Moist Almond Flour Corn Muffins (Gluten-Free, Dairy-Free)

Tender Almond Flour Cornbread Muffins

If you love classic cornbread but want something that’s naturally gluten-free and made with wholesome ingredients, these almond flour corn muffins are exactly what you need.

With a moist crumb because of the almond flour, all while still having the characteristically toothy texture from the cornmeal, these corn muffins are great on their own (slathered with butter and honey!), or served with soups, chili, or at your backyard BBQ party.

Why You’ll Love this Recipe:

• Easy Ingredients: All you need is just a handful of ingredients to make these almond flour cornbread muffins, most of which are easily accessible at the local grocery store (nothing fancy required!).
• Simple to Make: Preparing the batter is just a matter of mixing the wet ingredients and the dry ingredients, then pouring the batter into the muffin pan and baking! A batch is ready from scratch in just 30 minutes!
• Totally Gluten-Free & Dairy-Free: The best part is that these corn muffins are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this almond flour corn muffins recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of the post.)

Recipe Notes + Substitutions:

• Eggs: The eggs help to bind the ingredients together as well as add moisture, so make sure to add them in.
• Yogurt: I used unsweetened dairy-free Greek-style yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsweetened Greek yogurt instead.
• Honey: I used honey as a natural sweetener. Alternatively, feel free to use agave nectar, maple syrup, or maple-flavored monkfruit syrup instead.
• Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
• Cornmeal: Using cornmeal adds the delicious cornbread taste and texture to these almond flour corn muffins, so make sure you don’t skip it.
• Almond Flour: I recommend using blanched almond flour (blanched almonds without their skins on that have been processed into a fine flour) for the best texture, as opposed to almond meal (processed whole almonds).
• Baking Powder: Baking powder is the only leavening agent in this recipe to help the almond flour corn muffin batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder instead.

How to Make Almond Flour Corn Muffins:

Whisk Wet Ingredients: In a large bowl, whisk together the eggs, yogurt, honey and melted butter until well combined.

Add Dry Ingredients: Add the cornmeal, blanched almond flour, baking powder and salt. Mix until everything is fully incorporated and smooth.

Dish by Dish Tips:

• Use Fine Blanched Almond Flour: Make sure to use finely sifted blanched almond flour (which will result in a soft, tender crumb), instead of almond meal (which will result in heavier, grainier muffins).
• Add More Moisture if Needed: If the cornmeal used is of the coarser variety, you may need to add 1 to 2 tablespoons of water or dairy-free milk as coarser cornmeal absorbs more moisture.
• Bake Until Just Done: Bake these almond flour cornmeal muffins until they are just done and a toothpick inserted in the middles comes out mostly clean. This is important as overbaking is the main reason why almond flour baked goods tend to dry out.
• Prevent Tops from Browning too Much: Almond flour tends to brown much faster than regular flour. If you notice the tops of the muffins browning too quickly, tent the muffin pan loosely with aluminum foil for the last 5 to 10 minutes.
• Cool Before Removing: It’s important to let the muffins cool for at least 10 minutes in the pan before removing them because almond flour baked goods often continue setting as they cool.

What to Eat with Almond Flour Corn Muffins:

• Chili con Carne (Gluten-Free, Dairy-Free)
• Chicken Gnocchi Soup (Gluten-Free, Dairy-Free)
• Tomato Soup (Gluten-Free, Vegan)
• Potato and Chorizo Soup (Gluten-Free, Dairy-Free)
• Cottage Cheese Egg Bake (Gluten-Free, Dairy-Free)
• Tender Beef Stew (Gluten-Free, Dairy-Free)

Other Cornbread Recipes You’ll Enjoy:

• Easy Skillet Cornbread (Gluten-Free, Dairy-Free)
• Gluten-Free Pumpkin Cornbread (Gluten-Free, Dairy-Free)
• Cornbread Madeleines (Gluten-Free, Dairy-Free)
• Almond Flour Cornbread (Gluten-Free, Dairy-Free)

Gluten-Free Almond Flour Recipes to Make:

• Almond Flour Peach Cobbler (Gluten-Free, Dairy-Free)
• Almond Flour Banana Nut Muffins (Gluten-Free, Dairy-Free)
• Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
• Almond Flour Chocolate Chip Muffins (Gluten-Free, Dairy-Free)

Other Gluten-Free Muffin Recipes You’ll Love:

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Moist Almond Flour Corn Muffins (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Diet: Dairy-Free, Gluten-Free, Low-Carb

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Description

These almond flour corn muffins are soft, tender, lightly sweet, and have that unmistakable cornbread flavor thanks to golden cornmeal, while almond flour keeps every bite wonderfully moist. Perfect alongside soups, chili, barbecue, or simply enjoyed warm with a little butter and honey, these easy muffins come together in just 30 minutes and stay delicious for days. Gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 2 eggs
• 1 cup unsweetened dairy-free Greek yogurt
• 1/2 cup honey
• 1/3 cup dairy-free butter, melted
• 1 cup cornmeal
• 2 cups blanched almond flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt

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Instructions

1. Preheat & Line: Preheat the oven to 350F (175C). Line a regular 12-cup muffin pan with paper liners.
2. Whisk Wet Ingredients: In a large bowl, whisk together the eggs, yogurt, honey and melted butter until well combined.
3. Add Dry Ingredients: Add the cornmeal, blanched almond flour, baking powder and salt. Mix until everything is fully incorporated and smooth.
4. Let Batter Rest: Allow the batter to rest for about 1 minute to give the dry ingredients time to absorb the moisture and hydrate properly.
5. Transfer to Muffin Pan: Divide the batter evenly among the prepared muffin cups, filling each liner approximately 3/4 full.
6. Bake Until Golden: Bake the batter for 20 minutes, at 350°F: If the muffins start browning too much at the top, tent the muffin pan slightly with aluminum foil.
7. Let Cool Before Serving: Remove from the oven and let the muffins cool for a few minutes before serving.

Notes

Eggs: The eggs help to bind the ingredients together as well as add moisture, so make sure to add them in.

Yogurt: I used unsweetened dairy-free Greek-style yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsweetened Greek yogurt instead.

Honey: I used honey as a natural sweetener. Alternatively, feel free to use agave nectar, maple syrup, or maple-flavored monkfruit syrup instead.

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

Cornmeal: Using cornmeal adds the delicious cornbread taste and texture to these almond flour corn muffins, so make sure you don’t skip it.

Almond Flour: I recommend using blanched almond flour (blanched almonds without their skins on that have been processed into a fine flour) for the best texture, as opposed to almond meal (processed whole almonds).

Baking Powder: Baking powder is the only leavening agent in this recipe to help the almond flour corn muffin batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder instead.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Appetizer, Muffins
• Method: Baking
• Cuisine: American