When I first had to eat gluten free, I tried to make gluten free corn muffins and I brought them to work for my coworkers to tell me what they thought. My boss at the time Andy was like “Ooooo corn muffins!” then he ate one and it was horrible. They were dry, crumbly, and just gross. Sadly, he passed away before I could figure out how to make a good, moist corn muffin. I think about him every time I eat a corn muffin because we cracked up about how bad they were all the time.
The recipe below is is delicious. These gluten free muffins are soft, the freeze well, and they taste great. You can even use this as part of a strawberry shortcake. Andy would be proud!
Place all the dry ingredients into a mixing bowl and use your hand mixer to blend them together.
The dry ingredients will combine into a sandy mixture like this picture.
Pour all the wet ingredients (Eggs, Milk, Maple Syrup) except for the melted butter into the dry ingredients.
Use your hand mixer to combine them.
Your gluten free corn muffin batter will now look like this. Thick and easy to scoop out into the muffin tin.
I scoop the batter out so it is popping over the top just a little.
Here they are cooked. Yum!
Easy Gluten Free Corn Muffins
An easy way to make a soft, moist gluten free muffin. Print Recipe Pin Recipe Prep Time 10 minsCook Time 30 mins
Ingredients
- 1 cup Bob’s Red Mill GF cornmeal
- 2 1/2 cups King Arthur GF Measure for Measure Flour
- 1 1/4 cups Sugar
- 2 tbsp Baking powder
- 2 tbsp Honey or Pure Maple Syrup Why not try one of each?
- 4 Eggs
- 2 1/2 cups Whole Milk
- 2/3 cups Vegetable Oil
- 2 tsp Xanthan Gum
- 1/3 cup Melted Butter
- 1 tsp Salt
Instructions
- Preheat your oven to 350° and line your muffin pan with muffin papers.
- Combine all the dry ingredients in a mixing bowl and use your hand mixer to blend together. GF Flour, Cornmeal, Salt, Sugar, Baking Powder, and Xanthan Gum)
- Add all the wet ingredients except the melted butter and blend together. (Milk, Honey/Syrup, Eggs, Oil)
- Add the melted butter and blend into the batter with your hand mixer.
- Scoop the batter into the muffin papers, so that the tops of the muffin are poking over the top of the muffin paper.
- Bake roughly 30 minutes. The muffins will be golden brown when they are cooked through.
Notes
You can make extras and freeze them, or use these muffins for a strawberry shortcake. We also use them at Thanksgiving in lieu of a roll.
