Moist and Tender Gluten Free Cornbread Muffins
These gluten free cornbread muffins are the best side for chili or soup. They bake up moist and tender with a golden crust, using a simple blend of gluten-free flour and cornmeal.
No one will guess they’re gluten free. They come together fast and stay soft for days.
What Makes These Muffins So Good
The combination of cornmeal and gluten-free flour gives them a light, tender crumb without the grittiness. A little honey and buttermilk keep them moist and just sweet enough for any meal.
They bake in a standard muffin tin, no fancy pans needed. And the butter and oil combo means the crumb stays soft even the next day.
Ingredients
- 1 cup (120 g) fine yellow cornmeal: use finely ground for the best texture
- 1 cup (140 g) gluten-free all-purpose flour blend: one that contains xanthan gum, like King Arthur Measure for Measure or Bob’s Red Mill 1-to-1
- 1/3 cup (65 g) granulated sugar: adds a touch of sweetness and helps browning
- 1 tbsp baking powder: make sure it’s fresh
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 1 cup (240 ml) buttermilk, cold: or plain kefir; the acid helps with rise
- 2 large eggs, cold
- 1/4 cup (85 g) honey: for moisture and flavor
- 6 tbsp (85 g) unsalted butter, melted and slightly cooled, plus more for greasing the pan
- 2 tbsp vegetable oil: keeps the crumb tender for days
Variations / Substitutions
- Dairy-free: use unsweetened almond milk with 1 tablespoon lemon juice for the buttermilk, and melted coconut oil or vegan butter for the butter. The crumb will be a little less rich but still tender.
- Sweetener swap: replace the honey with the same amount of granulated sugar and add 2 tablespoons extra buttermilk to balance dryness.
- Savory add-ins: fold in 1/2 cup thawed frozen corn kernels or 1 finely diced jalapeño after mixing the batter. For jalapeño, reduce the honey by 1 tablespoon.
- Oil-free: replace the oil with an extra 2 tablespoons melted butter, but the muffins will firm up faster as they cool.
Gluten Free Peanut Butter Bars make a lovely sweet pairing for these muffins.
How to Make Gluten Free Cornbread Muffins
Step 1: Whisk the Dry Ingredients
Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin well with butter or nonstick spray. In a large bowl, whisk together the 1 cup cornmeal, 1 cup gluten-free flour, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt until evenly mixed.
The mixture should look uniform with no streaks of white powder. Gluten-free flour blends can be heavy, so a good whisk here prevents dense spots.
Step 2: Mix the Wet Ingredients
In a medium bowl or a large measuring cup, whisk the 1 cup cold buttermilk, 2 cold eggs, 1/4 cup honey, 6 tablespoons melted butter, and 2 tablespoons oil until smooth. The butter may make the liquid look slightly separated, but that’s okay.
Working with cold liquids helps the melted butter firm up into tiny bits, which creates air pockets in the oven for a taller rise.
Step 3: Fold the Batter Together
Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold everything together just until no floury patches remain. A few small lumps are fine; overmixing will make the muffins tough.
The batter will be thick and slightly bubbly, with a pale yellow color. You’ll see tiny specks of cornmeal throughout; that’s exactly what you want.
Step 4: Portion Into the Muffin Tin
Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. A spring-loaded scoop works well for this. Smooth the tops lightly with the back of a spoon if needed.
The batter won’t spread much on its own, so leveling the tops helps them bake into nice domes. You should have just enough batter for 12 muffins.
Step 5: Bake and Serve Warm
Bake the muffins on the middle rack for 15 to 18 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
Serve them warm, split open with a pat of butter that melts right in. The crust will be crackly and the crumb soft and steamy.
Tips for the Best Gluten Free Muffins
- Rest the batter for 10 minutes: before scooping. Gluten-free flours absorb liquid more slowly, and a short rest helps the muffins rise higher and bake with a finer crumb.
- Weigh your flour if you can.: Cup measurements for gluten-free flour can vary a lot, and too much flour makes dry muffins.
- Check your baking powder.: Old baking powder won’t give you a good rise, and these muffins need a boost to stay fluffy.
- Don’t skip the butter and oil combo.: Butter gives flavor, oil keeps the crumb tender for days.
- For a crispier edge, bake them in a cast-iron muffin pan.
Bake times by muffin size:
| Type | Pan Size | Bake Time |
|---|---|---|
| Mini muffins | 24-cup mini tin | 10–12 mins |
| Standard muffins | 12-cup tin | 15–18 mins |
| Jumbo muffins | 6-cup jumbo tin | 20–22 mins |
Keeping Muffins Fresh
Refrigerate Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The cold helps them stay moist longer.
Reheating Warm refrigerated muffins in a 300°F oven for 5 to 7 minutes, or split and toast them until the cut side is crisp.
What to Serve With Cornbread Muffins
A bowl of hearty chili is the obvious match, the sweet muffins balancing spicy beef and beans. They’re also perfect alongside a creamy tomato soup. For breakfast, split and toast one with butter and a drizzle of extra honey.
Frequently Asked Questions
What gluten-free flour blend works best?
A blend with xanthan gum like King Arthur Measure for Measure or Bob’s Red Mill 1-to-1 yields the softest texture. If your blend doesn’t contain gum, add 1/2 teaspoon xanthan gum per cup of flour.
Can I make these vegan?
I haven’t tested a vegan version, but you can try replacing the eggs with flax eggs and using the dairy-free swaps mentioned above; the muffins will be denser.
Why did my muffins turn out crumbly?
Crumbly muffins often mean the batter was overmixed or the gluten-free flour absorbed too much moisture. Stir just until combined, and weigh the flour if you can.
Can I use coarse cornmeal?
Fine cornmeal gives the most tender crumb. Coarse cornmeal works but makes the muffins gritty; if using it, let the batter rest for 15 minutes before baking.
Gluten Free Cornbread Muffins Recipe
Ingredients
Method
- Heat oven to 400°F (200°C) and grease a 12-cup muffin tin. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk buttermilk, eggs, honey, melted butter, and oil until smooth.
- Pour wet mixture into dry and fold with a spatula just until no dry patches remain. A few lumps are fine.
- Divide batter evenly among the muffin cups, filling each about three-quarters full, and smooth the tops.
- Bake for 15 to 18 minutes, until golden and a toothpick comes out clean. Cool 5 minutes in the pan, then serve warm.
Notes
