Gluten Free Cornmeal Muffins
Elevate your breakfast or snack game with these delightful Gluten-Free Cornmeal Muffins, a perfect balance of fluffy texture and subtle sweetness. Made with a blend of fine or medium cornmeal and gluten-free all-purpose flour, these easy-to-make muffins bring a wholesome twist to classic cornbread. Buttermilk—or a dairy-free substitute—adds a touch of tangy richness, while a hint of vanilla enhances their comforting flavor. Ready in just 35 minutes, these golden, tender muffins are an ideal option for anyone seeking a gluten-free baked treat. Enjoy them warm with a pat of butter, pair them with soups or salads, or simply savor them on their own. Quick, versatile, and freezer-friendly, this recipe is sure to become a staple in your gluten-free kitchen.
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Recipe Information
Ingredients
- 1 cup Cornmeal (fine or medium grind)
- 1 cup Gluten-free all-purpose flour
- 0.5 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Buttermilk (or dairy-free buttermilk substitute)
- 1 Egg
- 0.25 cup Unsalted butter (melted, or dairy-free alternative)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the cornmeal, gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
Evenly distribute the batter between the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 3212 mg | 140% | |
| Total Carbohydrate | 320.2 g | 116% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 113.7 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 340 mg | 26% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
