Extra Easy, Moist Gluten-Free Corn Muffins

Name: Extra Easy, Moist Gluten-Free Corn Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup cornmeal ((Use certified gluten-free cornmeal to ensure safe processing) ); 1 cup gluten-free all purpose flour ((I recommend Cup4Cup gluten-free flour)); ⅓ cup granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 2 eggs, (lightly beaten); 1 cup milk, (regular or dairy-free); 4 tablespoons melted and cooled butter ((see recipe notes for dairy-free))

6 steps

Prep:10minCook:18min

Learn how to make gluten-free corn muffins that are just as easy as Jiffy's cornbread mix! Fluffy cornbread muffins are lightly sweet with crispy, buttery tops, and taste so good no one will know they are gluten-free!

Updated at: Thu, 25 Jan 2024 19:52:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories180.6 kcal (9%)

Total Fat7 g (10%)

Carbs28.7 g (11%)

Sugars7.4 g (8%)

Protein3.3 g (7%)

Sodium199.4 mg (10%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

11 servings

1 cupcornmeal

Use certified gluten-free cornmeal to ensure safe processing

1 cupgluten-free all purpose flour

I recommend Cup4Cup gluten-free flour

⅓ cupgranulated sugar

2 teaspoonsbaking powder

½ teaspoonbaking soda

¼ teaspoonsalt

2eggs

lightly beaten

1 cupmilk

regular or dairy-free

4 tablespoonsbutter

melted and cooled, see recipe notes for dair free

Instructions

Step 1

Preheat oven to 400ºF. Liberally grease a muffin pan with cooking spray or use paper liners. The batter will make 10-11 muffins, depending on how the batter is distributed.

Step 2

In a large bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

Step 3

Push the dry ingredients to the sides of the bowl, so you have a well in the middle. Add the milk and eggs to the well and stir to combine.

Step 4

Add the melted butter and combine thoroughly. Let the batter rest for 5-10 minutes at room temperature.

Step 5

Divide the batter between the muffin pan cups, filling 3/4 to the top. Bake for 13-15 minutes, or until a toothpick inserted comes out clean. Remove the muffins and cool slightly on a wire rack before serving.

Step 6

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