Use this easy corn muffin recipe to make delicious gluten-free corn muffins (also dairy-free) quickly. This can also be used as a substitute when a recipe calls for Jiffy Corn muffin mix.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get more yummy recipes every week!
The texture of these corn muffins is soft and tender on the inside, with just the perfect crust on the outside. The dry ingredients in this recipe can be whisked together and then stored to have on hand for your own DIY corn muffin mix. Then, all you have to do is measure out the amount needed for the recipe to make a delicious batch of corn muffins.
Jump to:
Is cornmeal gluten-free?
Cornmeal is considered gluten-free on its own, but most of the time, it’s manufactured on shared equipment with wheat. So it’s important to always purchase cornmeal that is labeled gluten-free. See below for my favorite brands.
Ingredients
- 2/3 cup gluten-free flour mix: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon xanthan gum per cup of flour.
- 1/2 cup gluten-free cornmeal: I like to use Arrowhead Gluten-Free Organic Yellow Cornmeal and Bob’s Red Mill Gluten-Free Cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons avocado oil, melted coconut oil, or dairy-free buttery spread
- 1 egg
- 1/2 cup almond milk
(If you don’t need this recipe to be dairy-free, you can use regular milk and butter if desired.)
Instructions
Preheat oven to 400°. Prepare a muffin pan by spraying 6 of the cups with non-stick spray or line with lightly sprayed paper muffin cups.
In a large bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, and salt.
Add avocado oil, egg, and almond milk to the dry ingredients. Mix together until all combined.
Fill muffin wells 2/3 full. Bake for 18 minutes. Use a toothpick and insert it into the center of the muffins. If it comes out clean they’re done.
Remove muffins to a wire rack to cool. Can be served immediately.
These are delicious fresh from the oven and served with dairy-free butter, jam, or honey.
How to make an easy homemade baking mix (Jiffy Copycat)
I love things that make meal prep easier, and having a baking mix all ready to go makes these corn muffins super quick to put together.
Mix all of the dry ingredients together and store in a sealed ball jar. You can double, triple, or quadruple the recipe. To make 6 muffins, use 1 ½ cups of the mix and follow the recipe to mix in the oil, almond milk, and egg and for baking instructions.
Optional add-ins
- 1/4 cup of chopped green chiles
- 1/2 shredded cheese, dairy-free if needed
- 1/3 cup crumbled bacon
- 1/2 cup fresh or frozen corn
- 2 tablespoons diced onions or green onions
Storage
Cooled corn muffins can be stored at room temperature in a covered container for 3-4 days.
To freeze muffins, put completely cooled muffins in a freezer-safe container. You can also freeze them on a cookie sheet for an hour or two and then place them in a freezer bag. They can be frozen for up to 3 months. Place them on your counter to thaw to room temperature.
Tools Used For This Recipe:
Mixing Bowls – I use these bowls almost daily, and I love having different sizes to pick from.
Wire Whisk – Using a whisk to mix dry ingredients as well as wet ingredients is a must.
Muffin Pan – USA baking pans are my go-to pans.
More gluten-free recipes you’ll love
Easy Gluten-Free Corn Muffin Mix (Dairy-Free)
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Yield: 6 servings 1x
- Category: Bread
- Method: Oven
- Diet: Gluten Free
Description
Easy and quick recipe for corn muffins and for an easy substitute for when a recipe calls for Jiffy Corn Muffin Mix.
Ingredients
- ⅔ cup gluten-free flour mix*
- ½ cup gluten-free cornmeal**
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 2 tablespoons avocado oil, melted coconut oil, or melted dairy-free butter
- 1 egg
- ½ cup almond milk
Instructions
- Preheat oven to 400°. Prepare a muffin pan by spraying 6 of the cups with non-stick spray or line with lightly sprayed paper muffin cups.
- In a large bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, and salt.
- Add avocado oil, egg, and almond milk to the dry ingredients. Mix together until all combined.
- Fill muffin wells 2/3 full. Bake for 18 minutes. Use a toothpick and insert into the center of the muffins. If it comes out clean they’re done.
- Remove muffins to a wire rack to cool. Can be served immediately.
These are delicious fresh from the oven and served with dairy-free butter, jam, or honey.
For Baking Mix:
Mix all of the dry ingredients together and store in a sealed ball jar. You can double, triple, or quadruple the recipe. To make 6 muffins use 1 ½ cups of the mix and follow the recipe to mix in the oil, almond milk, and egg and bake as directed.
Notes
*My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
**I like to use Arrowhead Gluten-Free Organic Yellow Cornmeal and Bob’s Red Mill Gluten-Free Cornmeal.
If you don’t need this recipe to be dairy-free you can use regular milk and butter if desired.
The sweetness level in cornbread and corn muffins is really up to personal taste. So you can back off on the amount of sugar used in this recipe or add more depending on how you prefer them. Or switch it back and forth to see what you like best.
Lisa
These were easy to make and my kids really liked them.