Of all of the breads that I bake, cornbread muffins are what I crave during the chillier months—and these Gluten-Free Maple Cornbread Muffins are always in regular rotation!
Gluten-Free Cornbread Muffins
We love corn muffins alongside soup, stews, and chili—or warmed with eggs in the morning or on their own as a toddler 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.
Ingredients in Cornbread Muffins
These Gluten-Free Cornbread Muffins have cornmeal, whole wheat (or gluten-free) flour, maple syrup, canola oil (or melted butter), salt, baking powder, and milk (dairy or nondairy). Nothing too tricky about the ingredients in this recipe—which also makes it a good one to make with the kids!
Egg-Free Cornbread Muffins
I love this recipe since it’s a nice option for kids with allergies (except for corn). These muffins are made without eggs and they are easy to make dairy-free with unsweetened plain nondairy milk and gluten-free with gluten-free cup for cup flour.
How to Make Gluten-free Cornbread Muffins Step-by-Step
Here’s a look at the simple process of making these muffins.
- Preheat the oven and grease a mini muffin tin.
- Stir together the ingredients. Add about 1 1/2 tablespoons batter to each muffin cup.
- Bake until lightly golden brown. Remove from the oven and transfer to a wire rack to cool.
Can I make these cornbread muffins ahead of time?
Sure thing. Just store them in an airtight container at room temperature for up to 24 hours or in the fridge for up to 3 days. You can also freeze them in a freezer bag with as much air removed as possible for up to 3 months. Warm slightly to serve.Print
Moist and nutritious, these gluten-free cornmeal muffins are an easy side, breakfast, or yummy snack.
- 1 cup cornmeal
- 1 cup whole wheat (or gluten free flour blend)
- 1 tablespoon baking powder
- 1 cup milk (plain unsweetened if using nondairy)
- 2 tablespoons maple syrup
- 1/4 cup canola oil or melted and slightly cooled butter
- 1 teaspoons salt
- Preheat the oven to 400 F and grease a mini muffin tin.
- Stir together all ingredients in a medium bowl. Portion about 1 1/2 tablespoons batter into each prepared cup and bake for about 12-14 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
- Transfer to a wire rack to cool. Serve warm or at room temperature.
Store fully cooled muffins in an airtight container in the fridge for up to 3 days and heat for 15 seconds in the microwave before serving.