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!Jump to Recipe
The Perfect Bite
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!
Let’s Get Baking
I could talk about these muffins for hours but the real thing we need to discuss is this recipe. 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.
Now it’s time for the dry ingredients! 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. Next, 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.
Next, 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.
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. These gluten-free cornbread muffins pair perfectly with a big bowl of chili. Whether you’re looking for a Healthy White Chicken Chili recipe or a Vegetarian Chili recipe, I have you covered! Check out my two chili recipes and let me know which one you like best!
If you’re looking for a more hearty, cheesy cornbread recipe then this Cheesy, Gluten-Free Cornbread Skillet is for you. It’s loaded with cheese, sweet corn and sliced jalapeños. It makes a big skillet of cornbread, so it’s perfect if you’re having a potluck or BBQ. But let’s be honest, you can’t go wrong no matter what cornbread you make.
Finally, if you need a unique side dish to serve at Thanksgiving or Christmas, try out this Gluten-Free Cornbread Stuffing! You can use the cornbread from this recipe to transform your stuffing into a dish that will have everyone going back for seconds on. The recipe is easy to make and tastes even better than it looks.
Gluten-Free Cornbread MuffinsCourse: Muffins, Recipes, SidesDifficulty: Easy
These perfectly golden muffins are not only gluten-free and so delicious, but also a breeze to make!
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
1/4 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 a “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!
- Store these muffins in an air-tight container for up to four days