Gluten Free Cornbread Muffins

Gluten-Free Cornbread Muffins –

the most delicious gluten-free cornbread muffin recipe! Light and flavorful – perfect with chili or for the holidays!

This post is sponsored by Bob’s Red Mill, but the opinions are my own. 

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Whether you follow a gluten-free diet or not you are going to want to make these little guys!  They are so fluffy and delicious.  Nobody will even realize that they are gluten-free and dairy-free.  They are that good!  And this is all thanks to Bob’s Red Mill!

Best enjoyed with a warm bowl of chili or the perfect side dish addition to your family’s holiday meal.  With the added bonus that they are kid-approved so the whole family will love them!

WHY YOU WILL LOVE THIS RECIPE

1. Handheld – who doesn’t love a delicious food that fits right in the palm of your hand!  They are so cute and the perfect size for dunking 🙂
2. Family friendly – I don’t know about your kids but mine love anything in muffin form!  Nothing better than something that the whole family will eat.
3. Light & fluffy – this recipe is fool-proof and makes the most light & fluffy cornbread muffins every time!

WHAT YOU WILL NEED

• Almond milk
• Fresh lemon juice
• Cornmeal
• Bob’s Red Mill Gluten-Free 1-to-1 Flour
• Baking powder
• Baking soda
• Xanthum gum
• Kosher salt
• Vegan butter, melted
• Coconut sugar
• Honey
• Eggs

RECIPE FAQs & TIPS:

• Can I prepare these ahead of time? – Absolutely!  Once they have cooled you can keep them in an airtight container for about 2 days at room temperature and up to a week in the fridge.
• Can I freeze them? – Yes!  After they have cooled completely you can place them in a freezer bag, press out as much air as you can, and you can keep them in the freezer for 2-3 months.
• What should I serve with them? – We highly recommend making them with chili!  We don’t make chili without them!  This one is our fav!!  They also make a great Thanksgiving side dish.
• How to eat them? – they are so yummy that you could eat them by themselves but if you want to bring them to the next level – cut them in half and add a little honey, ghee, or butter on top!!

HOW TO MAKE GLUTEN-FREE CORNBREAD MUFFINS

Step 1: Place all wet ingredients in a bowl

Step 2: Mix in the dry ingredients

Step 3: Spray muffin tin with nonstick spray and add batter about 3/4 of the way full.

Step 4: Bake for 20 minutes or until the toothpick comes out clean.

Step 5: Let them cool and enjoy!!

OTHER RECIPES YOU MIGHT LIKE:

• 7 Layer Salad
• Gluten-Free Stuffing
• Gluten-Free Pie Crust
• Dairy-Free Pumpkin Pie

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Love,

E

Thank you so much for reading & supporting The Wooden Skillet! This post includes affiliate links for products I actually use in my own home and personally recommend. Should you make a purchase using one of these links, The Wooden Skillet will earn a small commission at no extra cost to you, which helps me continue to bring you great original content. Thank you!

Gluten Free Cornbread Muffins

★★★★★ 5 from 4 reviews

• Author: Erin Jensen
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Muffin
• Method: Oven
• Cuisine: American

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Description

Gluten Free Cornbread Muffins – a simple and delicious gluten-free cornbread muffin that is perfect for chili or the holidays!

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Scale 1x2x3x

Ingredients

• 1 cup unsweetened almond milk
• 1 teaspoon fresh lemon juice
• 1 cup cornmeal
• 1 cup Bob’s Red Mill Gluten-Free 1-to-1 Flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon xanthum gum
• 1/8 teaspoon kosher salt
• 1/2 cup vegan butter, melted
• 1/3 cup coconut sugar
• 3 tablespoons honey
• 2 eggs

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Instructions

1. Preheat: Preheat oven to 375 degrees.
2. Dairy-Free “Buttermilk”: Combine unsweetened almond milk and lemon juice in a small bowl.  Set aside.
3. Dry Ingredients: In medium mixing bowl combine dry ingredients: cornmeal, flour, baking powder, baking soda, xanthum gum, coconut sugar and salt.
4. Wet Ingredients: In a medium mixing bowl combine wet ingredients: melted butter, honey, eggs and the almond milk mixture. Whisk to combine.
5. Combine: Combine wet and dry ingredients and mix well to combine.
6. Prepare Muffin Tin: Spray muffin tin with olive oil (or use muffin liners). Fill each muffin approximately 3/4 the way full.
7. Bake: Bake for 20 minutes or until a toothpick comes out clean.
8. Cool: Let cool in the muffin tin about 10 minutes and then remove and let finish cooling.

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Notes

• Can I prepare these ahead of time? – Absolutely!  Once they have cooled you can keep them in an airtight container for about 2 days at room temperature and up to a week in the fridge.
• Can I freeze them? – Yes!  After they have cooled completely you can place them in a freezer bag, press out as much air as you can, and you can keep them in the freezer for 2-3 months.
• What should I serve with them? – We highly recommend making them with chili!  We don’t make chili without them!  This one is our fav!!  They also make a great Thanksgiving side dish.
• How to eat them? – they are so yummy that you could eat them by themselves but if you want to bring them to the next level – cut them in half and add a little honey, ghee, or butter on top!!
• Can I use regular butter? – Yes! If butter isn’t an issue for you, then go ahead and use it!
• Almond Milk alternative? – You should be able to use any dairy-free milk.

Keywords: gluten free cornbread muffins