Corn Flour Muffins (Gluten-Free & Dairy-Free)

These gluten-free corn flour muffins are golden and tender with a hint of sweetness. They’re dairy-free, refined sugar-free, freezer-friendly, and perfect for a make-ahead breakfast or a snack. They’re made with nutritious ingredients and are quick and easy to prepare.

Corn muffins arranged on a plate.

Main ingredients 

This recipe calls for gluten-free corn flour. Corn flour adds a sweet, earthy, corn flavour and a satisfying texture to these muffins. Don’t confuse corn flour with cornstarch (which I believe is known as cornflour in the U.K.) or corn meal – they are all quite different from each other. Be sure that what you use for these muffins is labelled corn flour (and if cross contamination with gluten is something you need to avoid, then be sure it’s labelled gluten-free corn flour).

Unsweetened applesauce adds body and moistness to these corn muffins (without having to use any dairy). I used store bought to save time but homemade applesauce with no added sugar works too if you prefer.

A bit of maple syrup adds a subtle sweetness that enhances the corn flavour in these muffins. You can substitute honey if you prefer.

Extra virgin olive oil gives these muffins a rich, luxurious texture. You can substitute any other oil you prefer as long as it is neutral in flavour (I wouldn’t recommend using coconut oil in these muffins).

How to make them

These muffins are so easy to make. Preheat the oven, then grab a large mixing bowl. Add the wet ingredients and salt, then whisk well. Add the dry ingredients and whisk again.

Muffin batter in a large white mixing bowl.

Transfer the batter to a muffin pan lined with paper baking cups (or if you don’t want to use paper cups then you can grease the pan with some olive oil instead). This recipe makes 10 muffins, so divide the batter evenly into 10 spots in the muffin pan, filling each 3/4 of the way.

Raw corn muffin batter in a pan.

Bake the muffins for 30 minutes or until they’re golden and a toothpick inserted into the middle of a muffin looks clean upon removal. Let the muffins cool a bit before removing from the pan and enjoying.

Storage and freezing

Store these muffins in an airtight container for up to three days or freeze them for up to six months. Defrost by leaving them at room temperature for a couple of hours (or if you need them sooner you can also defrost them in the microwave or oven).

Optional additions

To boost the corn flavour in these muffins even more, add 1/2 cup of corn kernels (either fresh or frozen is fine).

Or add a tablespoon of chopped jalapeño peppers for a spicy flavour boost.

Some fresh herbs would also make a nice addition to these muffins. A tablespoon of finely chopped chives, basil, or tarragon would be delicious in these corn flour muffins. Or if you prefer to use dried herbs, reduce the amount to a teaspoon.

More gluten-free baking recipes

  • For another easy and delicious corn flour recipe, try these cornbread cookies.
  • These gluten-free muffins are perfect for a make-ahead breakfast or snack.
  • Or try these hearty chocolate buckwheat flour muffins. They’re made with nutritious gluten-free ingredients but taste like a treat.
Corn flour muffins displayed on a white plate.
Print Pin
5 from 1 vote

Corn Flour Muffins

These gluten-free corn flour muffins are subtly sweet, golden, and tender. They're also dairy-free and refined sugar-free.
Course Breakfast
Cuisine American
Keyword dairy-free, gluten-free, refined sugar-free
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings 10
Calories 193kcal

Equipment

  • Muffin Pan

Ingredients

  • 2 cups gluten-free corn flour
  • 2 eggs
  • 1 cup unsweetened applesauce
  • 1/3 cup extra virgin olive oil
  • 1/4 cup maple syrup
  • 1 teaspoon white vinegar or apple cider vinegar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the eggs, unsweetened applesauce, maple syrup, extra virgin olive oil, vinegar, and salt to a large mixing bowl, then use a whisk to mix well.
  • Add the corn flour and baking soda and whisk again to combine.
  • Spoon the batter into a muffin pan lined with paper baking cups (or if you don’t want to use baking cups you can grease the pan with olive oil instead). This recipe makes 10 muffins, so use 10 spots in the muffin pan, filling each spot about 3/4 full.
  • Bake at 350 degrees Fahrenheit for 30 minutes or until the muffins look golden and a toothpick inserted into the middle comes out clean.
  • Allow the muffins to cool a bit before removing from the pan and serving.

Notes

  • Store these corn flour muffins in an airtight container for up to three days or freeze them for up to six months.
  • Optional additions: 1/2 cup of fresh or frozen corn kernels and/or 1 tablespoon finely chopped fresh herbs such as chives, basil, or tarragon (or 1 teaspoon dried herbs).

Nutrition

Serving: 1Muffin | Calories: 193kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 183mg | Potassium: 109mg | Fiber: 2g | Sugar: 8g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg