Gluten Free Cornmeal Muffins

Elevate your breakfast or snack game with these delightful Gluten-Free Cornmeal Muffins, a perfect balance of fluffy texture and subtle sweetness. Made with a blend of fine or medium cornmeal and gluten-free all-purpose flour, these easy-to-make muffins bring a wholesome twist to classic cornbread. Buttermilk—or a dairy-free substitute—adds a touch of tangy richness, while a hint of vanilla enhances their comforting flavor. Ready in just 35 minutes, these golden, tender muffins are an ideal option for anyone seeking a gluten-free baked treat. Enjoy them warm with a pat of butter, pair them with soups or salads, or simply savor them on their own. Quick, versatile, and freezer-friendly, this recipe is sure to become a staple in your gluten-free kitchen.

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup Cornmeal (fine or medium grind)
• 1 cup Gluten-free all-purpose flour
• 0.5 cup Granulated sugar
• 1 tablespoon Baking powder
• 0.25 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 cup Buttermilk (or dairy-free buttermilk substitute)
• 1 Egg
• 0.25 cup Unsalted butter (melted, or dairy-free alternative)
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.

Step 2

In a large mixing bowl, whisk together the cornmeal, gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.

Step 3

In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

Step 5

Evenly distribute the batter between the 12 muffin cups, filling each about 2/3 full.

Step 6

Bake in the preheated oven for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted into the center of a muffin comes out clean.

Step 7

Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 8

Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	716.7 grams (716.7g)

Amount per serving	% Daily Value*
Calories	1910

Total Fat 64.20g	82%
Saturated Fat 35.10g	176%
Polyunsaturated Fat 1.70g
Cholesterol 334mg	111%
Sodium 3212mg	140%
Total Carbohydrate 320.20g	116%
Dietary Fiber 11.60g	41%
Total Sugars 113.70g
Protein 25.90g	52%

Vitamin D 175IU	875%
Calcium 340mg	26%
Iron 4mg	23%
Potassium 625mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.4%

Protein: 5.3%

Carbs: 65.3%