Are you looking for an easy recipe for gluten free cornbread muffins? Well then you are in the right place! These light and fluffy cornbread muffins are made with simple ingredients and require no special equipment to make! The best part is that they achieve the perfect balance between sweet and savory.
These gluten free cornbread muffins are made with a mixture of gluten free all purpose flour and cornmeal so that they are not too dense. In addition to being gluten free, they are also vegetarian friendly, egg free, and nut free.
What is in gluten free cornbread muffins?
What is in gluten free cornbread muffins? Here are the main ingredients in these gluten free cornbread muffins.
- Cornmeal. The first ingredient in this gluten free cornbread muffin is cornmeal. We use a medium grained cornmeal and we recommend using a medium or fine grained cornmeal so that the muffins are not too dense. We use this Bob’s Red Mill cornmeal and we recommend using the same cornmeal for best results.
- Gluten free all purpose flour. Some gluten free all purpose flour is also used to make these cornbread muffins. The addition of the gluten free all purpose flour helps to make the cornbread more light and fluffy rather than heavy and dense. We use this Bob’s Red Mill gluten free all purpose flour and we recommend using the same flour for best results.
- White sugar. Granulated white sugar is the main sugar that is used in this recipe for gluten free cornbread muffins.
- Ground flaxseed meal. Ground flaxseed is used as an egg replacement in this recipe for gluten free corn muffins. We have found that these muffins are lighter and fluffier when made with flax as opposed to eggs. We use this ground flaxseed meal by Bob’s Red Mill and highly recommend this brand – you can’t go wrong with Bob’s Red Mill!
- Baking powder. Baking powder is the main leavening agent in this recipe for cornbread muffins. The baking powder makes the muffins rise so that they are light and fluffy.
- Butter. Some butter is also added to these gluten free cornbread muffins. The butter should be fully melted then left to cool for a few minutes before being added to the cornbread mixture.
- Milk. Milk is the main liquid that is used in this recipe for gluten free cornbread muffins. We generally use 2% milk but you can play around with using different types of milk. If you use a different type of milk and love the results, leave us a comment and let us know how it worked!
- Salt. Finally, salt is added to enhance all of the other flavors in this recipe for cornbread muffins.
How to make gluten free cornbread muffins
How to do you make gluten free cornbread muffins? Here is how to make gluten free cornbread muffins.
- Preheat your oven. Before you start collecting any of your ingredients, make sure to preheat your oven to 400 degrees!
- Mix the flax and water. After you turn your oven on to heat, it is time to make the flax egg replacement. Mix the flaxseed meal with an equal amount of water in a small bowl. Set the bowl to the side until you are ready to use it.
- Melt the butter. After you mix the flax and water, it is time to melt the butter. You should put the butter in a large microwave safe mixing bowl and microwave the butter on full power for 1 – 2 minutes until the butter melts. After the butter melts, set the butter to the side to cool for a few minutes.
- Add the milk. After the butter cools to a lukewarm temperature, add the milk to the butter and mix the two together. The butter and milk are the main wet ingredients in this recipe for gluten free corn muffins.
- Add the rest of the ingredients. After you add the milk to the butter, add the rest of the ingredients to the bowl with the flour and cornmeal. This includes all of the dry ingredients as well as the flax egg replacement you made earlier on.
- Pour the batter into a muffin tin. Pour the cornbread muffin batter into a muffin tin that is lined with cupcake liners.
- Cook the ovens. Cook the cornbread muffins in the oven for 14 – 16 minutes. The cornbread muffins are done when you can stick a toothpick into them and the toothpick comes out dry.
How to store cornbread muffins
How do you store cornbread muffins? You have a few options when it comes to storing gluten free cornbread muffins.
- In the refrigerator. If you plan to eat your gluten free cornbread muffins within the next few days, we recommend storing your gluten free cornbread muffins in the refrigerator. You should store your muffins in an airtight container such as a ziplock bag or a glass food storage container.
- In the freezer. If you want to keep your gluten free cornbread muffins for a longer amount of time, you can also store them in the freezer. Make sure to store them in an airtight and freezer safe container. If you store your cornbread muffins in the freezer, you should eat them within a few months.
How to reheat cornbread muffins
How do you reheat cornbread muffins? We recommend reheating these cornbread muffins in the microwave. If you are taking your cornbread muffins out of the refrigerator then you can either eat the muffins cold or heat the muffins in the microwave on full power for 15 – 30 seconds to warm them up a little.
If you store your cornbread muffins in the freezer then you will need to heat the muffins up for a longer amount of time. We generally heat our muffin for 30 – 60 seconds but you may need to heat them for a little extra time depending on how cold your freezer is.
What to put on cornbread muffins
What should you put on these cornbread muffins? Here are some toppings that taste great on these cornbread muffins.
- Butter. If you want to keep things simple, you can eat these cornbread muffins with a little bit of butter on top of them. If you plan to put butter on the muffins, we recommend heating the muffins up before putting the butter on.
- Butter & honey. If you want to get a little more fancy, you can also mix a little bit of butter and honey together as a topping for these cornbread muffins. The warm flavor of the honey is an amazing addition to these cornbread muffins.
- Cinnamon butter. Whether you make your own or find it in the store – cinnamon butter is always an amazing topping for cornbread muffins!
Gluten free cornbread muffins
- 1 cup gluten free all purpose flour
- 1 cup cornmeal
- 1/2 cup sugar
- 1 tbsp ground flaxseed meal (plus 1 tbsp water)
- 1 tsp salt
- 1 tbsp baking powder
- 1 cup 2% milk
- 1/2 cup butter
- Preheat your oven to 400 degrees.
- Put the butter in a large microwave safe mixing bowl and microwave the butter for 1 - 2 minutes or until the butter has melted. Set the butter aside to cool for a few minutes.
- Mix the flaxseed meal with equal parts water in a small bowl and set the flax mixture aside until you need it.
- After the butter cools a little, add the milk to the bowl the butter is in and mix them together.
- Add the rest of the ingredients to the bowl with the milk and butter then mix to combine. The flax mixture and all of the dry ingredients should be added.
- Line the wells of a muffin tin with cupcake liners then pour the muffin batter into the wells. The wells should be around 3/4 of the way full.
- Bake the cornbread muffins at 400 degrees for 14 - 16 minutes. To check whether the cornbread muffins are done, you can push a toothpick into a muffin. If the toothpick comes out relatively dry then the muffins are done.
Substitutions for gluten free corn breadmuffins
- 2% milk. We use 2% milk when we make these gluten free cornbread muffins, but you can try making these muffins with other kinds of milk. If you make these muffins with another type of milk and love the results, make sure to leave us a comment and let us know!
Other recipes you will love
Are you looking for another fun muffin recipe that is gluten free? Check out this recipe for gluten free apple muffins with warm spiced apples.