Gluten Free Jalapeño Cornbread Muffins

Gluten Jalapeno Cornbread Muffins! Minimalist Baker

The other night we had a new friend over and I wanted to make something outside of my weekly rotations. This lovely salad from How Sweet It Is caught my eye so I knew it had to be on the menu. While I could comfortably just have a salad for dinner, I didn’t want our guest – or John – to be left wondering ‘what else is there?’ So, cornbread muffins it was. Naturally.

Gluten Free Cornbread Muffins

This recipe is adapted from a version Iowa Girl Eats made that I’ve been eyeing for months. In fact, although it’s been in my “bookmarks,” I have neglected to make it until now. I decided to make these gluten free because I’ve been playing around more with GF recipes lately and was up for the challenge. Go me.

Gluten Free Cornbread Batter

This recipe is super simple and comes together in about 30 minutes. It also requires just one bowl and is healthier than your average cornbread, all things considered.

While there’s still a touch of butter, there’s no box mixes involved, half the sugar is replaced with honey, and it includes a full serving of fruit. (I used pumpkin puree but the recipe calls for applesauce – either will work.) Plus, there’s two jalapeños in there, which I’m told is good for your metabolism. I’ll take what I can get.

Gluten Free Jalapeno Cornbread Muffins!

I was super pleased with the way these little guys turned out. The texture is super moist, they weren’t too crumbly, and the sweet cornbread-spicy jalapeño pairing was spot on. I actually tried reducing the amount of sugar by half, but wasn’t as pleased with the end result. So in that case, I recommend sticking with the 1/4 cup for the best results.

Also, butter and honey on top (while still warm) is an absolute MUST.

Gluten Free Jalapeno Cornbread Muffins Recipe

4.8 from 6 reviews

Gluten Free Jalapeño Cornbread Muffins
 
Prep time

Cook time

Total time

 

A quick and easy gluten free cornbread muffin studded with jalapeños.
Author:
Recipe type: Quick Bread
Cuisine: Gluten Free
Serves: 12 muffins

Ingredients
  • 3 Tbsp melted butter
  • 1/3 c pumpkin puree or unsweetened applesauce
  • 1/4 cup honey
  • 1/4 cup raw or granulated sugar
  • 1 large egg
  • 1 cup low-fat buttermilk OR almond milk + 1 Tbsp vinegar or lemon juice
  • 1 cup cornmeal
  • 1 cup GF flour blend*
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 jalapeños, divided

Instructions
  1. Preheat oven to 350 degrees F, and line a muffin tin with 12 paper liners OR lightly grease them with non-stick spray or butter.
  2. Melt butter in a large mixing bowl.
  3. Add pumpkin puree (or applesauce), sugar, honey, eggs and whisk to combine.
  4. Next add salt, baking soda, 1 of the jalapenos (diced, seeds removed) and stir.
  5. Add buttermilk or almond milk and stir again until combined.
  6. Last, add cornmeal and gluten free flour blend and stir until combined. If it looks too thin, add a touch more flour. If it looks to thick, add more buttermilk.
  7. Pour evenly into 12 muffin tins and top each with a slice of jalapeño (optional), seeds removed.
  8. Bake for 18-22 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.Remove from oven and let rest in the pan for a few minutes. Then transfer to a plate or bowl for serving. Cover to keep warm.
  9. I highly recommend serving these with just a touch of butter and honey.
  10. Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer.

Nutrition Information
Serving size: 1 muffin Calories: 199 Fat: 4 g Saturated fat: 2 g Carbohydrates: 37 g Sugar: 11 g Sodium: 202 mg Fiber: 2 g Protein: 3 g

Notes:
* Gluten free flour blend: 3/4 cup brown rice flour, 1/4 cup potato starch, 2 Tbsp tapioca flour, 2 Tbsp white rice flour.
* Nutrition information is a rough estimate for 1 muffin.
* Recipe heavily adapted from Iowa Girl Eats.

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Comments

  1. says

    These muffins look awesome and I bet they went perfectly with that salad! I want these muffins for lunch. I love cornbread! Makes me think of summer!

  2. says

    Dana – that picture is breathtaking! I just finished the Food Photography E-Course, and I’m absorbing photo/styling inspiration like crazy. ;)

  3. jeanne says

    could these be made in a baking pan instead of muffin pans? if so what would would you recommend for cooking time and pan size?

  4. says

    Those muffins are adorable with the little jalapeño rings on top, and so nicely browned around the edges. I’m so pleased to have discovered your blog; it looks like your cooking style is right up my alley!

    I do wonder if there’s a more whole-grain heavy GF blend that could be added here? When I made gluten-full cornbread I would use white whole wheat flour in place of white flour and still liked it a lot. Has anyone experimented with whole-grain flours in GF cornbread?

  5. Dr. Raman Kumar says

    I substituted honey with sweet and hot Thai sauce [ the famous Kock brand ]
    Added a little extra than the quarter cup and it was divine.
    The Thai sauce has vinegar and garlic which took the recipe to next level.

  6. says

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  7. Gina says

    Made these once before and making them again tonight to have with chili. These muffins are THE BOMB. Richly colored, moist (much more so than the other GF recipes I’ve tried), and with great flavor. (I used the pumpkin—which I think is the secret weapon, btw—and soy milk with lemon.) Thank you for giving me back great cornbread!

  8. Amanda says

    Just wanted to come back and let everyone know these are AMAZING. I only used one jalapeno and agave because someone gave me some. But they are so tasty, light and nice.

  9. Gina says

    Help! I’m completely baffled. The first time I made these they were absolute perfection, looked exactly like the photo. I’ve made them three more times since, and each time they baked up all bumpy on top and did not rise properly or have that lovely dome. I’ve triple checked to make sure I followed the directions to a “T.” What could possibly be going on? One question I’ve had from the beginning is, when you say “If it looks too thin, add a touch more flour. If it looks to thick, add more buttermilk,” what should the batter actually look like? Maybe my problem lies therein? Batch #1 were the best corn muffins I’ve ever made or had and I desperately want to get back to the perfection I know they can be. Thanks! :)

  10. says

    i make these with:
    Vegan butter *earth Balence*
    Unsweetend Vanilla Almond milk *no vinegar or lemon juice
    and Gluten free bisquick *instead of the GF flour blend

    they turn out AMAZING everytime.
    my friends and Family never believe they are Gluten free/Dairy Free !!!!!

  11. Margaret says

    Absolutely delicious! I used unsweetened vanilla almond milk and cut the lemon/vinegar. I couldn’t find pumpkin puree, so I used pumpkin, carrot, and apple puree from one of those kids squeeze packs. Also, I forgot to buy fresh jalapenos, so I used trappeys hot jarred japs (and put a ton in, because we like it spicy at or house). I will definitely make this recipe again.

  12. says

    these are super delicious! i replaced the pumpkin with avocado and it still turned out great, not too oily (didn’t decrease the butter). my batter was thicker than dana’s picture, but the muffins still came out very tender and moist on the inside. super great recipe!

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