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Gluten-Free Corn Muffins made with baking mix

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Frank Tegethoff

Gluten-Free Corn Muffins made with baking mix Recipe

These moist and tender corn muffins are great for breakfast or dinner.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

At a glance

9 muffins


Choose your measure:

  • 1 cup King Arthur Gluten-Free All-Purpose Baking Mix*
  • 3/4 cup gluten-free cornmeal
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter or vegetable oil
  • 2 large eggs
  • 1 cup milk
  • 1/2 teaspoon gluten-free vanilla extract
  • 1 cup dried cranberries, optional
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.


  1. Preheat the oven to 375°F. Grease 9 muffin cups in a 12-cup standard muffin pan.
  2. Stir together the dry ingredients; set aside.
  3. Whisk together the melted butter or oil, eggs, milk, and vanilla.
  4. Stir the dry ingredients into the wet ingredients. Scrape the bottom and sides of the bowl and continue to stir for about 30 seconds, until well blended.
  5. Stir in the dried cranberries.
  6. Fill the muffin cups almost full. Let the muffins rest for 10 minutes.
  7. Bake the muffins for 20 to 25 minutes, until a cake tester or toothpick inserted into the center of a muffin comes out clean.
  8. Remove the muffins from the oven, and after 5 minutes transfer them to a rack to cool.
  9. Yield: 9 muffins.