Description
These Gluten Free Cornbread Muffins are moist, fluffy, and slightly sweet with a classic corn flavor, perfect as a breakfast companion, dinner side, or anytime snack. Made with simple gluten free ingredients and quick to prepare, they offer a delicious and comforting treat suitable for all ages and dietary needs.
Ingredients
Scale
Dry Ingredients
- 1 cup Gluten Free Cornmeal
- 1 cup Gluten Free All-Purpose Flour
- 1 tablespoon Baking Powder
- 2 tablespoons Sugar
- 1/2 teaspoon Salt
Wet Ingredients
- 2 Large Eggs
- 1 cup Buttermilk or Milk Substitute (almond, oat, etc.)
- 1/4 cup Melted Butter or Oil (coconut oil for dairy-free option)
Instructions
- Preheat and Prepare: Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to ensure your muffins don’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten free cornmeal, gluten free all-purpose flour, baking powder, sugar, and salt until well combined and even in texture.
- Combine Wet Ingredients: In a separate bowl, beat the eggs. Then add the buttermilk (or your chosen milk substitute) and melted butter or oil, mixing until smooth and well blended.
- Bring It All Together: Pour the wet ingredients into the dry ingredients and gently fold together just until no large lumps remain. Overmixing can lead to denser muffins, so stop once the batter looks uniform.
- Fill Muffin Cups and Bake: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Bake for 18 to 22 minutes or until the tops turn golden and a toothpick inserted in the center comes out clean.
- Cool and Enjoy: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature with your favorite toppings.
Notes
- Use fresh baking powder for the best rise and fluffiness.
- Don’t overmix the batter to keep muffins tender and airy.
- Bring eggs and milk to room temperature before mixing for better results.
- Adjust sugar according to your sweetness preference or intended use.
- Start checking muffins at 18 minutes to avoid overbaking and dryness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg