Gluten-Free Cornbread Muffins

These gluten-free cornbread muffins are the ultimate side dish to serve alongside chili or any savory meal! Their unbeatable texture will make them a crowd favorite for sure!

Why You'll Love This Recipe

I've said it once and I'll say it again, there's just something about cornbread that makes it the ultimate side dish. It's hard to imagine a big bowl of warm chili without cornbread to go along with it! But cornbread is also a great replacement for dinner rolls and the ideal addition to any meal.

They're the perfect savory bites, and truly unbeatable with a little butter and honey on top. These Gluten-Free Cornbread Muffins are so easy to make and are sure to be a hit with the family!

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Substitutions & Variations
• Instructions
• Serving Suggestions
• Storage
• Pairings
• Gluten-Free Cornbread Muffins

Ingredients

The ingredients used for this recipe is very straightforward! A very beginner friendly dish to bake as I doubt there will be any confusion. Here is everything you will need!

• Almond milk: A lactose free milk perfect for those who are lactose intolerant. The milk will act as a combining agent for the dry ingredients in the batter!
• Lemon juice: A little lemon juice to add some acidity to the muffins. Don't worry, this will be balanced out shortly.
• Room temperature eggs: The eggs will aid the batter in holding its shape when baked!
• Cane sugar: Adding some sweetness to the muffins to ensure they have a nice rounded flavor profile to them.
• Honey: The honey will also add some sweetness as well as balance out the lemon juice!
• Gluten-free cornmeal: A gluten-free option to ensure this recipe remains GF. What's cornbread without the cornmeal?
• Gluten-free flour: Adding some GF flour to the mixture to ensure the muffins have a nice smooth texture and hold a nice shape after baking!
• Baking powder: This will make sure the muffins get a lovely rise and become fluffy!
• Nutritional yeast: Will add a cheesy taste to the muffins, balancing out the other flavors, without actually adding cheese.
• Baking soda: In combination with the baking powder, the soda will ensure the muffins have that unbeatable fluffiness!
• Salt: A bit of salt to balance out the sweetness!
• Unsalted butter, melted: The butter will act as another combining agent to the dry ingredients in the mixture to help create that batter consistency.

See recipe card below for a full list of ingredients and measurements!

Substitutions & Variations

Whether you're missing a few of the above ingredients, or just looking for simple modifications, these tips below can help you adjust the recipe!

• Sans Cheesiness: If you aren't a fan of nutritional yeast, you can either skip the ingredient or add in some real cheese!
• Make it Non-GF: If you don't mind, you can certainly make this recipe with regular products!

Please note that this recipe has not been tested with any other substitutions or variations than the ones listed above. Please be mindful that if you replace or add any new ingredients not mentioned above that the recipe results may change.

Instructions

These gluten-free cornbread muffins come together in just over an hour. So, let's get baking!

Start by preheating the oven to 425 degrees and greasing a muffin tin, or adding liners. Then, combine one and a half cups of almond milk with a tablespoon of lemon juice. Stir to combine and allow this mixture to sit for about 5-10 minutes. This step is in lieu to adding buttermilk. While you can add buttermilk instead, I find using almond milk adds a lightness and fluffiness to the muffins.

While that's sitting, combine two room temperature eggs with three fourths cup of cane sugar in a large bowl. Beat with an electric mixer, then add two tablespoons of honey and our almond milk mixture. Use the electric mixer to combine throughly.

Next, add one and a half cups of gluten-free cornmeal to a medium-sized bowl. My favorite cornmeal is from Bob's Red Mill because I find the consistency produces a better texture than others. Then, add one cup of gluten-free baking flour. If you've been following me for awhile or have checked out any of my other baking recipes, then you know I'm impartial to Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. I've tried SO many different kinds of gluten-free flours over the years and this once consistently produces the best results.

Now, add two teaspoons of baking powder, one tablespoon of nutritional yeast, half a teaspoon of baking soda, and a pinch of salt. Nutritional yeast is a great addition here to give the muffins a cheesy taste without actually adding cheese. Mix all of the dry ingredients together, then slowly sift them into the wet ingredients. Use the electric mixer to throughly combine before pouring in half a cup of melted & cooled unsalted butter. Mix to combine the butter, then pour the batter into the prepared muffin tin. Finally, bake for roughly 15 minutes.

Serving Suggestions

These muffins pair beautifully with some chili or served alone! I really do enjoy snacking on these as they are. Just add a little butter right on top, heat them up slightly and you've now got a perfect gluten-free cornbread muffin snack!

Storage

These are extremely simple to store! Simply seal up the muffins (either a sandwich bag or in a container with a lid) and store in a dry area. They will stay fresh for 3-5 days until it's time to discard them.

I recommend heating them up slightly in the microwave before eating! That way they have a nice and soft texture, and you can melt a bit of butter right on top.

Pairings

While I could eat a dozen of these muffins with just a little butter and honey, there are some dishes I like to pair the muffins with.