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Easy Gluten-Free Cornbread Muffins (Dairy-Free)

  • Author: Felicia Lim
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free


Super easy gluten-free cornbread muffins with the perfect crumbly cornbread texture and just a hint of sweetness, these are perfect for eating with a generous drizzle of honey, or to accompany a big bowl of chili con carne. Make a batch in just 30 minutes, and serve this as a side dish or appetizer during Thanksgiving, or an anytime snack the whole year round. Gluten-free and dairy-free too, but you’d never know it!




  1. Preheat and Line Muffin Tine: Preheat the oven to 375F and line a muffin tin/muffin mold with muffin liners.
  2. Mix Dry Ingredients: In a large bowl, mix the cornmeal, gluten-free all-purpose flour, baking powder, and salt together to combine. 
  3. Whisk Wet Ingredients: In a smaller bowl, whisk together the eggs, sugar, oil, and almond milk.
  4. Prepare the Batter: Pour the wet ingredients into the bowl with the dry ingredients and whisk well until you get a thick and homogeneous pale yellow batter.
  5. Bake: Divide the batter evenly between the 12 muffin liners (fill each liner about 3/4 full). Bake for 20 minutes until the tops have browned slightly and a toothpick inserted in the middle comes out clean.
  6. Cool: Let muffins cool slightly before eating. 


Cornmeal: You can use my recipe for homemade cornmeal (ready in just minutes) or use storebought yellow cornmeal if you prefer!

Gluten-Free All-Purpose Flour: I like to use a gluten-free flour blend that is made with lighter flours such as rice flour, potato starch starch and corn starch, and that already has xanthan gum (replacement for gluten) in the mix. I do not recommend using a flour blend made of heavier flours such as bean flours.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to bind the ingredients together. If your gluten-free flour blend does not include xanthan gum, make sure you add it in for best results.

Baking Powder: In this case, these cornbread muffins use baking powder as the leavening agent, so make sure you add it in. If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.

Sugar: I used normal granulated white sugar, but you may also use light brown sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and does not raise your blood sugar).

Eggs: Eggs help to bind the ingredients together, as well as give lift to the batter. I personally have not made this recipe without eggs, but if you are allergic to eggs, or would like to keep this recipe vegan, you can try using aquafaba or flax eggs instead.

Sunflower Oil: I like to use sunflower oil because I always have a bottle of it on hand, but you can use other types of vegetable oil instead, such as olive oil, avocado oil, or even melted coconut oil. Alternatively, if you are not lactose-intolerant you may also use melted butter if you prefer.

Almond Milk: I love using my 5-minute homemade almond milk, but you can also substitute it with any other non-dairy milk of your choice, such as cashew milk, rice milk, soy milk, or coconut milk. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk if you prefer.

How to Store/Freeze the Muffins: If not eating the cornbread muffins immediately, store them in an air-tight container in the refrigerator for up to 5 days. To freeze, place the muffins in a freezer-safe container or ziplock bag and freeze for up to 3 months. Before eating, let the muffins thaw overnight in the refrigerator and bring to room temperature or heat them up slightly in the oven before eating.

This recipe was originally published in October 2020, but has since been republished to include clearer instructions and recipe notes.

Adapted from: My Cooking Spot

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

Keywords: gluten-free cornbread muffins

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