Gluten-Free Corn Muffins (Jiffy Copycat)
Make this easy gluten-free corn muffin recipe, just like Jiffy! Fluffy, lightly sweet, and downright delicious! The dry mix works perfectly in any recipe that calls for Jiffy mix! Dairy-free and egg-free options included!
Servings: 8 muffins
Ingredients
Dry Ingredients (Jiffy Mix)
- ⅔ cup gluten-free flour blend tested with: King Arthur Measure for Measure, Namaste Perfect Blend, Bob's Red Mill 1:1, and Cup4Cup multipurpose flour.
- ½ cup yellow cornmeal
- 3 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ⅔ cup milk almond milk for dairy-free
- 2 Tablespoons butter, melted or vegetable oil
- 1 egg can use flax egg or ¼ cup applesauce for egg-free
Instructions
- Preheat oven to 400°F. Grease an 8-cup muffin pan.
- In a mixing bowl, whisk together the dry ingredients; ⅔ cup gluten-free flour blend, ½ cup yellow cornmeal, 3 Tablespoons granulated sugar, 1 Tablespoon baking powder, and ½ teaspoon salt.
- Add the wet ingredients; ⅔ cup milk, 2 Tablespoons butter, melted, and 1 egg. Whisk together until well combined.
- Scoop ¼ cup of batter into greased muffin tins.
- Bake 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Notes
To Make Just the Jiffy mix:
Blend the dry ingredients together and make as many batches as you like. Store in small airtight containers in a cool, dry place for up to several months. When you’re ready to make cornbread, simply add the mix to a bowl with the wet ingredients, stir, and bake as directed.Baking Variations:
- Bread (Johnny Cake): Prepare the same as muffins but pour the batter into a greased 8" pan. Bake 20-25 minutes.
- Skillet Cornbread: Place an 8-inch cast-iron skillet in the oven while it preheats. Meanwhile, prepare the cornbread batter. Carefully remove the hot skillet from the oven, add a tablespoon of butter, and swirl it around to coat the bottom and sides. Pour in the batter and bake for 15–20 minutes.
- Corn Pancakes or Waffles: Prepare as usual, add an extra splash or two of milk if the batter is too thick. Cook on a greased griddle or waffle iron.
Storage
Best enjoyed fresh, but you can store them in an airtight container at room temperature or in the fridge for up to 2 days. Can freeze for longer, if desired. To soften, warm them in the microwave for a few seconds.