Gluten Free Cornbread Muffins

Why You’ll Love Gluten Free Cornbread Muffins

Corn muffins were always my favorite as a kid, so that’s why I had to make a gluten free version. There is just something about the texture. It’s soft, but with a little bit of a grainy consistency from the cornmeal. They are buttery and slightly sweet. And there is nothing better than warming one up for breakfast and letting a pat of butter melt all over it.

Yes, these gluten free cornbread muffins do not disappoint even this muffin lover, and the rest of my gluten-eating family devours them too. Here’s why you’ll be baking a batch this weekend…

• Gluten free made easy. 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.
• A hint of sweetness. A little honey gives them the perfect amount of sweetness.
• Balanced with savory flavor. Then, for a little surprise, try adding in some fresh sage. It’s completely optional but gives it an unexpected but amazing taste. Butter, sage, and corn are truly an amazing flavor trio!

Recipe Ingredients

Here’s a quick overview of what you’ll need to make these gluten-free corn muffins. You’ll fins it’s mostly pantry staples, so you can get started right away. The full amounts and directions are in the recipe card further down in the post.

• Gluten free baking flour: You’ll want to use one of the 1-to-1 gluten free flour blends 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 facilities where there could be a risk of cross-contamination.
• Baking powder
• Salt
• 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 Salted or unsalted are fine, and this was originally made with an olive oil and butter blend, if you prefer that.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.
• Eggs
• Plain Greek yogurt or sour cream: Either will work to help make the muffins nice and tender.
• Milk
• 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. Now let’s take a look at an overview with photos, then you can scroll down to the recipe card for the detailed instructions.

• 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 and Variations

• Use the right flour: Be sure to use a 1:1 gluten free flour 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 or honey butter.
• Swap the herbs: Try some thyme or rosemary, add a little pepper, or skip the seasonings altogether.
• Add a pop of goodness: Stir in some corn kernels you’ve cut off of a couple of ears of Air Fryer Corn on the Cob before pouring into the pan.