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.
- 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.
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.
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
No, Jiffy does not make a gluten free cornbread product at this time.
This recipe is a very close copycat of the original.
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.
Yes, you can assuming it’s made with gluten free cornmeal and gluten free flour.
Jiffy cornbread mix is not gluten free. But there are a number of gluten free options available for cornbread mix.
Although they are good alternatives, I feel this recipe tastes the closest to Jiffy corn muffins. It’s a very easy recipe to make, so give it a try!
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.
Recipes to pair with corn muffins:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Corn Muffins (Jiffy Copycat)
- ½ Cup Gluten Free 1-to-1 Flour Blend (74g) I use Bob's Red Mill
- ½ Cup Gluten Free Corn Meal
- 3 Tablespoon Sugar
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Egg + 1 Egg Yolk
- 2 Tablespoon Olive Oil
- ½ Cup Non-Dairy Milk
- Preheat oven to 400 degrees. 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 (74g), ½ Cup Gluten Free Corn Meal, 3 Tablespoon Sugar, 2 teaspoon Baking Powder, ½ teaspoon Salt
- Crack the egg and egg yolk into a second bowl. Whisk until frothy.1 Egg + 1 Egg Yolk
- Add the oil and milk to the beaten eggs. Whisk together until smooth.2 Tablespoon Olive 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.
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.