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Gluten-free corn muffins on white plate.

Gluten-Free Corn Muffins

Gluten-Free Corn Muffins. These bakery-style corn muffins are sweet and tender. A combination of corn flour and cornmeal adds the perfect amount of flavor and crunch to these easy-to-make muffins. 

Servings 12 muffins


  • nonstick cooking spray or paper muffin liners
  • 1 cup gluten-free all-purpose flour (Bob's Red Mill 1:1 Gluten-Free Baking Flour) (5 ounces; 140 grams)
  • 3/4 cup gluten-free corn flour, see note (3 1/4 ounces; 90 grams)
  • 2/3 cup granulated sugar (5 ounces; 140 grams)
  • 1/3 cup medium ground cornmeal (2 ounces; 56 grams)
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2/3 cup water (5 1/3 ounces; 150 grams)
  • 1/2 cup vegetable oil (3 1/2 ounces; 100 grams)
  • 2 large eggs, whisked (about 4 ounces; 113 grams)


  1. Preheat oven to 350 degrees F. 

    Grease 12 standard muffin cups with nonstick cooking spray or line with paper liners. 

  2. Whisk together flour, corn flour, sugar, cornmeal, baking powder, and salt. Add water, oil, and eggs. Whisk until smooth. 

  3. Fill muffin cups about 2/3 full. Bake until muffins are golden brown and a cake tester inserted into the center comes out clean, about 18 minutes. 

  4. Allow muffins to cool in the pan for 5 minutes. Then transfer 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

Recipe Notes: Corn Flour

Corn flour is a very finely ground cornmeal. It's an essential ingredients in these gluten-free corn muffins. I recommend Bob's Red Mill. Be sure any brand you use is labeled gluten-free.