Quantcast
Search the Site

Late Summer Gluten Free Corn Muffins

Late Summer Gluten Free Corn Muffins

Moist and tender homemade gluten free corn muffins made with sour cream and packed with sweet fresh corn kernels. Make the most of summer’s sweetest vegetable!

Moist and tender homemade gluten free corn muffins made with sour cream and packed with sweet fresh corn kernels. Make the most of summer's sweetest vegetable!

This is no ho-hum recipe for gluten free corn muffins. These are the corn muffins you make late in the summertime when sweet corn is at its peak.

The sour cream (or ricotta cheese) in the batter lends these muffins such moistness and texture. Add to that the kernels of raw corn, right off the cob, and just the right balance of stone ground yellow cornmeal and flour. It makes for creamy muffins that have just the right amount of texture and bite.

These muffins are very different from my old fashioned cornbread, which uses only cornmeal, no flour. That’s a much more rustic recipe than these fluffy little muffins.

Moist and tender homemade gluten free corn muffins made with sour cream and packed with sweet fresh corn kernels. Make the most of summer's sweetest vegetable!

This is the sort of muffin batter that you make right in one bowl. I don’t even bother to mix the wet ingredients separately (even the eggs!) before adding them to the whisked dry ingredients. I’ve made the batter both ways, and I can’t tell the difference either way.

Moist and tender homemade gluten free corn muffins made with sour cream and packed with sweet fresh corn kernels. Make the most of summer's sweetest vegetable!

You can make these without fresh corn—as long as you don’t use canned corn. If you can’t use fresh, use frozen corn, defrosted just enough to break it up and get rid of the ice. It’s easier if you buy it frozen in a bag, not a box.

But if you can use fresh, the raw kernels are so tender and sweet that you can eat them raw. I never really understood why anyone would microwave or boil corn at this time of year since it’s ready to eat right off the cob. Of course, grilling corn is a completely different story.

Moist and tender homemade gluten free corn muffins made with sour cream and packed with sweet fresh corn kernels. Make the most of summer's sweetest vegetable!

Ingredients and Substitutions

Dairy: When I first made these muffins back in 2011 (!), I used ricotta cheese in place of sour cream. I thought it was a magical muffin ingredient. It was lovely, but sour cream is just as lovely. And it’s easier to replace sour cream with a nondairy substitute (like store bought dairy free sour cream) than it is ricotta cheese.

The butter in these muffins can be replaced with Earth Balance vegan buttery sticks. My favorite nondairy milk for this recipe is unsweetened almond milk, but any nondairy milk will work as long as it’s not nonfat.

Eggs: Two “chia eggs” (a chia egg is simply 1 tablespoon ground chia seeds mixed with 1 tablespoon lukewarm water and allowed to gel) should work in place of the two eggs in this recipe, but I haven’t tried that. You’ll have to experiment!

Now click play ▶️ to watch me make the best of summer’s sweet corn!

Moist and tender homemade gluten free corn muffins made with sour cream and packed with sweet fresh corn kernels. Make the most of summer's sweetest vegetable!
Prep time: Cook time: Yield: 12 muffins

Ingredients

1 cup (140 g) all purpose gluten free flour (I used Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1 cup (132 g) coarsely ground yellow cornmeal

1/3 cup (67 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 cup (128 g) sour cream (or ricotta cheese), at room temperature

8 tablespoons (112 g) unsalted butter, melted and cooled

2 eggs (100 g, weighed out of shell), lightly beaten

1/2 cup + 2 tablespoons (3 fluid ounces) milk (any kind), at room temperature

1 1/3 cups (210 g) fresh or frozen corn kernels (if fresh, sliced off about 2 large ears of corn)

Directions

  • Preheat your oven to 375° F. Grease or line a standard 12-cup muffin tin and set it aside.
  • In a large bowl, place the flour, xanthan gum, cornmeal, sugar, baking powder, and salt, and whisk to combine well. Add the sour cream, butter, eggs, and milk, mixing to combine after each addition. Add the corn kernels and mix until evenly distributed throughout the batter. Divide the batter evenly among the muffin cups (the cups will be quite full). Shake the pan back and forth to evenly distribute the batter.
  • Place in the center of the preheated oven, and bake for about 20 minutes, or until the muffins are very lightly browned on the edges and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven, and cool in the pan for 5 to 10 minutes before transferring to a wire rack to cool completely.

  • Originally published on the blog in 2011. All photos and video new, recipe tweaked slightly, most text new. 

Love,
Nicole

Comments are closed.

  • Mare
    August 7, 2017 at 1:33 PM

    My husband just informed me last evening that he is craving corn muffins! Sweet corn on sale this week at Sprouts. I have finished the AIP way of eating. I have added back everything with success, except dairy and eggs, so I will follow your substitutions when making these.

  • Jenny
    August 6, 2017 at 10:39 PM

    Made these at the weekend and used my last frozen cob. Used a Healtheries allpurpose SR flour (NB others in New Zealand!) and ricotta cheese. Halved the coarse cornmeal and substituted rest with fine cornmeal as i dont care for the grittiness of coarse. Came out beautifully! And they travelled well as i took a couple as lunch on my walk next day. Thsnks for recipe!

    • Nicole Hunn
      August 7, 2017 at 11:53 AM

      Many thanks for including your substitutions, Jenny, as that’s always helpful to others. I love that you called out the local flour blend you used, too. So glad you enjoyed them!

  • Peggy
    August 6, 2017 at 6:04 PM

    I am going to try these. Just wondering if you could substitute yogurt for the sour cream?

    • Nicole Hunn
      August 6, 2017 at 6:36 PM

      Hi, Peggy, You can substitute thick plain Greek-style yogurt for sour cream, yes, but not regular yogurt, which has too much moisture.

  • Joan
    August 6, 2017 at 3:58 PM

    Can you substitute yoghurt for the sour cream.

    • Nicole Hunn
      August 6, 2017 at 4:25 PM

      Hi, Joan, You can substitute thick plain Greek-style yogurt for sour cream, yes, but not regular yogurt, which has too much moisture.

  • Barbara Crisp
    August 6, 2017 at 2:26 PM

    Delicious! I substituted some light buckwheat flour for part of the all-purpose and used leftover corn kernels from last night’s corn on the cob. I also dropped the sugar to about 50g. Thanks for the great recipe!

  • Karen. Clement
    August 6, 2017 at 10:24 AM

    Definitely going to make these muffins today to go with a nice split pea soup. I have yet to make one of your recipes that hasn’t turned out great. Loving your GFOS Bakes Bread, the pages are already well worn, so far 3/3 successes. Thanks for all that you share Nicolle.

    • Nicole Hunn
      August 6, 2017 at 3:28 PM

      I looooove split pea soup, Karen. I’m the only one in my family who likes it, though, so I never make it. So glad you’re enjoying Bakes Bread!

  • Carol
    August 5, 2017 at 12:47 PM

    Would these muffins travel well? My mouth is watering !
    Thanks for the recipes
    Carol

    • Nicole Hunn
      August 6, 2017 at 3:27 PM

      I don’t see why not, Carol!

  • Liz Hamer
    August 4, 2017 at 3:50 PM

    Hi Nicole,
    Thanks for your recipe! I was wondering if you could substitute the gf better batter for maybe coconut flour or almond flour?
    Thanks!
    Liz

    • Nicole Hunn
      August 4, 2017 at 5:18 PM

      Hi, Liz,
      I’m afraid not. Coconut flour is not a proper substitute for anything else, as it’s incredibly unique, and almond flour does not behave as an “all purpose gluten free flour” on its own. It sounds like you should check out my Paleo recipes!

  • Lisa
    September 21, 2011 at 5:49 PM

    These were so good. They are going to be a staple in our house. My 4 year old moaned the entire time eating them. Were not missing gluten anymore :)

    • Nicole
      September 21, 2011 at 9:33 PM

      Hi, Lisa,
      Your comment made me smile a big, stupid dork grin from ear to ear. I am so completely happy to hear everything you said. Thank you so much for telling. :)
      xoxo Nicole

  • PegLeg
    September 12, 2011 at 3:26 PM

    I’m trying these out this weekend but making them in a casserole or souffle dish. If the recipe makes 12 muffins, would a 1 1/2 quart casserole dish or a 9-inch square pan be about the right size?

    And I noted that you suggested baking it at 350 for about 40 minutes. I can’t wait to try this!

    • Nicole
      September 12, 2011 at 4:17 PM

      Hi, Peggy,
      I would go with a 9″ square pan. Sharp edges will make it easier to slice and get out of the pan.
      350 for 40 minutes sounds just about right. If baking in glass, lower the oven temp by about 15 to 20 degrees so the top browns before the bottom burns. Enjoy!
      xoxo Nicole

  • September 5, 2011 at 9:33 PM

    Follow up: I made the muffins! People enjoyed the muffins. I’m going to make more and see how they freeze.
    xo,
    Farida

    • Nicole
      September 5, 2011 at 10:23 PM

      I’m really glad, Farida.
      Let me know how they freeze! I have never frozen them, but I expect that they will freeze beautifully. :)
      xoxo Nicole

  • Peggy
    August 29, 2011 at 3:29 PM

    This reminds me of the Mexican cornbread I used to make! I used to add grated chedder cheese to mine! Hum!?! Thanks!!! I’ll be making this recipe for our next bbq get together!

Back to Top