This post may contain affiliate links. Read my disclosure policy.
Buttery and tender Gluten Free Cornbread Muffins are the perfect addition to any meal. But these have an extra level of earthy flavor with a hint of sage that pairs well with the corn. Enjoy one for breakfast or with a bowl of your favorite soup or chili.
Gluten Free Cornbread Muffins
Corn muffins were always my favorite as a kid. There is just something about the texture. It’s soft, but with a little bit of a grainy consistency from the cornmeal. They are butter and slightly sweet. And there was nothing better than warming one up for breakfast and letting a pat of butter melt all over it.
These gluten free cornbread muffins do not disappoint even this muffin lover. Using a 1-to-1 gluten free baking flour blend plus some Greek yogurt or sour cream makes them nice and tender, and still moist. And just a little honey gives them the perfect amount of sweetness.
Then, for a little surprise, try adding in some fresh sage. It’s totally optional but gives it an unexpected but amazing taste. Butter, sage, and corn are truly an amazing flavor trio!
- Gluten free flour: You’ll want a 1-to-1 gluten free baking flour blend with xanthan gum, such as Pillsbury, Bob’s Red Mill, or Cup4Cup.
- Cornmeal: Medium or coarse grind will work, just be sure it is marked as gluten free. Some are processed in faciulities where there could be a risk of cross contamination.
- Baking powder
- Baking soda
- Butter: Softened to room temperature. Salted or unsalted are fine, and this was originally made with an olive oil and butter blend, if you prefer that.
- Honey: For a slightly different flavor, you can also try maple syrup.
- Plain Greek yogurt or sour cream: Either will work to help make the muffins nice and tender.
- Fresh sage: Optional, but adds a nice flavor variation.
How to Make Gluten Free Cornbread Muffins
It’s really so simple. Just grab a couple of bowls, a 12-cup muffin pan, and a hand mixer, and let’s get baking. Start by preheating the oven to 425°F. Line the muffin tin with paper liners or spray with nonstick cooking spray.
Combine the dry ingredients: Either use a sifter or sieve to sift the gluten free flour, cornmeal, baking powder, salt, and baking soda together into a large bowl or combine it all in a bowl and whisk until combined.
Combine the wet ingredients: Use a hand mixer to blend the butter and honey together in a medium bowl. Beat in the eggs one at a time, then blend in the Greek yogurt or sour cream, milk, and sage, if using.
Combine the wet and dry: Add the wet ingredients to the dry ingredients, and fold together until just combined. Divide the batter evenly between the prepared muffin cups.
Bake the corn muffins: Bake for 12-15 minutes or until golden brown. Let cool in the pan for 10 minutes before transferring to a rack to cool completely. Or enjoy warm with butter.
Tips for Success
Use the right flour: Be sure to use a 1:1 baking blend with xanthan gum to get the right texture.
Do not overmix: Once you add the dry ingredients to the wet, gently fold them together until just combined.
Make cornbread: While I do love my favorite Gluten Free Cornbread, you also bake this batter in a 9-inch square pan for 15-20 minutes.
Jazz up your butter: Of course, these are delicious slathered with butter, but they are especially tasty with Cranberry Orange Butter.
Add a pop of goodness: Stir in some kernels you’ve cut off of a couple of ears of Air Fryer Corn on the Cob before pouring into the pan.
Storing Gluten Free Corn Muffins
Once they are cooled, you can store the cornbread muffins in an airtight container or plastic zip top storage bag for a couple of days, or in the refrigerator for up to a week.
If wrapped well, they can also be frozen for up to two months. Thaw overnight in the fridge or right on the counter and enjoy within a couple of days.
What to Serve with Gluten Free Cornbread Muffins
- Breakfast: Grab a muffin along with a Creamsicle Orange Smoothie to start the day.
- Brunch: Fill a basket to serve with Hawaiian Scrambled Eggs.
- Weeknight Dinner: The bit of sage tastes so nice with this savory Butternut Squash Soup.
- Weekend Favorite: Dunk some cornbread into some Slow Cooker Turkey Chili.
- Holiday Meal: Serve it with your Maple Glazed Air Fryer Ham.
Gluten Free Cornbread Muffins
- 1 cup 1-to-1 gluten free baking flour blend, such as Pillsbury, Bob's Red Mill, or Cup4Cup
- 2/3 cup yellow cornmeal
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup butter (salted or unsalted), softened
- 3 Tablespoons honey
- 2 large eggs
- 1/2 cup Greek yogurt or sour cream
- 1/2 cup milk
- 1 Tablespoon chopped fresh sage
- Preheat oven to 425°F. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray.
- Sift or whisk the gluten free flour, cornmeal, baking powder, salt, and baking soda together in a large bowl, and set aside.
- Combine butter and honey in a medium bowl, and beat with a hand mixer at medium speed until creamy.
- Add the eggs one at a time, beating well after each addition.
- Blend in the Greek yogurt or sour cream, milk, and sage.
- Add the wet ingredients to the dry ingredients, and fold together until just combined. Spoon batter into the prepared pan, dividing evenly between the cups.
- Bake for 12-15 minutes or until golden brown. Let cool in the pan for 5-10 minutes. Serve warm or transfer to a rack to cool completely.
More gluten free muffin recipes
I just love muffins! Especially these…