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Gluten-Free Classic Sweet Cornbread Muffins

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Gluten-Free Classic Sweet Cornbread Muffins are on the March Muffin Madness menu today. Corn muffins are clearly a very popular muffin option. I think it’s because they bridge the gap between savory muffins and sweet muffins and they also work as a terrific bread option.

So far for MMM, we’ve enjoyed Johnny Cake Muffins, Paleo Sweet “Cornbread Muffins, and Basil Prosciutto Corn Cakes.  Today we have another choice to add to our list. Gluten-Free Classic Sweet Cornbread Muffins from Michelle of My Gluten-Free Kitchen.

If you're a lover of sweeter corn muffins, you'll flip over these Gluten-Free Classic Sweet Cornbread Muffins from My Gluten-Free Kitchen! (photo)

Classic Sweet Cornbread Muffins from My Gluten-Free Kitchen

Enjoy learning more about Michelle and her gluten-free Classic Sweet Cornbread Muffins (see the whole line-up of bloggers, blogs, and muffin recipes on gfe here).

I “met” Michelle a little over a year ago when she left a sweet comment on my Top 10+ Best Gluten-Free Girl Scout Cookie “Knockoff” Recipes Plus Bonus Ideas roundup.  A quick look at her blog showed me that Michelle shares lots of beautiful and delicious recipes, as well as lots of other really helpful info for those who are gluten free.

Michelle Palin My Gluten-Free Kitchen

Michelle Palin of My Gluten-Free Kitchen

I’ve since shared many of her recipes in gfe roundup posts. Here are links to some of those recipes and a few more from Michelle’s blog!

~ Apple Puff Pancakes

~ Chocolate Caramel Pretzel Bark

~ Mint Chocolate Brownie Decadence
(part of Over 20 Gluten-Free Chocolate Mint Desserts (Many of Them Green) along with her Mint Chocolate Bundt Cakes with Mint Frosting and her Triple Chocolate Mint Cookies)

~ Summer Berry Sauce

~ Easy Gluten-Free Dairy-Free Bread in Your Bread Machine
(part of Top 20 Best Gluten-Free Bread Recipes Made in a Bread Machine Plus More Info on Bread Machines)

~ Pull-Apart Dinner Rolls
(part of The Best Gluten-Free Rolls (Over 30 Recipes))

Michelle also shares product reviews, kitchen equipment reviews, menu plans, and her favorite gluten-free recipes from others, so be sure to check out her blog. And now it’s Michelle’s turn!

gfe-march-muffin-madness-225

Hello there! My name is Michelle Palin and I blog over at My Gluten-Free Kitchen. I have been baking and cooking gluten-free since my celiac diagnosis in the summer of 2010. I have always loved to bake, so I wanted to get back to that as soon as I could and vowed to figure out how to make my gluten-free treats taste as good as my gluten-full recipes were.

My blog’s motto is “Showing the world how delicious gluten-free can be!” My family is not deprived at all or “missing out” since we don’t have gluten in our home. We regularly have delicious cookies,  brownies, or muffins around to snack on. You could say I have a sweet tooth, or really, I think I have a whole mouthful of sweet teeth!

My Gluten-Free Kitchen Header

I like to use a good all-purpose gluten-free flour blend in my baking. I find that it saves me time and money over buying a variety of different flours, and always produces reliable results. You’ll find my recommendation in the recipe, but feel free to substitute your homemade gluten-free all-purpose blend in this recipe, too. I hope you’ll enjoy these sweet gluten-free cornbread muffins. We’ve been enjoying these for years!

Gluten-Free Classic Sweet Cornbread Muffins Recipe

Gluten-free Cornbread Muffins from My Gluten-Free Kitchen

Yield: 24

Gluten-Free Classic Sweet Cornbread Muffins

Gluten-Free Classic Cornbread Muffins from My Gluten-Free Kitchen

Michelle says: " I hope you’ll enjoy these sweet gluten-free cornbread muffins. We’ve been enjoying these for years!"

Prep Time 10 minutes
Cook Time 14 minutes
Inactive Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 cup melted butter (2 sticks)
  • 1 ⅓ cup sugar
  • 4 eggs
  • 2 cups buttermilk
  • 1 teaspoon baking soda
  • 2 cups gluten-free cornmeal (see notes)
  • 2 cups all-purpose gluten free flour (I use GF Jules gluten-free flour mix)
  • 1 teaspoon xanthan gum (omit if flour blend already has xanthan gum in it)
  • 1 teaspoon salt

Instructions

  1. Spray muffin tins with non-stick cooking spray or line with paper liners.
  2. In a glass measuring cup, measure buttermilk then add baking soda, mix together and let sit.
  3. In a large mixing bowl, melt butter in microwave. Add sugar and use a spatula or wooden spoon, to mix into butter. Add eggs.
  4. Add buttermilk/baking soda to the butter/sugar/egg mixture and mix just until combined.
  5. In a separate bowl, whisk together cornmeal, flour, xanthan and salt. Add to wet ingredients and stir until well mixed.
  6. Fill muffin tin cavities mostly full with batter, filling 24 cavities. Bake at 375º for 14-17 minutes or until a toothpick inserted in center comes out with crumbs only and muffin top doesn't sink in if pressed with fingertip.
  7. Cool in pan for 2-3 minutes. Remove muffins from pan to cool on a cooling rack until ready to serve.

Notes

If 24 muffins is way too many for your family to eat, simply place extras in a resealable freezer bag and freeze for another day! You can also halve the recipe for a dozen muffins.

Shirley here: Be sure to use gluten-free cornmeal. I currently like the gluten-free cornmeal from Nuts.com.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Michelle Palin
Cuisine: American / Category: Breakfast, Bread
Originally published March 29, 2014; updated January 1, 2024.

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Comments

  3. Laurel says

    My husband’s been talking about corn bread lately. He wants it so much he went out and bought some organic, GMO, corn meal. I guess that puts ME on the spot. Alternatively we could have lovely corn muffins instead of bread. I think that’s a plan.

    Reply

  4. Susan says

    Ib I didn’t hab a code, Ib be in da kichen making des right now! (I really do have a cold right now – but I haven’t lost my sense of humor!) I love cornbread muffins – thanks, Michelle, for this delicious-looking recipe!

    Reply

  9. Karen says

    Now you have me wanting corn bread……. Time to make another batch of muffins! (The perfect portable food….)

    Reply

  23. Jan says

    I made the sweet corn bread muffin recipe this morning…loved them…delicious! Even my finicky husband loved them.

    Reply

  30. Cindy W. says

    I have tried to make the perfect gf cornbread muffin for the past 5 years without success. I can’t wait to try these.

    Reply

  34. Tracy mann says

    This is totally doable!! I love that thee are ingredients that I already have! My husband missed cornbread… Time to surprise him

    Reply

  40. karen says

    these are my favourite muffins. They are good to have as a snack or with a meal. I keep a stash in the freezer so I always have some on hand

    Reply

    • Shirley says

      Hi Karen–Welcome to gfe! Thanks so much for taking the time to leave your wonderful review of Michelle’s recipe! Having a stash in the freezer is a terrific idea. 🙂

      Shirley

      Reply

Trackbacks

  1. […] My family LOVES when I make gluten-free sweet cornbread, so I knew they’d love having it in muffin form. Today I have the privilege of sharing my tried-and-true cornbread muffins over at March Muffin Madness at Gluten Free Easily. Head on over and see my Gluten-free Classic Sweet Cornbread Muffins! […]

    Reply

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