Gluten free corn muffins are light and fluffy, made with cornmeal, brown sugar, and butter, and ready in only 20 minutes!


gluten free corn muffins


I have a small confession to make… I’m not really good at making muffins. Well, that’s not really true. What I’m not good at is making pretty muffins. I mean, there’s a lot that goes into that perfectly-poofed muffin top that all of us muffin enthusiasts truly desire.

Despite their visual appearance, however, the muffins I make always (usually) taste amazing.

So, I’ve decided to share with you today, dear readers, my go-to corn muffins recipe, along with some tips I learned along the way. These are also gluten free, but have been taste tested by my non-gluten free friends and have passed with flying colors!

  • First, get all of your ingredients to room temperature before mixing everything together, which will help your muffins get big and beautiful.
  • A lot of muffin recipes call for a lower cooking temperature, but cooking muffins at a hotter temperature will help them poof up more, achieving that glorious muffin top. That’s why I’m cooking these at 400°F.
  • It’s a good idea to crack the eggs into their own bowl first, to make sure there’s no renegade egg shells or bad eggs mixing with other ingredients.
  • Fill the muffin tins up as much as you can. I sometimes make extra to get it up to the very top of the muffin tin. This helps make the top even bigger, with results varying depending on the recipe.




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  • [eafl id=”12839″ name=”Wilton Large Muffin Tin” text=”Large Muffin Tin”]
  • [eafl id=”12838″ name=”Bob’s 1-to-1 AP Flour” text=”Gluten Free 1-to-1 All-Purpose Flour”]

Gluten Free Corn Muffins

Gluten free corn muffins are light and fluffy, made with cornmeal, brown sugar, and butter, and ready in only 20 minutes!
5 from 1 vote
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Course: Breakfast
Cuisine: American
Author: Jacqui
Yield: 8 large muffins


  • 1 1/3 cup gluten free 1-to-1 all-purpose flour
  • 3/4 cup cornmeal
  • 3/4 cup light brown sugar
  • 1/2 cup unsalted butter, melted
  • 1 1/3 cup half and half
  • 2 large eggs
  • 1 1/2 tbsp baking powder, double acting


  • muffin tin


  • Preheat oven to 400°F. Grease a large muffin tin and set aside.
  • Whisk together dry ingredients (flour, corn meal, baking powder, brown sugar) until they're evenly dispersed. Add eggs, half and half, and butter. Mix until everything is well combined.
  • Pour batter into muffin tin evenly and bake for 15-20 minutes, or until muffins are golden brown and a toothpick comes out clean.


*This timing is for a big 8-muffin tin, smaller 12-muffin batches will require less time, about 10-15 minutes.    


Calories: 379kcal (19%)Carbohydrates: 49g (16%)Protein: 7g (14%)Fat: 19g (29%)Saturated Fat: 11g (69%)Cholesterol: 98mg (33%)Sodium: 47mg (2%)Potassium: 375mg (11%)Fiber: 3g (13%)Sugar: 21g (23%)Vitamin A: 574IU (11%)Vitamin C: 1mg (1%)Calcium: 182mg (18%)Iron: 2mg (11%)
Did you make this recipe?Share it on Instagram @Jacqui_DishingDelish and tag #dishingdelish!


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