This is my go-to gluten-free corn muffins recipe, created and tweaked over many dinners at my house. It turns out perfect every single time, just like the little blue box of Jiffy corn muffin mix and my family members go crazy for them!
These perfectly sweet cornbread muffins go great with soup and chili. Plus you can use this recipe as a replacement for Jiffy mix in your casseroles and other dishes.
These gluten free cornbread muffins are the perfect side for my favorite chili recipe!
Jump to:
Ingredient Notes
This easy recipe requires just a few simple ingredients, which are mostly pantry staples. It is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - For almost all of my recipes, I use Bob's Red Mill Gluten Free Flour Blend. You can use your own favorite flour blend but keep in mind this recipe was developed with BRM, so your final product may be slightly different. If you use another gluten-free flour blend, make sure it contains xanthan gum or you will need to add it. For best results, weigh your flour.
- Yellow Cornmeal - While corn meal is naturally gluten free, not all mills are dedicated processing facilities. So make sure to get gluten-free cornmeal.
- Baking Powder - This helps the muffins grow those beautiful domed tops.
- Sugar - Just a little white sugar helps to perfectly sweeten these corn muffins.
- Oil - I use olive oil, but feel free to substitute melted coconut oil or vegetable oil.
- Eggs - One egg and one yolk will give these muffins enough structure to get a nice rise. I have not tried this recipe with an egg replacement, but I think flax egg would work well.
- Salt - Just a little to balance the sweetness.
- Non-Dairy Milk - I normally use oat milk or unsweetened coconut milk, but any plant-based milk will work fine. If you're not dairy free, you can use regular milk in the same measure.
See the recipe card for full ingredient list and quantities.
How to Make Gluten Free Jiffy Corn Muffins
These sweet muffins use the muffin method of mixing. No mixer is needed.
Before you begin, line a 6-cup muffin tin with muffin liners.
STEP 1: Combine all of the dry ingredients in a large mixing bowl. Whisk together until evenly mixed.
STEP 2: Crack you eggs in a separate bowl and whisk until they are frothy, like soap bubbles. Add the oil and milk to the beaten eggs and whisk again until smooth.
STEP 3: Pour the wet ingredients into the dry. Fold together about 15 strokes.
STEP 4: Divide the batter between 6 lined muffin cups. Let the batter rest about 10 minutes before baking.
Expert Tip
To check for done, gently poke the top center of one muffin with your finger. If it springs right back it is cooked through. If it leaves an indent, bake another 2 minutes and check again.
Storage
Place leftover muffins in an airtight container and store at room temperature for up to 3 days. To reheat, simple place one muffin in the microwave for about 15 seconds and serve warm.
These muffins also work well in the freezer if you want to make a batch of muffins ahead of time. When you're ready to serve, bring to room temperature. Then reheat in the microwave for about 30 seconds per muffin or to heat multiple muffins wrap in aluminum foil and place in an oven heated to 350 degrees for about 15 minutes.
Recipe FAQs
No, Jiffy does not make a gluten free cornbread product at this time (as of Sep 2025). There are a number of gluten free mixes available and although they are good alternatives, I feel like this recipe is the closest to the original flavor and texture.
Some cornmeal is gluten free and some is not. Although corn is naturally gluten free, it is frequently processed on the same equipment as wheat.
My grocery stores do not carry any cornmeal marked gluten free, so I order mine online. This is my favorite brand.
Regular cornbread is not made with gluten free ingredients. With a few substitutions, you can still eat cornbread on a gluten-free diet.
If you like the sweetness of honey in your cornbread, simply replace the sugar in this recipe with an equal measure of your favorite honey. No other adjustments are needed.
More favorite corn recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Corn Muffins (Jiffy Copycat)
Ingredients
- ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ Cup Gluten Free Cornmeal
- 3 Tablespoon Sugar
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Large Egg
- 1 Egg Yolk
- ½ Cup Non Dairy Milk
- 2 Tablespoon Oil
Instructions
- Preheat oven to 400 °F (204 °C). Line 6 cup muffin tin with paper liners.
- Combine all the dry ingredients into a large bowl. Whisk together until well mixed.½ Cup Gluten Free 1-to-1 Flour Blend, ½ Cup Gluten Free Cornmeal, 3 Tablespoon Sugar, 2 teaspoon Baking Powder, ½ teaspoon Salt
- Crack the egg and egg yolk into a second bowl. Whisk until frothy.1 Large Egg, 1 Egg Yolk
- Add the oil and milk to the beaten eggs. Whisk together until smooth.2 Tablespoon Oil, ½ Cup Non Dairy Milk
- Pour the wet ingredients into the dry. Fold together about 15 strokes.
- Divide the batter into your prepared 6 muffin cups. Let batter sit for 10 minutes before baking.
- Bake in preheated oven for 15-18 minutes until tops spring back when gently poked.
Video
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Kim Canter says
Does this recipe work well baked as a regular pan of cornbread vs muffins?
I've never baked it as a pan of cornbread. It only makes six muffins, so you would need to double the recipe for a 9x9 pan. It is essentially the same as a box of jiffy corn muffin mix but made gluten free.
Kim Canter says
Thanks! I need it for my cornbread salad recipe for a gathering in September. Excited to try!
Leigh says
These are so yummy!! I will definitely make them again. Thanks!!
I'm so glad you liked them. My family loves these too!
Kathy says
Nice recipe! Can I double the recipe successfully?
I've never tried doubling them, since we are a small family. If anything, it may require just a little less milk in the double recipe. Hope you enjoy them!