Homemade Cornbread Muffins
A simple recipe for homey cornbread muffins that are as welcome on the Thanksgiving table as they are with a bowl of soup. on a chilly fall evening.
Cornbread muffins are one of the easiest AND most easygoing sides -- they are amazing toasted and spread with a bit of butter and jam, or served alongside bowls of vegetarian white chili or a pot of vegan asparagus soup or carrot cauliflower soup. I'll also eat them with cheese as a sort of on-the-go gluten-free sandwich. When you don't have time for easy dutch oven bread, cornbread always comes to the rescue!
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Why You'll Love These Tender Muffins
Cornbread is one of those homey bakes that's always welcome! You can make it with fresh corn tucked into the batter for a juicy crunch. Or, add a little more sweetener and throw in a handful of blueberries for a sweeter take. Here's why you'll love this gluten-free cornbread recipe:
- Versatile. Bake this recipe as a loaf, muffins, or in a square pan - you've got options! You can also save any leftovers and make gluten-free cornbread dressing.
- Simple ingredients. Just a few ingredients are all you'll need to make this lovely, simple recipe that relies on oat flour and cornmeal for structure.
- Quick. You'll need a couple of minutes and a whisk to put the batter together.
Ingredients Needed
Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Flour - Use all-purpose flour or gluten-free 1:1 flour to make them gluten-free.
- Cornmeal - I like fine-ground cornmeal here, so the muffins have a lighter and fluffier texture. You could also use medium-grind cornmeal, but I don't recommend coarse grind unless you want more texture.
- Baking powder
- Salt - I use fine sea salt or table salt.
- Milk - Use whole milk or 2% milk. Use dairy-free milk if needed.
- Sugar - Just a bit of sugar adds a slight sweetness to the muffins.
- Egg - A large or extra-large egg is fine.
- Butter - You'll need unsalted butter, melted and slightly cooled.
Step-By-Step Instructions
Here's an overview in photos of how to make this recipe:
- Whisk dry ingredients: In a medium bowl, combine the dry ingredients.
- Whisk wet ingredients: In a large bowl, whisk together the wet ingredients.
- Combine: Add the dry mixture to the wet ingredients and stir to combine.
- Bake: Portion the batter into a greased 12-cup muffin tin and bake at 425°F for 20 minutes. Cool, then serve.
Tips and Recipe Notes
- Make it dairy-free - Use olive oil or non-dairy butter for the butter, and substitute your preferred non-dairy milk for the milk
- Make it sweeter - You can make this into a dessert muffin by adding a bit more sweetener.
- Make it into muffins - Add ¾ cup sweetener of choice and 1 cup blueberries or raspberries to make this into a breakfast muffin recipe.
- Another sweetener. I love sweetening my cornbread muffins with honey or maple syrup instead of sugar. You can also try coconut sugar.
To Serve
I love to serve cornbread muffins with soup or stew, or simply as a mid-morning snack with butter and jam. You can also make little sandwiches with cornbread muffins: add a thick layer of salted butter and a piece of sharp cheddar cheese, and eat a few for a satisfying light lunch.
Proper Storage
- Counter - Keep cornbread in an airtight container or zip-loc bag on the counter at room temperature for up to 3 days.
- Fridge - You can keep leftover cornbread in an airtight container or bag in the fridge for up to 5 days.
- Freezer - To freeze muffins, place them in a freezer-safe bag or container and store in the freezer for up to 3 months. Thaw thoroughly in the fridge before eating
If you tried this recipe, please let me know how it went in the comments below! And I always appreciate a star rating if you loved it ❤️
Recipe
Cornbread Muffins
Ingredients
Method
- Heat oven to 425℉.
- Grease a 12-cup muffin tin. In a medium bowl, whisk together the 1 ¼ cups gluten free flour, ¾ cup cornmeal, ¼ cup sugar, 3 teaspoons baking powder, and ½ teaspoon fine sea salt. Stir in the 1 cup whole milk, 1 egg, and 2 tablespoons unsalted butter. Add the dry mix to the wet ingredients and stir to combine.
- Pour into the prepared pan, place in the oven, and bake for about 20 minutes, until a tester inserted into the middle of a muffin comes out clean. Remove from the oven and let cool in the pan set on a rack for 10 minutes, then turn out to cool competely.
Notes
- Make it dairy-free - Use olive oil or non-dairy butter for the butter, and substitute your preferred non-dairy milk for the milk
- Make it sweeter - You can make this into a dessert muffin by adding a bit more sweetener.
- Make it into muffins - Add ¾ cup sweetener of choice and 1 cup blueberries or raspberries to make this into a breakfast muffin recipe.
- Another sweetener. I love sweetening my cornbread muffins with honey or maple syrup instead of sugar. You can also try coconut sugar.
