Gluten Free Classic Corn Muffins

Total time30 min

Prep time10 min

Cook time20 min

Sweet cornmeal and a touch of honey give these muffins their signature golden crumb and just-right hint of sweetness. Buttermilk keeps the inside moist and tender, while a hot 400°F oven bakes each one into a muffin with crisp, golden edges and a soft center. They come together quickly in two bowls — no fancy equipment, just a whisk and a muffin tin — and bake up puffed and craggy on top in under 20 minutes. Warm from the oven with a pat of something creamy melting into the center, or cooled and packed for later, these hit that classic sweet-savory corn muffin note every time. It's a comforting, crowd-pleasing bake that fits neatly into a gluten free spread.

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Ingredients

12 servings

1 cup yellow cornmeal
Pearl Milling Co Yellow Corn Meal - 5 LB Kroger Yellow Corn Meal Pearl Milling Company Yellow Corn Meal Arrowhead Mills Organic Yellow Cornmeal Aunt Jemima Yellow Corn Meal 80 Oz
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1 cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 cup buttermilk
2 large eggs
¼ cup unsalted butter, melted and slightly cooled
2 tbsp honey
1 tbsp neutral oil butter or unsalted butter, for greasing

Instructions

1
Preheat the oven to 400°F (205°C). Grease all 12 cups of a standard muffin tin with neutral oil or softened butter, coating the rims as well.
2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.

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