These quick and easy Gluten-Free Cornbread Muffins have a perfectly browned outside and a light and fluffy texture on the inside! They are simply the BEST gluten-free cornbread muffin recipe! Light and flavorful – perfect with a bowl of chili or for the holidays!
This post is sponsored by Bob’s Red Mill, but the opinions are my own.
The BEST Gluten-Free Cornbread Muffins
You are going to want to save this one! 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 (our family loves to have them at our Thanksgiving dinner). With the added bonus that they are kid-approved, so the whole family will love them!
Prefer more of a classic cornbread shape made in a baking pan!? We have you covered – Classic Gluten-Free Cornbread!
Why You Will Love This Recipe
- 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 🙂
- 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.
- 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 – any type of milk will work and mixing it with some lemon juice makes it similar to buttermilk.
- cornmeal – the traditional base for any classic cornbread recipe!
- Bob’s Red Mill Gluten-Free 1-to-1 Flour – our favorite gluten-free baking ingredient, perfect for mixing with the cornmeal as the dry ingredient base.
- baking powder & baking soda – they’re subtle but important to ensure that your muffins come out nice and fluffy.
- xanthum gum – this is essential for providing structure and is naturally gluten-free.
- kosher salt – always the perfect simple seasoning!
- Vegan butter, melted – option to use regular butter, if you don’t need it to be dairy-free.
- coconut sugar & honey – perfect for adding a touch of sweetness and even better when you drizzle more honey on top!
- eggs – these also help with providing a lot of structure to the best cornbread.
How To Make Gluten-Free Cornbread Muffins
Measure out the wet ingredients and mix them with a whisk in a mixing bowl.
Mix in all of the the dry ingredients.
Option to use muffin cup liners or simply spray your favorite muffin tin with nonstick spray and scoop in the batter about 3/4 of the way full.
Bake on the middle rack of a preheated oven at 375 degrees F for 20 minutes or until a toothpick comes out clean.
Let them fully cool and enjoy!!
Recipe FAQs & Tips:
- Can I prepare cornbread muffins 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 cornbread muffins? – 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 don’t make a pot of chili without them! This one is our favorite!! They also make a great Thanksgiving side dish.
- Best way to enjoy cornbread muffins? – 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!!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Gluten-Free Recipes You Might Like:
Gluten Free Cornbread Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Muffin
- Method: Oven
- Cuisine: American
Description
Gluten Free Cornbread Muffins – a simple and delicious gluten-free cornbread muffin that is perfect for chili or the holidays!
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
Instructions
- Preheat: Preheat oven to 375 degrees F.
- Dairy-Free “Buttermilk”: Combine unsweetened almond milk and lemon juice in a small bowl. Set aside.
- Dry Ingredients: In medium mixing bowl combine dry ingredients: cornmeal, flour, baking powder, baking soda, xanthum gum, coconut sugar and salt.
- Wet Ingredients: In a medium mixing bowl combine wet ingredients: melted butter, honey, eggs and the almond milk mixture. Whisk to combine.
- Combine: Combine wet and dry ingredients and mix well to combine.
- Prepare Muffin Tin: Spray muffin tin with olive oil (or use muffin liners). Fill each muffin approximately 3/4 the way full.
- Bake: Bake for 20 minutes or until a toothpick comes out clean.
- Cool: Let cool in the muffin tin about 10 minutes and then remove and let finish cooling.
Notes
- Prep Ahead of Time – 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.
- Freezer – 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.
- Serving suggestion – 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.
- Toppings – 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!!
- 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.
Nutrition
- Serving Size: 1 muffin
- Calories: 168
- Sugar: 9.8 g
- Sodium: 227.9 mg
- Fat: 5.1 g
- Carbohydrates: 28.2 g
- Protein: 2.8 g
- Cholesterol: 31 mg
Keywords: gluten free cornbread muffins
Monica Khanna says
Hi,
Thank you so much for this recipe! It looks great. What brand of vegan butter did you use?
THanks!
Erin says
Hi, Monica! I used Califia Farms plant-based butter! 🙂
Faith says
After Thanksgiving I did not want to cook anymore. I threw chili in my crockpot and made up these cornbread muffins for an easy meal. They are so good and soft. They were a great addition to our meal.
★★★★★
Erin says
Thank you so much, Faith! These go perfectly with chili – such a good plan 🙂
Kathy Palahnuk says
So delicious and simple to make, substituted oat milk because my daughter is allergic to nuts and they still came out great!
★★★★★
Erin says
Thanks, Kathy! And so glad to hear it worked just as well with oat milk – I know others will appreciate hearing that 🙂 Thanks for leaving your feedback – I really appreciate it!
Cakm143@aol.com says
I’ve been making these without the xanthum gum and they work out great! Its kind of expensive and if you don’t already have it for another recipe don’t let it stop you from making these. The family loved them for Thanksgiving!
★★★★★
Erin says
Thank you so much for your feedback! And that is great to hear about the xanthum gum – I really appreciate that and I know others will find that helpful too! Thank you!
Grace says
If I didn’t make the recipe myself I would have no idea these were gluten free. They are yummy and have a great texture. I brought them to a chili cookoff and got so many compliments. Great recipe!
★★★★★
Erin says
That so amazing, Grace! Thank you so much and I really appreciate you taking the time to leave feedback 🙂