Gluten Free Cornbread Muffins
A simple recipe for gluten free cornbread muffins that are as good on the Thanksgiving table as they are with a bowl of soup on a chilly fall evening.
Servings: 12 servings
Calories: 131kcal
Ingredients
- 1 ¼ cups gluten free flour (140 grams)
- ¾ cup cornmeal
- ¼ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup whole milk
- 1 egg
- 2 tablespoons unsalted butter melted
Instructions
- 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
CN's Tips
- What kind of flour? A gluten-free all-purpose flour works well here, or try a single-origin gluten free flour like oat flour or almond flour.
- 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 (or try my gluten free honey cornbread muffins recipe). You can also try coconut sugar.
Nutrition
Calories: 131kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 217mg | Potassium: 68mg | Fiber: 2g | Sugar: 6g | Vitamin A: 111IU | Calcium: 95mg | Iron: 1mg