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. It's 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! Just allow them to cool in the pan for 5 minutes.
- 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 in the refrigerator for up to one week, 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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