Gluten-Free Corn Muffins

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gluten free
Recipe photo
Hands-on time:
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Yield: 12 muffins

Recipe photo

There's a secret to creating moist, tender gluten-free corn muffins: pre-soaking the cornmeal and gluten-free flour blend to soften them up before using. The difference between dry and "wet" meal/flour is dramatic: a moist, tender muffin with the tiniest hint of sweetness.

These muffins will freeze pretty well, so you can make a batch and take out what you need as you need it. To give these tasty morsels even more pizzazz, try adding some cheese or corn kernels; or go for the sweet side of things, and add some grated lemon zest and a cup of fresh blueberries.

Our thanks to Susan Reid, editor of our Baking Sheet newsletter, in which this recipe first appeared.

Gluten-Free Corn Muffins

star rating (13) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 07/02/2012


  • 1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour
  • 1 cup yellow cornmeal, whole grain preferred
  • 2 to 2 1/4 cups buttermilk or heavy cream
  • 1/2 cup (8 tablespoons) soft butter
  • 3 tablespoons honey
  • 1 large egg
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt


1) Combine the gluten-free flour and cornmeal in a large mixing bowl.

2) Pour the buttermilk or cream into the bowl, and stir to evenly moisten the flours. Cover and let sit for 2 to 3 hours, or in the refrigerator overnight.

3) When you're ready to bake, preheat the oven to 375°F. Grease the wells of a 12-cup muffin tin, or line with papers and grease the insides of the papers.

4) Add the butter, honey, egg, baking powder, baking soda, and salt to the moistened flours and beat at high speed for 1 to 2 minutes. This isn't like a wheat-flour muffin, where you have to worry about them getting tough: the beating helps to develop the structure of these muffins.

5) Scoop the batter into the wells of the prepared pan, and bake the muffins for 22 to 24 minutes, until they appear set; a toothpick inserted into the center of one of the muffins in the middle of the pan should come out clean.

6) Remove the muffins from the oven and put the pan on a rack; transfer the muffins from the pan to a cooling rack after 5 minutes, so they don't steam. Serve warm.

Yield: 12 muffins.

Nutrition information

Serving Size: 1 muffin, 72g Servings Per Batch: 12 Amount Per Serving: Calories: 212 Calories from Fat: Total Fat: 9g Saturated Fat: 5g Trans Fat: Cholesterol: 22mg Sodium: 223mg Total Carbohydrate: 31g Dietary Fiber: 1g Sugars: 6g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 03/30/2015
  • Anne in Key Largo from Florida
  • Just made these and they were fantastic. I decreased the milk by 1/2 cup and added small can of creamed corn and they were absolutely great
  • star rating 01/12/2015
  • Maggiesara from NYC
  • These were easy to make, though first-time users might want to note that the dough seems VERY stiff and thick, and that a standing mixer or a powerful hand-held mixer is, I'd say, pretty much required. They baked up very pretty, golden and appetizing, though totally flat on top; I think I was hoping for/expecting more of a dome. The texture (I used Bob's Red Milll medium-grind cornmeal) was terrific, with a light crunch. Though the recipe says they must be eaten fresh out of the oven, I found myself liking them more after they had cooled down and been reheated. The texture firmed up a bit, which I appreciated (though in truth, the soft texture right out of the oven was also very pleasant). More importantely, the slightly bitter back-note from the whole-grain cornmeal, which is noticeable when the muffins are freshly baked, disappears as they cool, and I found the flavor much improved. My only real quibble with the recipe is that I think the muffins can't quite decide if they're sweet or savory. To my taste, they need either more sugar or more salt. However, I liked them very much, and the next time I make them -- and there will be a next time -- I plan to experiment with adding grated cheddar, sauteed onions, and some frozen corn. Maybe even a little minced jalapeno -- let's live a little!
  • star rating 01/04/2015
  • from
  • These muffins were very delicious made with almond milk and 3 tablespoons of olive oil instead of the butter (for a dairy free version). The batter was very runny but they rose beautifully and have a very nice texture after baking.
  • star rating 11/22/2014
  • lorraine from plainview ny 11803
  • they are great the best so far
  • star rating 11/05/2014
  • Kate from Saratoga, ny
  • Made these with my chillie & they came out great! Only suggestions is to smooth out the batter when placed in your muffin tin & add just a little honey to the tops of all the muffins. Just the sweet I thought it needed! Totally making again!
  • star rating 03/31/2014
  • Jennifer from Winnipeg Canada
  • Excellent muffin. I added 1 cup of corn and a chopped jalapeno as well as a pinch of cayenne . Topped with a slice of jalapeno and a few kernels for corn YUMMY!!! Will make again
  • star rating 03/16/2014
  • Anne from
  • I have made this recipe several times and have some questions. Although the taste is excellent, the muffins don't rise or have a nice top as pictured. Any suggestions? When mixing the liquid & flour mixture to soak overnight, the result is VERY thick. Is that the way it's supposed to be? How long should it sit out after removing it from the refridge before adding the remaining ingredients? Thanks for your help!
    Glad to hear the taste is where you want it. Be sure you are measuring the flour correctly. Please go to our Recipe page. At the bottom please find Online baking resources>How to measure flour. Also, be sure your oven is preheated to 375 degrees before baking. An oven thermometer is a necessary tool so you always know when the oven is up to temp. An oven that is not preheated properly can ruin many products! We hope you will try again! Elisabeth@KAF
  • star rating 03/09/2014
  • piggerts from Lake Katrine, NY
  • I would like to try this recipe baking it as corn bread in a 9"x5" loaf pan. What would the bake time be? Thank you.
    The corn muffins baked in a loaf pan will probably take about an hour. Please do check it early, though, to be sure you don't overbake.~Jaydl@KAF
  • star rating 03/08/2014
  • CathyAnn from Kingston,Y
  • Made this recipe twice so far and soaked the flour and cornmeal in the liquid overnight. The result both times was a light corn muffin. Added 1 cup frozen corn. Topped them off with honey butter and heated in microwave for 30 secs. before eating. Simply delicious! I will be making these again. Thank you for the recipe.
  • star rating 08/06/2013
  • Paula_G from KAF Community
  • Not sure if it was me or the recipe but I did add in additional buttermilk because it looked very dry. The end result was some awesome muffins. The texture is wonderful and they bake up tall and proud. No would guess these are gluten free.
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