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.


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7 ½ ounces (1 2/3 cups) ATK All-Purpose Gluten-Free Flour Blend
6 ⅔ ounces (1 1/3 cups) stone-ground cornmeal
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon xanthan gum
1 ⅓ cups sour cream
5 ¼ ounces (3/4 cup) sugar
cup whole milk
2 large eggs
10 tablespoons unsalted butter, melted and cooled
Nutritional Information


Per Serving (Serves 12)

  • Calories 317
  • Cholesterol 71 mg
  • Fat 17 g
  • Sodium 246 mg
  • Saturated 9 g
  • Carbs 38 g
  • Trans 0 g
  • Dietary Fiber 2 g
  • Monounsaturated 4 g
  • Sugar 14 g
  • Polyunsaturated 1 g
  • Protein 5 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Makes 12 muffins
To make these muffins gluten-free, use dairy-free sour cream. We prefer the flavor and texture of these muffins made with soy milk but almond milk will also work; do not use rice milk. Substitute unsweetened soy milk for milk, and vegetable oil for melted butter. Add 2 additional tablespoons sugar to sour cream mixture in step 1.

1. Whisk flour blend, cornmeal, baking powder, baking soda, salt, and xanthan gum together in medium bowl. In separate bowl, whisk sour cream, sugar, milk, eggs, and 8 tablespoons melted butter together until well combined. Using rubber spatula, stir sour cream mixture into flour mixture until thoroughly combined and no lumps remain, about 1 minute. Cover bowl with plastic wrap and let batter rest at room temperature for 30 minutes.

2. Adjust oven rack to middle position and heat oven to 500 degrees. Spray 12-cup muffin tin with vegetable oil spray. Portion batter evenly into prepared muffin tin. Brush remaining 2 tablespoons melted butter over top. Bake muffins for 7 minutes.

3. Reduce oven temperature to 400 degrees, rotate muffin tin, and continue to bake muffins until golden brown and toothpick inserted in center comes out clean, about 7 minutes.

4. Let muffins cool in pan for 10 minutes, then remove from pan and let cool on wire rack for 10 minutes longer. Serve.