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Gluten-free corn muffins cooling on a rack.

Gluten-Free Corn Muffins

These gluten-free corn muffins are cakey and sweet, just like the ones sold at a bakery. To make the recipe, simply mix all the ingredients together in one bowl. Spoon the batter into a muffin pan and bake.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 188 kcal

Ingredients

  • nonstick cooking spray or paper muffin liners
  • 1 cup gluten-free all-purpose flour, see note 1 (5 ounces; 140 grams)
  • 1 cup gluten-free cornmeal, see note 2 (5 ¼ ounces; 148 grams)
  • ⅔ cup granulated sugar (5 ounces; 140 grams)
  • 1 ¼ teaspoons baking powder
  • ¾ teaspoon salt
  • ⅔ cup milk, see note 3 for a dairy-free variation (5 ⅓ ounces; 150 grams)
  • ½ cup vegetable oil or melted and slightly cooled butter (4 ounces; 113 grams)
  • 2 large eggs, whisked (about 4 ounces; 113 grams)

Instructions

  1. Preheat oven to 350℉. Grease a 12-cup muffin pan with nonstick cooking spray or line with paper liners. 

  2. Whisk together gluten-free flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add milk, oil, and eggs. Whisk until batter is smooth. 

  3. Fill prepared muffin cups about ⅔ full. Bake until muffins are golden brown and a cake tester inserted into the center comes out clean, about 20 minutes. 

  4. Allow muffins to cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely. Store, wrapped, on the counter for up to three days or freeze, up to three months. 

Recipe Notes

Note 1: Gluten-Free Flour. The recipe was tested with Bob's Red Mill 1:1 Gluten-Free Baking Flour. For the best results, use a gluten-free flour blend that contains xanthan or guar gum. If your blend doesn't, whisk ½ teaspoon into the recipe along with the other dry ingredients. 

Note 2: Gluten-Free Cornmeal. If you prefer a soft, cake-like muffin, use finely ground cornmeal. For a muffin with a little crunch, use medium-ground cornmeal. I’d avoid coarsely ground or polenta-style cornmeal. It’s very coarse and will make the muffins unpleasantly crumbly.

Note 3: Dry-Free Variation. Replace the milk with your favorite dairy-free milk.

Variations

  • Blueberry Corn Muffins. Stir in 1 cup fresh or frozen blueberries
    1 cup frozen corn kernels.
  • Extra Corny Muffins. Add 1 (8.25) can creamed corn. Be sure to use the eight-ounce can. The 15-ounce size can make the muffins too moist and almost gummy.
  • Cranberry or Cherry Corn Muffins. Add 1 cup dried cranberries or dried cherries suggested.
  • Bacon Corn Muffins. Add ½ cup cooked and crumbled bacon.