I feel like corn muffins are one of those recipes that everyone loves and nobody thinks to make. I always make corn bread but decided one night that gluten free corn muffins needed their chance to shine.
I often make corn bread when we have things like ribs or chili for dinner and then we usually eat the leftover cornbread for breakfast the next day. I figured since we’d be eating it for breakfast, corn muffins would be the way to go.
And I’m so glad I made that decision. It had been so long since I had had corn muffins that I had forgotten how much I love them. There’s just something so simple and delicious about them.
My 4-year-old pretty much fell in love with them too. She could not get enough and has been asking for more corn muffins ever since.
Luckily for me (and you), these muffins are a cinch to make, you can make a big double batch, and they freeze really well. You can defrost them at room temperature or you can defrost them quickly in a warm oven or toaster oven.
I also make my gluten free corn muffins dairy free since my daughter is lactose intolerant. I use unsweetened coconut milk (my non-dairy milk of choice for baking) but if you don’t need a dairy free version, you can use your milk of choice.
I also use avocado oil in the recipe, which is a neutral-tasting oil. So if you don’t have avocado oil on hand, vegetable oil or canola oil would work just fine.
If you want to turn the muffins into corn bread, reduce the sugar to 1/4 cup (unless you like it on the sweeter side) and bake it in an 8x8 baking dish at 400°F for 20-25 minutes. This really is a great versatile gluten free recipe to add to your recipe collection.
As I mentioned before, I love these muffins with savory dishes like ribs, BBQ chicken, or chili but my absolutely favorite way to eat them is toasted on a buttered griddle. SO. GOOD. It’s like diner style at home. Enjoy!