Classic Gluten Free Corn Muffins
These tender, buttery gluten free corn muffins with a nubby top and tender crumb inside have tons of corn flavor and they're hearty, too!
Servings: 9 muffins
Ingredients
For the Jiffy-style gf corn muffin mix
- 1 ⅓ cups all purpose gluten free flour blend (I have used my Better Than Cup4Cup and Better Batter with great results; please click thru for full info)
- ½ teaspoon xanthan gum omit if your blend already contains it
- 1 ¼ cups gluten free coarsely ground yellow cornmeal
- 6 tablespoons granulated sugar
- 4 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup nonhydrogenated vegetable shortening (I use Spectrum nonhydrogenated vegetable shortening)
To Make Muffins (See Recipe Notes)
- 12 ⅔ tablespoons milk at room temperature
- 2 eggs at room temperature
- 1 cup frozen (or fresh) whole kernel corn (optional)
- Coarse sugar for sprinkling (optional)
Instructions
Make the dry mix.
- In a large bowl, place the flour, xanthan gum, cornmeal, sugar, baking powder and salt, and whisk to combine well.
- Add the shortening and, with the tines of a fork or a pastry cutter, cut the shortening into the dry ingredients until the mixture resembles coarse sand. There will be some clumps.
- To make 9 muffins, this dry mix weighs 495 grams total.
- Store the dry mix in a sealed container in a cool, dry place until ready to use. For longer storage, place in the refrigerator or freezer and allow to come to room temperature before using.
To make muffins.
- Preheat your oven to 350°F (for lighter, more delicate muffins) or 375°F (for darker, firmer muffins). Grease or line 9 cups of a standard 12-cup muffin tin, and set the tin aside.
- Place the dry mix (495 grams for 9 muffins) in a large bowl. Loosen the mixture with a whisk and break up any large clumps.
- Place the milk and eggs in a 2 cup measuring cup or small bowl. Whisk until very well-combined.
- Pour the milk and egg mixture into the large bowl of dry ingredients, and mix until just combined. The mixture should be thick but soft.
- Add the (optional) corn and mix just until the corn is evenly distributed throughout. Allow the batter to sit for 5 minutes.
- Using a large spring-loaded ice cream scoop, fill the 9 prepared wells of the muffin tin full of batter, leaving the rounded tops from the scoop, if possible. Sprinkle each muffin top lightly with a few of the optional coarse sugar crystals.
Bake the muffins.
- Place the tin in the center of the preheated oven, and pour the empty wells of the tin about 2/3 of the way full with tap water. Allow the muffins to bake until a toothpick inserted in the center of a muffin comes out with a few moist crumbs attached (about 20 minutes in a 350°F oven; about 18 minutes in a 375°F oven).
- Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Video
Notes
For the traditional 8 1/2-ounce size Jiffy-style corn muffin mix, simply halve all of the dry mix ingredients, and then the wet ingredients.
Originally published on the blog in 2015. Video, many images, most text new; recipe mostly unchanged.