Muffins, Recipes

Gluten-Free Cornbread Muffins



Is there anything better than homemade cornbread? These Gluten-Free Cornbread Muffins are the perfect side dish for your next chili night and are so easy to make. Let’s jump right into the recipe!

Why I Love This Recipe

There are a million reasons I love this cornbread recipe, but I’ll start by naming a few. For starters, unlike southern cornbread, these Gluten-Free Cornbread Muffins taste delicious without weighing you down. Certain cornbreads leave you feeling full beyond belief after just one bite, but that’s not the case for this recipe. These muffins are light, fluffy, and oh so delicious! Second, an easy cornbread recipe means an easy clean-up. I’m all about fast recipes that don’t take up time or leave your kitchen looking like a tornado ran through. From start to finish, you can have sweet cornbread muffins in just 30 minutes! Finally, these are the best cornbread muffins out there. Baking them in individual muffin liners in a muffin tin allows each one to cook perfectly and become golden brown. So often, with traditional cornbread, the edges are much darker than the center, leaving an uneven texture both inside and out. These muffins yield the best cornbread recipe out there with perfect results every time!


Let’s Dive Into the Recipe

Enough talk though, it’s time to make this Gluten-Free Cornbread Muffin recipe! We’re going to start by preheating the oven and lining a muffin tin with silicone muffin liners. I prefer to use these silicone muffin liners instead of the paper ones because they’re better for the environment, reusable, and they are a breeze to take off. While the oven is preheating, add your almond milk and lemon juice to a small bowl. You can also use another plant-based milk or regular milk; just make sure it’s not cream or whole milk. We will be using the lemon juice to create a buttermilk so that the muffins are extra moist. Allow that mixture to sit for a few minutes, and take out another bowl. In that bowl, we’re going to crack two room-temperature eggs and add granulated cane sugar. Beat that with a handheld or electric mixer until thoroughly combined, then add the honey and milk mixture. If you don’t have honey, you can also add a tablespoon of maple syrup in place of it!

Next, in a separate bowl, we’re going to prepare our dry ingredients. Start by adding in your gluten-free flour and gluten-free cornmeal. I like to use all-purpose flour or paleo flour instead of almond flour or coconut flour, which are better used for baking desserts. As well, be sure to use yellow cornmeal and double-check that it’s gluten-free, as some aren’t. Moving on, add your baking powder, nutritional yeast, baking soda, and salt to the bowl. The nutritional yeast adds a touch of cheesiness to the dish while keeping it overall sweet, plus it gives it the best texture! Stir to combine all the dry ingredients and then pour them into the wet ingredients. Fold the dry ingredients in and mix together to combine. Finally, pour the melted butter and beat the ingredients together until smooth. Pour your batter into the muffin tins and bake for 15 minutes! Then, remove those golden brown muffins and allow them to cool for about 10 minutes before separating from the liners. Now all that’s left to do is serve them warm with butter and honey!


How to Serve

There’s never a bad time to enjoy these Gluten-Free Cornbread Muffins. These muffins are completely delicious on their own and also are a great side dish to serve with chili. Check out my Vegetarian Chili recipe here!

How to Store

I like to store these muffins on a dessert tray with a glass cover on my counter for easy access. I do recommend storing them in some kind of airtight container, whether that be a Tupperware or ziplock bag. Like any muffin or baked good, it’s best to store them at room temperature as to not dry them out. 

When you go to warm them up, the easiest way to heat them individually is just to place them on a microwavable safe plate and microwave for 20-30 seconds. However, if you’re warming a large amount up, I would place them back in the muffin tin and bake them at 350 for 5 minutes. Just add a bit of honey to keep them moist before you reheat them and you’re good to go! 



Gluten-Free Cornbread Muffins

Recipe by Arianna Negri Course: Muffins, RecipesDifficulty: Easy


Prep time


Cooking time




  • 1 1/2 cups almond milk

  • 1 tablespoon lemon juice

  • 2 room temperature eggs

  • 3/4 cup cane sugar

  • 2 tablespoons honey

  • 1 1/2 cups gluten-free cornmeal

  • 1 cup gluten-free flour

  • 2 teaspoons baking powder

  • 1 tablespoon nutritional yeast

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 1/2 cup unsalted butter, melted


  • Preheat the oven to 425 degrees Fahrenheit and place silicone muffin liners in a muffin tin
  • Add the almond milk and lemon juice to a small bowl, then stir to combine
  • Allow the mixture to sit for five minutes to make buttermilk
  • In a large bowl, beat together the eggs and sugar
  • Once combined, add the honey and milk mixture
  • Next, add the gluten-free flour, gluten-free cornmeal, baking powder, nutritional yeast, baking soda, and salt to a medium bowl
  • Stir to combine then slowly add it to the wet ingredients
  • Pour in the melted butter and beat everything together until thoroughly combined
  • Pour the batter into the muffin liners and bake for 15 minutes
  • Allow the muffins to cool for 10 minutes before removing from the liners
  • Serve warm the butter and honey!

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