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Enjoy these Southern-style Gluten Free Corn Muffins with a big bowl of chili or for the holidays! They’re soft, moist, and tender, and easy to make from scratch with only 10 ingredients.
I love whipping up a batch of Gluten-Free Corn Muffins whenever I need a quick and easy side dish for my holiday dinner or backyard barbecue. Not only are they adorable and buttery, but they’re also a breeze to make with only 10 ingredients! No mixer, fancy ingredients, or complicated techniques are required.
Each one of these Southern-style corn muffins has a golden-brown crust, a melt-in-your-mouth crumb, and the perfect balance of sweet and savory corn flavors (just like classic cornbread). There are no dry, crumbly gluten-free muffins here—just warm, fluffy goodness with every bite.
Recipe features
- A gluten-free alternative to classic corn muffins! But just as moist, soft, and fluffy as the traditional version.
- Easy to make with only 10 ingredients and bake up in no time.
- A perfect pairing for chili, pulled pork, and Thanksgiving dinner.
- Customize them with your favorite mix-ins like cheese, jalapeños, or herbs!
Ingredients
Cornmeal – Use finely ground cornmeal for softer, more tender muffins or medium-grind cornmeal if you want more texture. Avoid coarse cornmeal, as it may make the muffins taste gritty.
Gluten-free all-purpose flour – No substitutions, please! I haven’t tested this with another type of flour, such as almond flour or coconut flour.
Baking powder and baking soda – These two leavening agents work together to make the muffins tall and fluffy.
Yogurt – I like using plain Greek yogurt in the muffin batter for structure, extra moisture, and a subtle tangy flavor, but you can use regular yogurt instead if that’s what you have on hand.
Oil and butter – A good amount of melted butter and avocado oil in the batter gives these muffins a moist and tender crumb.
Instructions
Step 1: Make the batter. Whisk the dry ingredients together in a medium bowl. In a separate large bowl, whisk the wet ingredients together. Combine the dry and wet ingredients, mixing just until they come together.
Step 2: Bake. Pour the batter into a greased or lined muffin tin and bake until a toothpick inserted into the center comes out clean.
Step 3: Cool and enjoy. Let the corn muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Tips and FAQs
- For the best results, measure the ingredients with a kitchen scale. If you don’t have one, spoon the flour and cornmeal into the measuring cup and scrape the excess off the top with the back of a knife.
- Stir the wet and dry ingredients together until you no longer see streaks of dry flour. If you overwork the batter, your muffins will be gummy and dense.
- To prevent the muffins from becoming soggy, let them cool in the tin for a few minutes before transferring them to a wire rack.
- Use add-ins to give the muffins a boost of flavor. Once the dry and wet ingredients are combined, fold up to ⅓ cup of corn kernels, shredded cheddar cheese, diced jalapeños, chives, green onions, crispy crumbled bacon, or fresh herbs into the batter, then bake and enjoy!
Tip
You must let the melted butter cool to room temperature before adding it to the wet ingredients or else it will cook the eggs.
Serving suggestions
Wondering what goes with corn muffins? That’s easy! They’re a must-serve with any comforting dinner. They even pair well with all of your Thanksgiving favorites, like roast turkey, honey-glazed ham, creamy mashed potatoes, green bean casserole, cranberry sauce, and more.
For everyday meals, these corn muffins are perfect with chili, whether it’s classic beef chili, farro chili, green chicken chili, or vegan pumpkin chili. They’re also fantastic with BBQ dishes like pulled pork or grilled chicken thighs and Southern favorites like braised greens and baked beans.
Can they be made dairy-free?
To make dairy-free corn muffins, subste the Greek yogurt with plain dairy-free yogurt, use plant-based milk like almond or oat milk, and replace the butter with coconut oil or dairy-free butter.
Can I make mini corn muffins with this recipe?
Yes! Divide the batter into a mini muffin tin and reduce the baking time to 12 to 15 minutes. Check for doneness with a toothpick as you would with regular-sized muffins.
Storage
Room temperature: Transfer the gluten-free corn muffins to an airtight container and store them at room temperature for 2 days.
Refrigerator: They also keep for up to 1 week in the refrigerator.
Freezer: Flash-freeze the muffins in a single layer on a baking sheet until they’re frozen solid. Transfer them to a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or warm them in the microwave before serving.
More gluten free baked goods
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Gluten Free Corn Muffins
Enjoy these Southern-style Gluten Free Corn Muffins with a big bowl of chili or for the holidays! They’re soft, moist, and tender, and easy to make from scratch with only 10 ingredients.
Servings:
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Instructions
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Preheat the oven to 350° F and grease a muffin tin or line with muffin liners.
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Melt the butter in the microwave, then set it aside and allow it to cool to room temperature.
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In a medium bowl, stir the cornmeal, flour, baking powder, baking soda, and salt together.
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In a large bowl, whisk the eggs, yogurt, milk, and oil together; then, add in the cooled butter.
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Pour the dry ingredients into the wet and combine with a rubber spatula, only mixing until the flour just disappears (NOTE: If you over-mix, the muffins will be dense).
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Divide the batter amongst the muffin tin and bake the muffins in the oven for 22-25 minutes, or until a toothpick comes out clean. Leave the muffins in the tin for a few minutes, then transfer to a wire rack. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 176kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 192mg | Potassium: 83mg | Fiber: 3g | Sugar: 1g | Vitamin A: 166IU | Calcium: 62mg | Iron: 1mg
