Easy Sweet Cornbread Muffins (Gluten Free)

2 sweet cornbread muffins on a grean and white kitchen towel with a basket of muffins in the background

4.25 from 4 votes

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!

Prep Time5

Cook Time20

Total Time25

Course: Side Dish, Snack

Cuisine: American, Gluten free

Servings: muffins

Calories: 250kcal

Author: Connie @ Flavor Walk

Ingredients

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