Gluten-Free Corn Muffins
Why This Recipe Works
For gluten-free corn muffins with a tender crumb, we started with the classic corn muffin ratio of two parts flour to one part cornmeal using our all-purpose gluten-free flour blend, but we found ourselves with crumbly, starchy, and bland muffins. By tipping the scale to use almost equal parts cornmeal and flour blend, we were able to create a moister crumb with a more powerful corn flavor. Unfortunately, we still had a slightly dry and lean muffin on our hands. We tried adding an extra egg, but that resulted in an overwhelming eggy flavor that overpowered the sweet corn-flavored base. Instead, we increased the milk and sour cream amounts to provide the necessary moisture and emulsified fats. In order to get an appealingly crisp edge, we brushed the tops of the muffin batter with melted butter and started baking them at 500 degrees. Halfway through baking, we reduced the oven temperature to 400 degrees, which allowed the interiors time to fully cook while the tops finished crisping up. Now we had rustic-looking gluten-free corn muffins with crisp, buttery edges, a soft but firm interior crumb, and a bold, sweet corn flavor.