Easy Sweet Cornbread Muffins (Gluten Free)

These sweet cornbread muffins are perfect with soups, chili, your favorite barbecue, and even as a stand-alone snack. They’re quick and easy, sweet and tasty, and best of all gluten free! 

Before developing Celiac disease, I loved ordering cornbread whenever a restaurant served it as a side dish.  Unfortunately, most cornbread isn’t gluten free.

Although cornbread is usually made with corn meal, which doesn’t contain gluten, all-purpose flour is also included as one of the ingredients.  But I knew if I found the right recipe, I could make it gluten free.

After some searching, I found a corn muffin recipe that used Bisquick^TM Baking Mix as one of the main ingredients.  Luckily, my neighborhood store carries a lot of gluten free items, including this baking mix.  If your local store doesn’t carry Gluten Free Bisquick^TM, you can find it here.

These muffins have a slightly sweet flavor making them great as both a side dish or snack.  Unlike some gluten free baked goods that have a tendency to crumble, these hold together amazingly well.

This one-bowl recipe is super easy to make and only needs six ingredients:

• Gluten Free Bisquick^TM
• Yellow Cornmeal
• Granulated Sugar
• Eggs
• Whole Milk
• Unsalted Butter

If you prefer savory over sweet, you’ll want to try my Savory Gluten Free Cornbread Muffins instead.  The savory muffins require more ingredients and take a little extra time to make, but they’re definitely worth the effort.

How to Make Sweet Cornbread Muffins

Preheat the oven to 350 degrees and line or grease 12 standard muffin cups.  I prefer to use muffin cup liners to make the muffins more portable, but you can easily spray the pan with nonstick cooking spray instead.

Place all six ingredients in a large mixing bowl.  Using a wooden spoon, stir all the ingredients together until completely combined (photo 1).

Divide the batter evenly among the 12 baking cups (photo 2).  I use a small ladle to make it easier to transfer the batter.  (Note:  The baking cups will be full.)

Bake for about 20 minutes, or until a wooden pick inserted in the middle of a muffin comes out clean.

Let the muffins cool in the pan (photo 3) for 5 minutes before removing to a wire rack to finish cooling.

Serve these sweet muffins with butter and/or your favorite jam.

Baker's Tips

• Let the melted butter cool a bit before adding it to the other ingredients. You don’t want the heat from the butter to scramble the eggs.
• Test the muffins for doneness with a wooden pick inserted in the middle of the muffin. These cornbread muffins are light in color and it’s difficult to tell if they are done without checking the inside of a muffin.

I shared these sweet cornbread muffins, along with my savory cornbread muffins, with my co-workers at one of our monthly potluck lunches to see what they thought.  The muffins disappeared quickly and received great reviews.

The next time you need a quick, tasty side for your favorite soup, chili, or barbecue, whip up a batch of these Easy Sweet Cornbread Muffins and let me know what you think.  Enjoy!

More Gluten Free Muffin Recipes to Try

• Triple Berry Gluten Free Muffins
• Gluten Free Chocolate Chip Banana Muffins
• Healthy Quinoa Banana and Strawberry Muffins
• Almond Butter Oatmeal Muffins
• Easy Gluten Free Blueberry Muffins
• Gluten Free Cinnamon Banana Muffins

Find more tasty recipes in the Recipe Index.

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Easy Sweet Cornbread Muffins (Gluten Free)

Connie @ Flavor Walk

These sweet cornbread muffins are perfect with soups, chili, your favorite barbecue, and even as a stand-alone snack.  They're quick and easy, sweet and tasty, and best of all gluten free!

4.25 from 4 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Side Dish, Snack

Cuisine American, Gluten free

Servings 12 muffins

Calories 250 kcal

Ingredients

  

1x2x3x

• 2 cups Gluten Free Bisquick
• 5 tablespoons yellow corn meal
• 1 cup sugar
• 2 eggs
• ½ cup whole milk
• ½ cup unsalted butter, melted

Instructions

 

• Preheat oven to 350 degrees and line muffin pan with baking cups.
• In a large bowl, stir all the ingredients together until completely combined.
• Divide the batter evenly among the 12 baking cups (the cups will be full).
• Bake for about 20 minutes, or until a wooden pick inserted in the middle of a muffin comes out clean.
• Let the muffins cool in the pan for 5 minutes before removing to a wire rack to finish cooling.
• Serve with butter and/or your favorite jam.

Notes

• Let the melted butter cool a bit before adding it to the other ingredients. You don’t want the heat from the butter to scramble the eggs.
• Test the muffins for doneness with a wooden pick inserted in the middle of the muffin. These cornbread muffins are light in color and it’s difficult to tell if they are done without checking the inside of a muffin.

 

Recipe adapted from The Frugal Girls

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 6gCholesterol: 49mgSodium: 337mgPotassium: 69mgSugar: 19gVitamin A: 290IUCalcium: 54mgIron: 0.8mg

Nutrition Disclaimer

Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.

This recipe was first published in 2018, but was published again in 2019 to include updated images, step by step instructions, and nutritional information.