Ingredients
Method
- Preheat the oven to 400°F. Line a muffin pan with baking cups.
- In a large bowl, combine the cornmeal, gluten-free flour, sugar, baking powder, and salt. Whisk briefly to combine.
- In another bowl, whisk together the eggs, milk, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter will look pillowy due to the baking powder, ensuring light, fluffy muffins. Avoid overmixing.
- Scoop the batter evenly into the prepared muffin pan, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve warm and enjoy!
Notes
- Don't overmix the batter: Stir just until the wet and dry ingredients are combined. Overmixing can lead to tough muffins.
- Use room temperature eggs and milk: This helps them incorporate better into the batter, leading to a smoother consistency and better rise.
- Storage: Store leftover corn muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat gently in the microwave or oven. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use room temperature eggs and milk: This helps them incorporate better into the batter, leading to a smoother consistency and better rise.
- Storage: Store leftover corn muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat gently in the microwave or oven. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.