These quick and easy Gluten-Free Cornbread Muffins have a perfectly browned outside and a light and fluffy texture on the inside. It is simply the BEST gluten-free cornbread muffin recipe! Light and flavorful – perfect with a bowl of chili or at your holiday table!
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! Best enjoyed with a classic slow cooker chili or the perfect side dish addition to your family’s holiday meal (our family loves to have them at our Thanksgiving dinner). Plus, 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!
Do You Have a Smoker?
If you love using a smoker as much as we do, you definitely need to try our Smoked 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!
- 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.
- xanthan 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
The first steps to making this easy recipe are to measure out the wet ingredients and combine them with a whisk in a mixing bowl.
Then, mix all of the dry ingredients in a separate bowl. Add them to the bowl of wet ingredients and give it all a good stir.
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.
Be sure to let them fully cool and enjoy!
Best Ways To Serve Gluten Free Cornbread Muffins
Once these fluffy cornbread muffins have fully cooled, we love to enjoy them with a drizzle of honey or generous amount of your favorite butter. They are a super easy side dish recipe that goes well with a comforting bowl of the Best Paleo Chili or with all the other holiday table staples at your next family gathering!
Recipe FAQs
- 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.
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
Our simple and delicious Gluten-Free Cornbread Muffin recipe is the perfect side dish for a bowl of chili or the holidays!
Ingredients
- 1 cup unsweetened almond milk
- 1 teaspoon fresh lemon juice
- 1 cup cornmeal
- 1 cup gluten-free 1-to-1 baking flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon xanthan gum
- 1/8 teaspoon kosher salt
- 1/2 cup vegan butter, melted (sub regular butter)
- 1/3 cup coconut sugar
- 3 tablespoons honey
- 2 large eggs
Instructions
- Prep: Preheat oven to 375 degrees F. Spray muffin tin with nonstick cooking spray (or use muffin liners).
- Dairy-Free “Buttermilk”: Combine unsweetened almond milk and lemon juice in a small bowl or glass measuring cup. Set aside.
- Dry Ingredients: In a mixing bowl, combine cornmeal, flour, baking powder, baking soda, xanthan gum, coconut sugar and salt.
- Wet Ingredients: In a separate large bowl, combine the melted butter, honey, eggs and the almond milk mixture. Whisk to combine.
- Combine: Combine the wet and dry ingredients and mix well to combine. Fill each muffin well approximately 3/4 the way full.
- Bake: Bake for 20 minutes or until a toothpick comes out clean and then are golden brown.
- Cool: Let cool in the muffin tin about 10 minutes and then remove and let finish cooling on a wire rack.
- Serve: Enjoy with a drizzle of honey or dollop of soft butter!
Notes
- Prep Ahead of Time – Once they have fully 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 – once fully cooled, 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 our Turkey Chili it is our favorite! They also make a great Thanksgiving dinner side dish.
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
B says
I didn’t have the vegan butter so I melted regular dairy butter (6tbsp) and the were delicious!
Kristen Maggitti says
These were so simple to make and they were absolutely delicious. Def will make these on every chili night.
Erin says
Thanks, Kristen!!!
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 🙂