Delicious Gluten-Free Corn Bread Muffins Recipe

Howdy y’all! As a food blogger and nutritionist, I’m always on the lookout for delicious and healthy recipes to share with my readers. And today, I’m excited to bring you a mouthwatering recipe for Gluten-Free Sweet Corn Bread Muffins!

Now, I know what you might be thinking: gluten-free muffins? How can they possibly be as good as the regular stuff? But trust me, these cornbread muffins are so delicious that even my gluten-loving friends have requested the recipe.

But it’s not just about taste – these muffins are also loaded with nutrients that your body will love. Made from wholesome ingredients like cornmeal, tapioca flour, and xanthan gum, these muffins are gluten-free, dairy-free, and packed with protein and fiber.

But don’t worry – just because they’re healthy doesn’t mean they’re boring. These sweet cornbread muffins are moist, fluffy, and bursting with flavor. Whether you’re serving them up for breakfast or alongside a hearty dinner, they’re sure to become an instant favorite.

So settle in and get ready to knock your socks off with this Gluten-Free Sweet Corn Bread Muffin recipe – it’s sure to become a regular in your household!

Why You’ll Love This Recipe

Gluten Free Sweet  Corn Bread Muffins
Gluten Free Sweet Corn Bread Muffins

Folks, let me tell you something about this Gluten Free Sweet Corn Bread Muffins Recipe – these muffins are a game changer! This recipe is an absolute delight for all gluten-free, dairy-free or vegans out there who find it hard to indulge in baked goods. I guarantee you – this recipe will satisfy your sweet craving and leave you feeling healthy and guilt-free.

Trust me, these golden beauties are so delectable that you won’t even believe they’re gluten-free. They have a nice crunch, sweetness, and a satisfying texture that will make your taste buds dance. You can enjoy them as a side dish with your dinner or a standalone snack.

What’s more, with simple ingredients like cornmeal, sugar, egg, vanilla, and butter substitutes like soymilk and dairy-free butter, it is perfect for those who want to bring homemade goodness to their kitchen without any food allergy setbacks.

Whether you are new to gluten-free baking or have been doing it for years, this gluten-free corn muffins recipe is perfect for anyone who is looking to enjoy the taste of classic cornbread while adhering to living healthy. Trust me folks; once you try these scrumptious muffins, they’re bound to become a regular in your pantry. So what are you waiting for? Go ahead and give them a try!

Ingredient List

“Golden and Delicious: Gluten Free Cornbread Muffins”

Here’s what you’ll need to make these Gluten-Free Sweet Corn Bread Muffins. Don’t worry, the list is not long and you can easily find all the ingredients in your local grocery store or supermarket:

Dry Ingredients

  • 1 cup yellow cornmeal
  • 1 cup gluten-free flour blend (Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour would work well)
  • ⅓ cup granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt

Wet Ingredients:

  • 2 eggs
  • 1 cup soymilk (or any non-dairy milk)
  • ½ cup melted butter (unsalted)
  • 2 teaspoons vanilla extract


  • 2 tablespoons honey (for slightly sweeter muffins)

That’s it! You’re ready to get started.

The Recipe How-To

“The Perfect Gluten Free Side Dish: Sweet Cornbread Muffins”

Step 1: Gather the ingredients

Before we begin making our delectable gluten-free sweet cornbread muffins, it’s crucial to have all of our ingredients handy. Check that you have gathered 1 cup of gluten-free flour, 1 cup of yellow cornmeal, 1/4 cup of cornstarch, 4 teaspoons of baking powder, 1/2 teaspoon of xanthan gum, 1 1/4 teaspoon of salt, and 3/4 cup of granulated sugar. For the wet ingredients, you will need 2 large eggs, 1 cup of soymilk or any other non-dairy milk alternative, 1/2 cup of melted butter or margarine, and a teaspoon of pure vanilla extract.

Step 2: Preheat oven and prep muffin tin

Preheat your oven to 375°F (190°C) so that it will be ready when you are. Meanwhile, grease a standard 12-cup muffin tin or line it with parchment paper liners for easy clean-up.

Step 3: Combine dry ingredients in a mixing bowl

This recipe calls for a single mixing bowl to be used both for the dry and wet ingredients. In said bowl, whisk together the gluten-free flour, cornmeal, cornstarch, baking powder, xanthan gum, salt, and sugar.

Step 4: Combine wet ingredients in the same mixing bowl

Using the same mixing bowl from step three, add in the eggs one at a time while whisking until fully combined. Then add in your melted butter and vanilla extract followed by the soymilk or non-dairy milk alternative.

Step 5: Mix wet and dry ingredients to form batter

Using a spatula or wooden spoon, mix the wet and dry ingredients together until just combined. Be careful not to overmix as this can cause the muffins to become dense and tough.

Step 6: Fill muffin tin with batter

Using a spoon or ice cream scoop, divide the batter equally among the 12 cups in your prepared muffin tin. Each cup should be about 2/3 full.

Step 7: Bake cornbread muffins

Place the muffin tin in your preheated oven and bake for 18-20 minutes or until golden brown on top and fully cooked through. You can check for doneness by inserting a toothpick into the center of one muffin; if it comes out clean, they are ready to be taken out of the oven.

Step 8: Enjoy warm or at room temperature

Once your gluten-free sweet cornbread muffins have finished baking, transfer them onto a wire rack to cool slightly before serving. They taste best when served warm, but can also be enjoyed at room temperature.

Substitutions and Variations

“Light and Fluffy, Just Like Grandma Used to Make”

Well, well, well! Are you the kind of person who loves to experiment? Do you like adding your own touch to things to make them special and uniquely yours? Worry not, because this section is for you!

First off, if you’re looking for a healthier option, feel free to substitute the sugar with honey or maple syrup. They add a natural sweetness to the muffins that complements the cornbread flavour perfectly.

If you want to make this recipe vegan or dairy-free, replace the eggs with a flax or chia egg substitute, and use vegan butter instead of regular butter. As for the soymilk, any non-dairy milk will work just fine.

For a denser muffin with a crunchier texture, you can add in some chopped nuts like pecans or walnuts. You can also throw in some cooked bacon bits or diced jalapeño peppers for a spicy kick.

If you’re not a fan of tapioca flour, feel free to substitute it with potato starch. You can also try using oat flour or rice flour instead of gluten-free flour for another texture and taste altogether.

Finally, if you want something sweet and fruity, feel free to mix in some berries like blueberries or raspberries into your batter. Alternatively, try using applesauce in place of butter and add in some grated apples and cinnamon for an apple-cornbread muffin that tastes almost like dessert!

With so many options, there’s no limit to what you can achieve with these gluten-free sweet cornbread muffins. So let your creativity flow and get cookin’!

Serving and Pairing

“A Sweet Twist on a Classic Recipe: Gluten Free Cornbread Muffins”

Once these golden, gluten-free cornbread muffins emerge from the oven, they are irresistible. Serve them warm with a drizzle of honey or a dollop of dairy-free butter for a comforting treat. They also make an excellent addition to brunch, lunch, and dinner menus.

Pair them with a spicy chili or hearty stew for a satisfying meal on a cold winter night. For breakfast, serve them alongside scrambled eggs and fresh fruit for a balanced start to your day.

For a twist on the classic cornbread muffin, add diced jalapenos or shredded cheddar cheese to the batter before baking. These savory variations are excellent with barbecue or grilled meats.

Whether you prefer your gluten-free cornbread muffins sweet or spicy, they are versatile enough to pair with almost any meal. So go ahead and experiment with different flavors and see which combinations you like best!

Make-Ahead, Storing and Reheating

“Pour on the Honey Butter and Enjoy These Gluten Free Muffins”

Ladies and gentlemen, when it comes to these gluten-free sweet cornbread muffins, they are truly a gift that keeps on giving. Not only is this recipe easy to make, but it is also perfect for those of you who like to plan ahead.

If you’re in a rush, you can prepare the batter for these muffins up to two days in advance and then refrigerate it until you’re ready to bake them. This means that you can easily whip up a batch of fresh muffins whenever the craving strikes!

And as for leftovers, well, I personally believe that these sweet cornbread muffins taste even better the day after they’re baked. Simply store your leftover muffins in an airtight container at room temperature for up to three days.

If you have any unused batter left over or want to freeze some of the muffins for future consumption, I recommend pouring the batter into a freezer-safe container and storing it in the freezer for up to three months. You can then thaw the batter in the refrigerator before baking.

If reheating your muffins is your aim, here’s how you do it; Preheat your oven to 350 °F (175 °C). Take your leftover muffins out of the fridge or freezer (if freezing), place them on a baking sheet and pop them into the oven until they’re heated through, which should take about 5 minutes.

So my lovelies, there you have it – whatever your schedule looks like, there’s always time for a little bit of cornbread magic with this recipe.

Tips for Perfect Results

“One Bite of these Gluten-Free Sweet Cornbread Muffins will Leave You Satisfied”

I’ve tested this recipe several times and have some tips for you to achieve the best results. First, make sure to measure all ingredients accurately, especially the gluten-free flour blend. Measuring too much or too little can significantly affect the texture of your muffins, and no one wants a dense or dry corn muffin.

Another important tip is to use room temperature ingredients. Take your eggs and buttermilk out of the fridge a few hours before starting to make your muffins. Cold ingredients can cause the melted butter to solidify, resulting in clumpy batter.

It’s also essential not to overmix your batter. Gluten-free flours are more delicate than traditional wheat flour and can become tough if overworked. Mix until everything is just combined.

When lining your muffin tin with paper liners, try lightly spraying them with a non-stick spray first. Gluten-free muffins tend to stick more than their wheat flour counterparts, so this trick helps prevent sticking and ensures that you get a perfectly formed muffin top.

Finally, if you like a sweeter corn muffin, add an extra tablespoon of honey or sugar to your batter. Conversely, if you prefer a less sweet cornbread muffin, you can reduce the amount of sugar used.

Follow these tips for perfect gluten-free sweet cornbread muffins every time!


Now, let’s take some time to answer the most frequently asked questions about this Gluten-Free Sweet Corn Bread Muffin recipe so that you can proceed with confidence and certainty. I have compiled a list of FAQs that cover commonly encountered issues in baking gluten-free and dairy-free muffins while still obtaining perfect results.

Why is cornbread not gluten-free?

Although corn is inherently free from gluten, traditional cornbread recipes often contain gluten from the addition of white flour. In order to prepare gluten-free cornbread, it is important to utilize gluten-free substitutes like gluten-free cornmeal and gluten-free measure-for-measure flour, which we will be using in our recipe today.

How do you keep cornbread muffins from falling apart?

Are you struggling with your cornbread falling apart when you try to serve it? Adding an egg yolk to the recipe can help keep its shape intact. Simply mix the yolk with the other moist ingredients, even if the original recipe doesn’t include any eggs.

Is Jiffy corn muffin gluten-free?

Jiffy corn muffin mix contains wheat flour which means it’s not suitable for a gluten-free diet.

Is there a difference between corn muffins and cornbread?

Cornbread and corn muffins are two different variations of grain-based baked goods. Cornbread, typically baked in a skillet or pan, is made with cornmeal and may or may not be sweetened. Corn muffins, on the other hand, are made with cornmeal and usually contain larger amounts of sugar, resulting in a more cake-like texture.

Bottom Line

And there you have it, folks! My gluten-free sweet cornbread muffin recipe is sure to have your taste buds dancing with delight. Not only is this recipe delicious, but it is also a healthier alternative to traditional cornbread muffins, making it perfect for those with dietary restrictions.

By using gluten-free flour blends and dairy-free substitutes, you can enjoy the classic taste of southern cornbread without the guilt. And with the ability to make substitutions and variations to suit your preferences, these muffins can be personalized to your liking.

So what are you waiting for? Gather up your ingredients and get baking! Your friends and family will thank you for serving up these delectable muffins that are sure to please any crowd.

Trust me, once you take a bite of these sweet cornbread muffins, you won’t even miss the gluten and dairy. So go ahead and indulge yourself in some guilt-free enjoyment. Happy baking!

Gluten Free Sweet Corn Bread Muffins

Gluten Free Sweet Corn Bread Muffins Recipe

These won't last very long. This recipe is a family favorite adapted from spanish cookbook by Carmen Aboy Valdelluli for my gluten intolerant wife. Golden brown and delicious. 😉
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Prep Time 15 mins
Cook Time 28 mins
Servings 2 mini loafs
Calories 235 kcal


  • 1/2 cup cornmeal
  • 1/2 cup sugar
  • 6 tablespoons rice flour
  • 1 1/2 tablespoons tapioca flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup soymilk
  • 4 tablespoons butter, melted
  • 1/2 teaspoon vanilla
  • 1 large egg


  • Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.
  • Combine dry ingredients.
  • Slowly mix in milk, melted butter, vanilla, and already beaten egg.
  • Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.

Add Your Own Notes


Serving: 58gCalories: 235kcalCarbohydrates: 35.4gProtein: 3.2gFat: 9.3gSaturated Fat: 5.2gCholesterol: 51.4mgSodium: 408.4mgFiber: 1.1gSugar: 17.6g
Keyword < 60 Mins, Breads, Caribbean, Free Of..., Oven, Puerto Rican, Quick Breads, Sweet
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