Gluten Free Cornbread Muffins
Anyone who has eaten gluten free for a while knows that most of the time, cornbread muffins/cornbread is off limits. I’ve been gluten free for 5 years now, and off-on before that for 8 years. One of the things I missed were cornbread muffins, especially Famous Dave’s cornbread muffins! Until now. This recipe is hands down just as good, if not better, than all the cornbread I’ve had before. They’re sweet, but not too sweet, and so so good. I brought these to a family event one time, and everyone couldn’t believe not only were they homemade, but gluten free!
BONUS – you can even make them LOW FODMAP!! With just a few ingredient swaps (noted below), they’ll fit right in to a low fodmap eating style.
Give ’em a shot and let me know what you think!!
Gluten Free Cornbread Muffins
Equipment
- 1 12 cup muffin tin
Ingredients
- 1/2 cup butter melted then slightly cooled
- 3/4 cup milk any kind (we use whole cow’s milk)
- 1/2 cup sugar use slightly less than ½ cup, trust me, it’s sweet enough!
- 1/4 cup honey
- 2 large eggs
- 1 cup gluten free baking flour blend I’ve used both Bob’s Red Mill 1-to-1 flour and Namaste GF Perfect Flour Blend
- 1 cup gluten free yellow cornmeal
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees. Line a standard-sized, 12 cup muffin tin with liners and set aside.
- To a large mixing bowl add the melted butter, milk, sugar, honey, and eggs then whisk to combine. Set aside.
- To a medium-sized mixing bowl add the gluten free flour blend, cornmeal, baking powder, baking soda, and salt then whisk to combine. Add the dry ingredients to the wet ingredients, whisk until smooth. You do NOT need to use an electric mixer. Batter will be slightly runny.
- Fill each lined muffin cup about ¾ full, then bake for 18-20 minutes, (in my convection oven it usually takes about 21-22 min) until the tops of the muffins are lightly browned and a toothpick inserted into the center comes out clean. Do overbake (they will be dry). Let muffins cool for about for 5 minutes before removing to a cooling rack.
- Note: you can also bake the batter in an 8x8 greased baking dish and cut into squares once cooled. Also, I have NOT made this with regular whole-wheat flour.
Notes
Last Updated on December 18, 2025 by Lindsey Remmers
