Gluten Free Corn Muffins Recipe

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.

Photo by Andrew Davis

 

0 from 0 votes

Print

Gluten Free Corn Muffins

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

These muffins are a delicious addition to your recipe box. I make these for a quick breakfast on the go, or to serve with a pot of chili. Try topping with butter or honey.

Servings: 8 Large Muffins

Calories: 397 kcal

Author: Dishing Delish

Ingredients

• 1 1/3 cup all purpose flour gluten free
• 3/4 cup cornmeal
• 3/4 cup brown sugar
• 1/2 cup unsalted butter melted (1 stick)
• 1 1/3 cup light cream
• 2 large eggs
• 1 1/2 tbsp baking powder

Instructions

1. Preheat oven to 400°F.
2. Mix dry ingredients (flour, corn meal, baking powder, brown sugar) until they're evenly dispersed.
3. Mix together wet ingredients (milk, eggs, melted butter).
4. Add dry and wet ingredients together and mix for a minute or two. (Or three, if you're feeling lucky)
5. Pour batter into muffin tin and bake for 15-20 minutes, or until muffins are toasted brown and a toothpick comes out clean.

Recipe Notes

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

Nutrition Facts

Gluten Free Corn Muffins

Amount Per Serving

Calories 397 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 12g 60%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 90mg 30%

Sodium 109mg 5%

Potassium 48mg 1%

Total Carbohydrates 50g 17%

Sugars 23g

Protein 4g 8%

Vitamin A 15%

Calcium 9%

Iron 3%

* Percent Daily Values are based on a 2000 calorie diet.