I've finally figured out how to make deliciously moist, Gluten-Free Cornbread Muffins using only whole food ingredients. It all starts with a base of oat flour, tapioca starch and fine cornmeal which I combine with flaxseed to bind. This blend keeps them tender while providing enough sturdiness to hold up to scooping chili (or just slathering with jam!). Lightly sweetened with cane sugar and maple syrup, they're a side which can be effortlessly mixed and baked in 30 minutes or so.
A Quick Side for Soup Season
I love having a hearty side to dip into a bowl of homemade soup, but being gluten-free means a crusty baguette is off the table (literally!). That's where these cornbread muffins come in, with their fluffy nooks and crannies making them the perfect vehicle to soak up everything from hearty chili to delicate broth. The best part is that the leftovers work as a quick breakfast the next day, too. Just toast one up, top with a pat of vegan butter and a drizzle of maple syrup, and you're good to go!
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Ingredients and Substitutions
Fine yellow cornmeal - Adds a golden hue and toasty corn flavor to each bite. Blue cornmeal works here too, just make sure it's finely ground.
Oat flour - Made from finely ground oats, this wholegrain flour has a nubbly texture and slightly sweet flavor. Make sure you're using a certified gluten-free brand, if needed. Sorghum flour works well as a substitute.
Tapioca starch - A gluten-free starch that helps bind the dry ingredients in the muffins as they bake. Feel free to swap for arrowroot starch, if preferred.
Organic cane sugar - Lightly sweetens the muffins with a mild flavor. Coconut sugar or light brown sugar will also work, but will add more of a caramelized note.
Unsweetened almond milk - Brings all the dry ingredients together to form a moist batter. Other unsweetened non-dairy milks (e.g. cashew, soy, or hemp milk) can also be used.
Apple cider vinegar - Used for curdling the almond milk to make a quick vegan 'buttermilk'. If you don't have any, use another mild acid (e.g. distilled vinegar, white wine vinegar, lemon juice) instead.
Avocado oil - Keeps the muffins tender and moist. Melted coconut oil, melted vegan butter, or olive oil will also work here.
Maple syrup - A touch of maple syrup enhances the sweetness and adds a little extra moisture. Agave nectar is a good substitute, as is honey (if not vegan).
Ground flaxseed - Mixed with water to act as an egg substitute in the batter. Chia seeds may be used instead, if preferred.
Water, baking powder, and salt.
Variations
Mix in some additions to change up these muffins:
- Add a few tablespoons of chopped, pickled jalapeños for some heat.
- Fold in a few handfuls of fresh or frozen blueberries.
- Mix in 3 tablespoons finely chopped chives and a handful of cooked sweetcorn.
- Swirl a little jam into the top of each muffin before baking.
Recipe tips
- Look for a finely ground cornmeal as this will yield the softest muffins. Coarser cornmeal can give the muffins a slightly gritty texture.
- Letting the batter rest before baking allows the flour, starch, and cornmeal to fully hydrate. This gives the muffins taller domed tops and a softer texture.
- Wrap the freshly baked muffins in a clean kitchen towel to keep them soft and warm before serving.
- These muffins freeze really well and can be quickly defrosted in the microwave (covered with a damp paper towel).
Serving suggestions
- Their light yet sturdy texture makes these great for scooping up this Pumpkin & White Bean Chili.
- They make a delicious carb-rich side to my Acorn Squash Pumpkin Soup or my Vegan Cream of Mushroom Soup.
- Cook up a quick Strawberry Compote or Honey Roasted Almond Butter to spoon over the muffins for breakfast.
- Serve these as an appetizer alongside a creamy dip like my Vegan Queso Blanco or Cheesy Black Bean Dip.
More Muffin Recipes
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📖 Recipe
Vegan Gluten-Free Cornbread Muffins
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 cup unsweetened almond milk or other plant milk
- 1 tablespoon apple cider vinegar
- ¼ cup avocado oil or other neutral oil
- 2 tablespoons maple syrup
- 1½ cups fine yellow cornmeal certified gluten-free
- ½ cup certified gluten-free oat flour
- ¼ cup tapioca starch
- ¼ cup organic cane sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or grease it well.
- Stir the ground flaxseed and water together in a small bowl and set aside for about 5 minutes to thicken.
- Whisk the almond milk and apple cider vinegar together in a large bowl and let sit a couple of minutes to curdle slightly.
- Whisk the oil, maple syrup, and thickened flax mixture into the milk until smooth.
- Add the cornmeal, oat flour, tapioca starch, sugar, baking powder, and salt to the wet ingredients and stir until just combined. The batter will be thick.
- Let the batter rest for 10 minutes so the cornmeal can hydrate, then give it a quick stir. If it seems stiff, add a splash more almond milk.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake until the tops are golden and a toothpick inserted in the center comes out clean, 18 to 22 minutes.
- Cool in the pan for 10 minutes, then move to a wire rack.
Notes
- Fine cornmeal gives the most tender crumb. Coarser cornmeal makes them more rustic and crumbly.
- The oat flour can be made by blending certified gluten-free rolled oats until powdery.
- Swap the oat flour for finely ground sorghum flour if you want a different flavor or need it oat-free.
- Storage: Store in an airtight container for up to 3 days, or freeze for up to 3 months.
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