Gluten free Cornmeal Raspberry Muffins are a slight variation of my basic cornbread recipe. You need gluten free recipes that will work every time, and then lots of ways to vary them. This is that kind of recipe.
If you've got raspberries in your own garden, or you just love them, then you'll want to make this Raspberry Sauce. I make it every summer and then use it to make Raspberry Butter. It is a decadent treat to spread on these muffins, homemade biscuits or scones. I will use it on all three!
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Ingredients
For a gourmet treat I dip the top of each muffin in melted butter and roll it in sugar. The butter adds richness to the taste and the sugar creates a special occasion look that I do when I'm taking these to work.
- cornmeal
- corn flour (see substitutions)
- tapioca starch (see substitutions)
- sugar
- baking powder
- xanthan gum
- egg
- vegetable or olive oil
- milk (I use 1% or 2% or any dairy free milk)
- lemon zest
- raspberries, blueberries or a combination
- butter, for the optional finishing step
See recipe card for exact amounts.
Instructions
Most muffins are easily mixed by hand, simply combining a bowl of wet ingredients with a bowl of dry ingredients. For this recipe you need an electric mixer. Beating the batter for only a few minutes is the key to creating the light, airy crumb you want.
Substitutions
Corn flour - Gluten free corn flour can be hard to find. When I don't have it I add up the amount of corn flour and tapioca starch (1 ¼ cups) then substitute that amount with my EGFG gluten free flour blend. If you're using a different blend that has xanthan gum then omit or decrease the amount.
Milk - I use whatever I have in my fridge, including leftover cream. For savoury muffins I even use buttermilk or even a combination of plain yogurt and milk.
Dairy-free milk - Substitute with any plant based milk.
Raspberries - I'd give any berry a try.
Variations
There is no end to ways you can vary this cornmeal muffin recipe or the basic cornbread recipe it came from. Here are some ideas.
Muffins or Mini Loaves - For a sweet muffin use any berry including dried cranberries. To make a savoury version with cheddar cheese, bacon, jalapeños, red pepper jelly, jalapeño jelly and on and on. Make them in all the different pans you have.
Mini Corn Dog Muffins - Push a piece of wiener in the center of the muffin batter then bake as directed. Kids love these.
Basic Cornbread - Cook it in a cast iron frying pan, on an open fire if you're camping. Serve it warm right out of the pan, smothered with corn syrup or any of the savoury versions mentioned above.
Holiday Variations - Cornbread-Chorizo Stuffing (and sometime Cornbread Sausage Stuffing Balls or stuffing muffins) are a must for my Thanksgiving and Christmas turkey dinner.
Equipment
For bakeware my advice is to buy quality. It doesn't need to be the most expensive but not the cheapest either. Many baking pans will last decades but they're all slightly different and over time people who cook end up with lots of pans.
- I like regular size muffin pans in 6 or 12 cups for everyday snacks.
- Mini size muffin tins are great for small hands or dainty treats. I also use mine to make Muffins That Taste Like Donuts because they look like the little donut holes we all love.
- Silicone muffin pan, 6 or 12 are perfect for Brazilian Cheese Buns, Egg Muffins and an easy clean up all around.
- I haven't had the pleasure of trying ceramic coated muffin tins but they're another no stick option.
- A regular 10-inch Bundt pan, or even the mini Bundt pans, can turn a muffin recipe into a beautiful Banana Bundt Cake. This is a great idea for gluten free bakers since it can be hard to create enough structure for a cake to hold up. The hole in the centre makes that a non-issue.
- Regular round silicone muffin liners or a set of uncommon shaped muffin liners are an option if you have enough pans but are looking for a reusable option for paper liners.
Storage
Like all muffins they freeze well in an air tight container. I think you should use them up within a month since you made them to enjoy.
Top Tip
Depending on your flour blend some gluten free baking goes stale really fast. You can learn more about different gluten free flours to improve that. In the meantime get your baking into air tight containers as soon as it has cooled. If you like warm muffins learn to use your microwave settings. Reheat using less than full power (I use power level 5 on mine).
Gluten Free Cornmeal Raspberry Muffins
Ingredients
Dry Ingredients
- 1 cup cornmeal
- ¾ cup corn flour* (or EGFG gluten free flour blend)
- ½ cup tapioca starch* (or EGFG gluten free flour blend)
- 6 tablespoon sugar
- 1½ tablespoon baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon salt
Wet Ingredients
- 1 egg
- ⅓ cup vegetable oil
- 1 cup milk (I use 1% or 2%)
- 1 tablespoon finely chopped lemon zest
- 1½ cups raspberries, blueberries or a combination
Optional Finishing
- ¼ cup butter melted
- ¼ cup sugar
Instructions
- Preheat oven to 400°F. Line muffin pan with 12 paper or silicone liners if desired.
Dry Ingredients
- Mix dry ingredients in a bowl. Set aside.
Wet Ingredients
- Combine wet ingredients in a large bowl of an electric mixer. Beat until frothy, about 1 minute.
- With mixer running slowly add dry ingredients to wet. When combined increase speed to high and mix for 1 minute.
- Gently fold in raspberries.
- Use a portion scoop to fill muffin pan. Bake 20-25 minutes until slightly golden around the edges. Cool in pan for 2 minutes then transfer to wire rack and cool completely.
Optional Sugar Topping
- If finishing with butter/sugar topping this step can be done when the muffins are still warm. Hold a muffin upside down and dip the top in melted butter. Next roll the muffin top in sugar. Place upright on a wire rack to cool completely.
- Store in airtight container or freeze.
Notes
Nutrition
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