Gluten Free Corn Muffins (Jiffy Copycat)

All my life until being forced to go gluten free, I have loved those Jiffy Cornbread Mix Muffins. You know the ones in the blue box that create perfectly sweetened cornbread muffins that go great with soup and chili. Well, you’d better believe I am not giving up sweet cornbread muffins just because I have to eat gluten free. This is my go-to recipe, created and tweaked over many dinners at my house. My family members love them and there are never any leftovers. I just know you will love these gluten free corn muffins too!

If you love cornbread, you might also like my gluten free cornbread recipe.

Why You'll Love this Gluten Free Corn Muffin Recipe

• It makes exactly six muffins, just like a box of Jiffy Cornbread Mix.
• It is easy to make and uses simple ingredients.
• It's a great side dish for soup or a hot bowl of chili, like my favorite pumpkin chili recipe.
• It has a hint of sweetness.
• It's gluten free and dairy free.

Ingredients

• Gluten Free 1-to 1 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 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 – These are sweet corn muffins after all.
• 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.
• Milk – I use nondairy milk, normally oat milk or coconut milk. 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.

Instructions

This recipe utilizes the muffin method of mixing. It’s so easy to make and doesn’t require a mixer.

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.

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.

Frequently Asked Questions