Gluten Free Corn Muffins
Corn Muffins are incredibly tender with a sweet buttery flavor, made with gluten free flour, cornmeal, heavy cream, and brown sugar, ready in 30 minutes!
Servings: 12 servings
Calories: 323kcal
Equipment
- 1 12 count muffin tin
Ingredients
- 1 1/2 cups gluten free all-purpose flour 1:1
- 3/4 cup fine grain cornmeal
- 3/4 cup light brown sugar
- 1 1/2 tablespoons baking powder double acting
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter melted
- 1 1/2 cups heavy cream
- 2 large eggs
Instructions
- Preheat oven to 400°F and line a muffin tin with paper liners (or grease with non-stick cooking spray).
- In a mixing bowl, whisk together the dry ingredients and sugar. While stirring, slowly add the wet ingredients (eggs, heavy cream, and butter) to the dry ingredients. Mix until everything is just combined.
- Run a rubber spatula around the sides and bottom of the bowl to make sure it's completely mixed. Let the batter sit for at least 5 minutes to let the cornmeal hydrate.
- Use an ice cream scoop to evenly distribute the batter into a 12-cup muffin pan. Bake for 15-18 minutes, or until muffins are golden brown and a toothpick comes out clean. Let the muffins cool before serving.
Notes
Click on the time in the instructions to start a timer!
Storage
Store at room temperature in an airtight container for 2-3 days. Line the container with paper towels to absorb any moisture in the container.
Refrigerate in an airtight container for up to a week.
Freeze in a freezer-safe container for 2-3 months.
Cooking Tips
- Let the batter sit for 5–10 minutes before scooping. This allows the cornmeal to hydrate fully and gives you a better rise.
- Let muffins cool in the pan for at least 5 minutes before turning them out. Gluten-free muffins are more fragile when hot.
- Use the toothpick test to see if the muffins are done. Once there is no more wet batter coming up from the center of the muffin on the toothpick, take them out of the oven.
- Use fine or medium-grind cornmeal for a tender crumb. Coarse-grind works but gives a grittier texture. Stone-ground adds extra flavor depth.
Nutrition
Calories: 323kcal | Carbohydrates: 33g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 123mg | Potassium: 244mg | Fiber: 2g | Sugar: 15g | Vitamin A: 719IU | Vitamin C: 0.2mg | Calcium: 114mg | Iron: 1mg
