Are you ready to indulge in the warm, comforting goodness of freshly baked Gluten Free Corn Muffins? Whether you're gluten-sensitive or simply looking for a deliciously fluffy treat, these muffins are sure to become a favorite in your kitchen! With a perfect balance of sweet and savory, they make an ideal companion for breakfast, brunch, or even as a snack. In just 30 minutes, you can whip up a batch of 12 delightful muffins that will leave your taste buds singing. Get ready to impress your family and friends with this easy-to-follow recipe that guarantees satisfaction in every bite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cornmeal
- 1 cup gluten-free all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 eggs
Instructions
- Preheat the oven to 400°F (200°C). Prepare a 12-cup muffin tin by either greasing each cup thoroughly with butter or vegetable oil, or lining with paper muffin liners.
- In a large mixing bowl, combine the dry ingredients: cornmeal, gluten-free all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended and no lumps remain.
- In a separate medium bowl, whisk together the wet ingredients: milk, vegetable oil, and eggs until completely combined and smooth.
- Pour the wet ingredient mixture into the dry ingredient bowl. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the muffins tough.
- Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Serve warm with butter, honey, or your favorite spread. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Measure Accurately: For the best results, use a kitchen scale to measure your ingredients, especially the gluten-free flour, as this can greatly affect the texture of your muffins.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so be gentle!
- Add Flavor: Feel free to mix in extras like corn kernels, shredded cheese, or jalapeños for a savory twist, or blueberries and cinnamon for a sweet variation.
- Check for Doneness: Keep an eye on your muffins as they bake. Ovens can vary, so start checking for doneness a couple of minutes before the 18-minute mark to avoid overbaking.
- Cool Properly: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to remove without breaking.
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days or freeze them for longer storage. Just reheat them in the oven for a few minutes before serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: g
Cholesterol: 35mg
