Gluten Free Cornbread Muffins
Buttery and tender Gluten Free Cornbread Muffins are a savory addition to any meal. The hint of sage pairs well with the natural sweetness of the corn. It’s a simple but classic cornmeal muffin that is easily made gluten free. You can have one for breakfast, or serve them with soup or chili, or alongside a holiday roast.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
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.
But there is something just a little different about these gluten free cornbread muffins. I add a bit of sage for a hint of savory, slightly herby flavor. It’s a straightforward recipe that does not disappoint even this muffin lover, and the rest of my gluten-eating family devours them too.
Why You’ll Love Gluten Free Cornbread Muffins
Here’s why you’ll be baking a batch this weekend…
- Balanced with savory flavor. For a little surprise, this recipe includes fresh sage. Sage and butter are a natural pair, and the sweet corn ties them together.
- A hint of sweetness. Besides the corn, honey keeps them slightly sweet, so they still taste like a corn muffin with a twist.
- 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.
Recipe Ingredients and Notes
Here’s a quick overview of what you’ll need to make these gluten free cornbread muffins. You’ll find 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, which I used for these photos, or Bob’s Red Mill, which I’ve tested, and Cup4Cup and King Arthur Flour, which I haven’t tried, but would expect to work.
- Cornmeal: Medium or coarse grind are both fine options for this recipe. Just be sure to use a brand that is marked as gluten free. Some are processed in facilities where there could be a risk of cross-contamination.
- Baking powder and baking soda: Again, check your labels for gluten free brands.
- Salt
- Butter: Softened to room temperature. Salted or unsalted are fine, and this was originally made with an equal amount of an olive oil and butter blend from Land O’Lake, if you prefer that.
- Honey: For a slightly different flavor, you can also try maple syrup.
- Eggs
- Plain Greek yogurt or sour cream: Either works here to help make the muffins nice and tender.
- Milk
- Fresh sage: I love the flavor variation sage provides, but you can choose to leave it out.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Muffin pan – USA Pans is a trusted brand for all kinds of baking pans, and this muffin pan is no different. These photos show a decorative ceramic pan, but most often for baking, I’m using these basic metal ones.
- Mixing bowls – these stacking bowls are heavy-duty, store easily, and have three sizes for your different baking needs, including here, where you’ll need two.
- Hand mixer – nothing fancy needed. I use this basic mixer from Hamilton Beach all the time in my kitchen.
How to Make Gluten Free Cornbread Muffins
- Preparations: 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 muffins: Bake for 12-15 minutes or until golden brown. Let cool in the pan for 5-10 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. The photos here were made with Pillsbury, but Bob’s Red Mill and Cup4Cup are also good options here.
- Do not overmix: Once you add the wet ingredients to the dry, gently fold them together until just combined.
- Make cornbread: While I do love my favorite Gluten Free Cornbread, you can 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. For even more herby flavor, try the herb butter in my Air Fryer Corn on the Cob recipe.
- Swap the herbs: I haven’t done this, but it would also be good to try a tablespoon of thyme or a teaspoon of rosemary (this has a stronger flavor). If you want to use dried herbs instead of fresh, you’ll only need one-third of the amount (a teaspoon instead of a tablespoon). You can also skip the seasonings altogether.
- Make them extra corny: Stir in some corn kernels you’ve cut off of a couple of ears of roasted corn or thawed frozen corn before pouring into the pan.
Proper Storage
- Countertop – Once they are cooled, you can store the cornbread muffins in an airtight container or plastic zip top storage bag for 2 to 3 days.
- Fridge – If you want them to last a little longer, pop the container of gluten free cornbread muffins in the refrigerator for up to a week. You may want to warm them slightly for a few seconds in the microwave.
- Freezer – 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.
Cornbread Muffin FAQs
What is the best gluten-free flour to use for cornbread?
You’ll need a 1-to-1 gluten free baking blend that contains xanthan gum. This recipe was tested using both Pillsbury and Bob’s Red Mill. Based on my experience, a muffin like this is fairly forgiving and should also work well with Cup4Cup and King Arthur Flour.
Can I leave out the sage?
Yes, the sage can be omitted, and you’ll still have a nice, not too sweet cornbread muffin.
Can I bake this as cornbread?
Yes, pour the batter into a greased 9-inch square pan and bake at 425°F for about 15 to 20 minutes.
How do I store them?
Gluten free cornbread muffins should be kept in an airtight container to prevent them from drying out. They can be kept at room temperature for up to 3 days or refrigerated for up to a week. You can also freeze them for up to 2 months. I recommend bringing them to room temperature or warming them in a microwave before enjoying.
Is cornmeal gluten free?
Cornmeal itself is gluten free. However, I always recommend reading product labels, because cornmeal may be processed or packaged in a facility that also handles wheat. See more in Is Corn Gluten Free?
Why are my gluten free muffins dry or crumbly?
Make sure you lightly spoon your flour into the measuring cup, and use a brand with xanthan gum. Be sure you carefully measure the Greek yogurt or sour cream, and don’t skip or reduce this ingredient or the butter. Don’t overmix the batter or overbake the muffins.
Make it a Meal
Here are a few of my favorite ways to serve gluten free cornbread muffins:
- Soup and Stew. The bit of sage tastes so nice with this savory Butternut Squash Soup or for soaking up the juices in a Crockpot Beef Stew.
- Comfort Food Favorite: Dunk some cornbread into some Slow Cooker Turkey Chili or pair it with Air Fryer BBQ Chicken Legs.
- Holiday Meal: Serve it with a Maple Glazed Air Fryer Ham or a Thanksgiving turkey, like this Slow Cooker Turkey Breast with all the classic Thanksgiving side dishes. You can even use these in Gluten Free Cornbread Stuffing!
- Breakfast and Brunch: Grab a muffin along with a Creamsicle Orange Smoothie to start the day or fill a basket to serve with Hawaiian Scrambled Eggs.
Gluten Free Cornbread Muffins with Sage
Ingredients
- 1 cup 1-to-1 gluten free baking flour , such as Pillsbury or Bob's Red Mill
- 2/3 cup yellow cornmeal
- 1 1/2 teaspoons 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
Instructions
- Preheat oven to 425°F. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray.
- Sift or whisk the 1 cup 1-to-1 gluten free baking flour, 2/3 cup yellow cornmeal, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda together in a large bowl, and set aside.
- Combine 1/4 cup butter (salted or unsalted) and 3 Tablespoons honey in a medium bowl, and beat with a hand mixer at medium speed until creamy.
- Add 2 large eggs, one at a time, beating well after each addition.
- Blend in 1/2 cup Greek yogurt or sour cream, 1/2 cup milk, and 1 Tablespoon chopped fresh 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 at 425°F 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.
Notes
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