Fluffy Gluten-Free Corn Muffins: So Easy, So Delicious!
Corn muffins: make these incredibly fluffy, golden gluten-free treats in under 30 minutes. Perfect for any meal, simple ingredients, amazing taste.
Ingredients
- 1 cup (152g) gluten-free cornmeal
- 3/4 cup (113g) gluten-free measure-for-measure flour
- 1/4 cup (50g) granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 cup (240ml) milk (milk of choice)
- 1/4 cup (57g) butter (melted)
Instructions
- Preheat the oven to 400°F. Line a muffin pan with baking cups.
- In a large bowl, combine the cornmeal, gluten-free flour, sugar, baking powder, and salt. Whisk briefly to combine.
- In another bowl, whisk together the eggs, milk, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter will look pillowy due to the baking powder, ensuring light, fluffy muffins. Avoid overmixing.
- Scoop the batter evenly into the prepared muffin pan, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve warm and enjoy!
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.