Print This Recipe Written by Chacha on Apr 14th, 2014 in Butter, Buttermilk, Corn meal, Gluten-free flour blend, Muffins | No Comments

After my husband’s recent diagnosis, this was my second attempt at baking gluten-free corn muffins. I love these gluten-free corn muffins as much as the all-purpose flour version I used to make. These muffins won’t sit around the house very long; both, those gluten intolerant and everyone else will eat them in a heartbeat. They are light and moist, and just sweet enough to be paired with chili just as easily as they can be served for breakfast.

Servings: 12


  • 1/3 cup granulated white sugar
  • ½ teaspoon baking soda
  • 1 cup certified gluten-free cornmeal
  • 1 cup gluten-free flour blend, recipe follows (I highly recommend America’s Test Kitchen gluten-free flour blend)
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum
  • ½ cup unsalted butter, melted and cooled, plus extra for greasing baking pan
  • 2 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • Special equipment: A 12-cup muffin pan

America’s Test Kitchen Gluten-Free Flour Blend:

  • 4 ½ cups plus 1/3 cup White rice flour
  • 1 2/3 cups brown rice flour
  • 1 1/3 cups potato Starch
  • ¾ cup tapioca starch
  • 3 tablespoons instant nonfat drymilk powder


Set a rack in the middle of the oven and preheat to 350 degrees F.

Grease the muffin pan and set aside.

To prepare muffins, in the bowl of an electric mixer fitted with a paddle attachment, mix the sugar, baking soda, cornmeal, flour blend, salt and xanthan gum.

In a separate bowl, whisk the melted butter, eggs and buttermilk until combine.

With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until just moistened and any flour or cornmeal chunks are broken up. DO NOT over mix. Divide the batter evenly among the prepared muffins cups, filling each one to the top.

Bake for 20 minutes, until the tops are crisp and a toothpick inserted into the center comes out clean.

Cool the muffins in the pan on a wire rack for 5 minutes. Loosen each muffin from pan by running a knife around the sides. Turn the muffins out of the pan and allow them to rest on the wire rack at least 10 minutes before serving (Note: This balances the muffins’ moisture, making them more tender.)

To mix gluten-free flour blend: In large bowl, gently whisk all ingredients together until well combined. Transfer to airtight container and refrigerate for up to 3 months.

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