Gluten Free Corn Muffin Recipe
Fall in love with gluten free baking all over again! This gluten free corn muffin recipe is a game-changer – easy to make, delicious to eat, and sure to become a staple in your kitchen.
Servings 12 muffins
Calories 109kcal
Ingredients
- 3/4 cup of King Arthur Gluten Free Measure for Measure flour
- 1 cup of gluten free yellow cornmeal Arrowhead Mills Organic Yellow Cornmeal
- 1/4 cup of sugar
- 1/2 teaspoon of salt
- 4 teaspoons of baking powder Rumford or Argo baking powder
- 1 cup of cream
- 2 large eggs
- 4 tablespoons of melted butter
Instructions
- Preheat your oven to 400°F. Then, line your muffin pan with baking cups. Set aside.
- In a large mixing bowl, toss together the gluten-free flour, cornmeal, sugar, baking powder, and salt. Give it a good stir to make sure everything's nicely combined.3/4 cup of King Arthur Gluten Free Measure for Measure flour, 1 cup of gluten free yellow cornmeal, 1/4 cup of sugar, 1/2 teaspoon of salt, 4 teaspoons of baking powder
- In another bowl, whisk together your eggs, cream, and melted butter. Then pour them into the dry ingredients. Stir everything together until it's mixed.1 cup of cream, 2 large eggs, 4 tablespoons of melted butter
- Now divide and scoop batter into the twelve muffin cups. I use an ice cream scoop; it's less messy.
- Pop the pan into the oven and bake for 15 - 20 minutes. Doneness test: stick a toothpick into the center of one – if it comes out clean, they're good to go!
- Serving suggestion: Grilling really intensifies the flavor of these muffins. Carefully slice muffin in half with a sharp knife. Then, coat the grill with lots of butter (1-2 tablespoons) and cook cut sides down on medium heat until golden brown, about 2 minutes.
Notes
- Can I add other ingredients like cheese or jalapeños? Absolutely! Feel free to get creative and add your favorite ingredients to customize the flavor of your corn muffins.
- Can I double or halve the recipe? Yes, you can easily adjust the recipe to make more or fewer muffins by adjusting the slider in the recipe card.
- Can I make mini muffins instead of regular-sized ones? Absolutely! Just adjust the baking time accordingly – mini muffins will likely bake faster than regular-sized ones.
- How should I store these muffins? Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Flash freeze them first so they won't stick together. Arrange the muffins on a baking sheet and place in the freezer for about 30 minutes to harden and semi-freeze. Then transfer to a freezer safe bag or container. Then reheat them individually from frozen like this: Wrap frozen muffin in a paper towel and microwave on high for about 40 seconds. Let sit for a minute to distribute the heat.
Nutrition
Serving: 1muffin | Calories: 109kcal
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