This simple gluten free corn muffin recipe makes a sweet, easy breakfast or even serve it as a side with chili or your favorite barbecue.
Gluten Free Corn Muffins
I feel like corn muffins are one of those recipes that everyone loves and nobody thinks to make. I always make corn bread but decided one night that gluten free corn muffins needed their chance to shine.
I often make corn bread when we have things like ribs or chili for dinner and then we usually eat the leftover gluten free corn bread for breakfast the next day. I figured since we’d be eating it for breakfast, a gluten corn muffin recipe would be the way to go.
And I’m so glad I made that decision. It had been so long since I had had corn muffins that I had forgotten how much I love them. There’s just something so simple and delicious about them.
My 4-year-old pretty much fell in love with them too. She could not get enough and has been asking for more corn muffins ever since.
Luckily for me (and you), these corn muffins are a cinch to make, you can make a big double batch, and they freeze really well. You can defrost them at room temperature or you can defrost them quickly in a warm oven or toaster oven.
I also make my gluten free corn muffin recipe dairy free since my daughter is lactose intolerant. I use unsweetened coconut milk (my non-dairy milk of choice for baking) but if you don’t need a dairy free version, you can use your milk of choice.
I also use avocado oil in the recipe, which is a neutral tasting oil. So if you don’t have avocado oil on hand, vegetable oil or canola oil would work just fine.
If you want to turn the gluten free corn muffins into a gluten free corn bread recipe, reduce the sugar to ¼ C (unless you like it on the sweeter side) and bake it in an 8×8 baking dish at 400 degrees for 20-25 minutes. This really is a great versatile gluten free recipe to add to your recipe collection.
As I mentioned before, I love these muffins with savory dishes like ribs, BBQ chicken, or chili but my absolutely favorite way to eat them is toasted on a buttered griddle. SO. GOOD. It’s like diner style at home. Enjoy!
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Gluten Free Corn Muffins
This simple gluten free corn muffin recipe makes a sweet, easy breakfast or even serve it as a side with chili or your favorite barbecue.
Ingredients
- 1 1/4 cups All-Purpose Gluten Free Flour
- 1 teaspoon Xanthan Gum (omit if your flour blend contains it)
- 3/4 cup Fine Corn Meal
- 1/2 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Fine Sea Salt
- 1 cup Unsweetened Coconut Milk, Or dairy milk
- 1/3 cup Avocado Oil, Or vegetable oil
- 2 large Eggs, Room temperature
Instructions
- Preheat oven to 350°F and line a muffin tin with 12 paper liners.
- In a large bowl, whisk together the gluten free flour, xanthan gum, corn meal, sugar, baking powder, and sea salt.
- In a medium bowl, whisk together the milk, oil, and eggs. Pour the wet ingredients into the dry ingredients and stir until combined.
- Transfer the batter to the prepared muffin tin, dividing it equally between the 12 cups.
- Bake for 20-25 minutes (see notes for baking time). Cool in the pan for 5 minutes before removing and cooling on a wire rack.
Notes
- Baking time will vary depending on the oven and the flour you use. Check for doneness after 20 minutes and then check after another 2 minutes. Muffins are done when a toothpick comes out clean or with moist crumbs.
- These muffins freeze well. Defrost at room temperature.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 188
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Sandra Erdman
Friday 8th of May 2020
So good good good....also what is really special is the muffin tin!!!! It is just like my mother's and I now bake with them. Call me crazy but I love that pic in this post!
Giora
Wednesday 23rd of November 2016
Just made these. I only used 1/4 cup of sugar and also added fresh corn. Came out nice, but could use more salt (since it wasn't on the sweet side)
Lauren
Monday 21st of November 2016
Can I substitute coconut sugar for the granulated sugar?
Sharon
Monday 21st of November 2016
Hi Lauren, while coconut sugar would work, it would make these pretty dark. If you don't mind, go for it! You could try honey or maple sugar though to keep the lighter color.
sami dore
Sunday 23rd of October 2016
Corn muffins will always have a special place love you for shearing nice ideas thank you
Melanie
Saturday 22nd of October 2016
The GF Flour mix I have already has Xanthan Gum in it, I have used it for waffle recipe and just didn't add the Xanthan gum like,it calls for. Would you recommend just leaving it out since its already in the flour?
Sharon
Saturday 22nd of October 2016
Hi Melanie, If your mix already has xanthan gum, there's no need to add more so you can just leave out the amount I called for :)