I’ve had a goal to make a gluten free corn muffin that’s as good as those made with regular flours for a while now. Of all of the breads that I bake, corn muffins (and cornbread) is what I want the most during the chillier months. So after a bit of experimentation, I think I hit that mark with this recipe.
We love corn muffins alongside soup, stews, and chili—or warmed with eggs in the morning or on their own as a snack. I particularly love this recipe because (in addition to being delicious) each muffin is filled with protein and complex carbs, so they are more nutritious than the standard white flour variety. Plus, these muffins are moist and just a little bit sweet, with the pleasing texture that you’d expect from a corn muffin. You can make them sweeter with an extra drizzle of honey on top (and a smear of butter wouldn’t hurt either!), or spread with your favorite nut butter.
Maple Cornmeal Muffins
*You can use nondairy milk, such as almond or coconut, in place of the yogurt if needed. Start out with 3/4 and add a little more if needed to make a thick batter that’s easy to spoon into the muffin tin.
Makes 12 standard muffins
2 cups cornmeal
1 1/2 cups almond meal
1 t salt
3 t baking powder
1/3 cup unsweetened applesauce
1 cup plain whole milk yogurt*
1/2 cup melted butter, slightly cooled
2 T-1/4 cup maple syrup (depending on your preference)
1. Preheat the oven to 350 F and grease a standard muffin tin.
2. Combine the cornmeal, almond flour, salt, and baking powder in a medium bowl. Whisk the applesauce, yogurt, butter, eggs, and maple syrup in a separate bowl. Gently stir the wet ingredients in the dry until combined.
3. Portion into muffin cups, filling almost to the rim, and bake for 25-27 minutes or until a cake tester inserted into the center comes out clean. Let cool for 2 minutes in the pan, then remove to a wire rack. Serve warm, at room temperature, or chilled, as you like.
Use canola or coconut oil in place of the butter.
Try honey instead of maple syrup.
Add in 1/4 cup raisins or dried cranberries.
*Try this recipe in a mini muffin tin. Just cut the baking time down to 16-18 minutes, or until a cake tester inserted into the center comes out clean.