works
These gluten free cornbread muffins are a winner for several reasons. They're made with a gluten-free flour blend, ensuring they're suitable for those with celiac disease or a gluten intolerance. The buttermilk adds a touch of tang and helps create a moist and tender crumb.
The recipe is easy enough for a beginner baker as well, making it perfect for anyone to make.
- Gluten-Free: Perfect for those following a gluten-free diet.
- Moist and Tender: The buttermilk and butter create a delightful texture.
- Easy to Make: This recipe comes together quickly with minimal ingredients.
Ingredients You'll Need
This gluten free cornbread muffin recipe uses a combination of pantry staples along with a gluten-free flour blend to create a delicious and accessible treat that everyone in your family will enjoy!
- Gluten-Free Flour Blend: A blend specifically formulated for baking ensures a successful outcome. Choose a blend that contains xanthan gum for best results.
- Medium-Grind Cornmeal: Adds a coarse texture and distinct cornbread flavor.
- Granulated Sugar: Sweetens the muffins and helps create a slightly crisp top.
- Baking Powder: Leavens the muffins, resulting in a light and fluffy crumb.
- Salt: Enhances the overall flavor of the muffins.
- Buttermilk: Adds moisture, tenderness, and a slight tang to the muffins.
- Melted Butter: Contributes richness and flavor to the muffins.
- Eggs: Binds the ingredients together and adds richness.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Gluten Free Cornbread Muffins
These Gluten-Free Cornbread Muffins are incredibly easy to whip up! Just combine a gluten-free flour blend, cornmeal, and other dry ingredients in one bowl. In another bowl, whisk together buttermilk, melted butter, and an egg.
Once you gently combine the wet and dry ingredients, taking care not to overmix, the batter is ready to be spooned into a greased muffin tin.
A quick bake results in moist and flavorful cornbread muffins that are perfect for any occasion.
Prepare The Cornbread Batter
- Preheat oven to 350 degrees F. Line a 12 cup muffin pan with paper liners or grease the pan well if you don't want to use liners.
- Combine the cornmeal, gluten free flour, salt, baking powder, and baking soda in a bowl.
- In a separate bowl, combine the buttermilk, honey, melted butter, and eggs. Whisk until well combined.
- Fold the dry ingredients into the buttermilk mixture until thoroughly combined. For the most tender muffin texture, don't over-mix.
Fill The Muffin Pan
- Scoop the batter into the muffin pan. Fill the muffin cups ¾ full.
PRO TIP: If you use a silicone muffin pan, you won't have to use cupcake liner papers! Or use the individual silicone muffin liner.
Bake Muffins Until Golden Brown
- Bake 18-20 minutes or until light golden brown and a toothpick inserted in the center of a muffin comes out clean.
- Transfer to wire rack and let the cornbread muffins cool. Serve and enjoy!
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Milk: If you don't have buttermilk, you can substitute regular milk with 1 tablespoon of vinegar or lemon juice added. Let it sit for 5 minutes before using.
- Honey: Substitute honey for granulated sugar for a touch of added sweetness and a deeper flavor.
- Cheese: Stir in ยฝ cup of your favorite cheese while mixing the batter!
Tips for Success
Here are a few tips for making this gluten free cornbread muffin recipe:
- Don't Overmix: Overmixing the batter can result in tough muffins. Mix the batter until just combined, then stop.
- Use Room Temperature Ingredients: Ensure your buttermilk, butter, and eggs are at room temperature for even mixing.
- Fill the Muffin Cups: Fill the muffin cups almost all the way to the top for a full and satisfying muffin.
Serving Suggestions
Enjoy your Gluten Free Cornbread Muffins warm or at room temperature for a delicious breakfast, alongside soups and stews, or as an afternoon snack. For a sweet twist, try drizzling them with honey or maple syrup.
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Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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Storage and Reheating
- Gluten Free Cornbread Muffins can be stored at room temperature in an airtight container for up to 2 days.
- They can also be frozen for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
There are many great gluten-free flour blends available on the market. A popular choice is a blend that is formulated specifically is King Arthur's Measure For Measure, but there are other brands just as great also.
Yes, you can substitute regular milk for buttermilk in this recipe. However, buttermilk adds a slight tang and extra moisture that complements the cornbread flavor. To mimic some of the effects of buttermilk, you can add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let the mixture sit for 5 minutes before using it in the recipe.
The best way to tell if your muffins are done is to insert a toothpick into the center of one. If the toothpick comes out clean, the muffins are finished baking. You can also gently press the top of a muffin - if it springs back, they are done!
These muffins are delicious on their own, but you can easily jazz them up with some additional ingredients. Try stirring in ยฝ cup of chopped fresh herbs like chives or cilantro, ยฝ cup of frozen corn kernels, or ยผ cup of shredded cheese for a cheesy cornbread variation.
More Bread Ideas
Gluten Free Cornbread Muffins
Equipment
Ingredients
- 1¼ cups Gluten Free Flour King Aurthur 1:1
- ¾ cups fine yellow cornmeal
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup buttermilk (or substitute, see notes)
- 2 tablespoon honey
- ½ cup butter melted
- 2 large eggs
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin pan with paper liners or grease the pan well if you don't want to use liners.
- Combine the cornmeal, gluten free flour, salt, baking powder, and baking soda in a bowl.¾ cups fine yellow cornmeal, 1¼ cups Gluten Free Flour, 1 teaspoon salt, 1 teaspoon baking powder, ½ teaspoon baking soda
- In a separate bowl, combine the buttermilk, honey, melted butter, and eggs. Whisk until well combined.¾ cup buttermilk, ½ cup butter, 2 large eggs
- Fold the dry ingredients into the buttermilk mixture until thoroughly combined. For the most tender muffin texture, don't over-mix.
- Scoop the batter into the muffin pan. Fill the muffin cups ยพ full.
- Bake 18-20 minutes or until light golden brown and a toothpick inserted in the center of a muffin comes out clean.
- Transfer to wire rack and let the cornbread muffins cool.
Notes
- Be sure to use fine to medium ground cornmeal. Coarse cornmeal will not provide the right texture and the corn muffins will fall apart easily.
- No buttermilk on hand? No problem! For every cup of regular milk add one tablespoon of lemon juice (fresh or bottled) or 1 tablespoon of vinegar. Stir well and let sit for 5 minutes to 'culture'.
- Use a silicone muffin pan, OR instead of paper muffin pan liners, use the silicone ones! Clean up is a breeze!
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