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Gluten-Free Sweet Corn and Jalapeño Cornbread Muffins

Name: Gluten-Free Sweet Corn and Jalapeño Cornbread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: Southern-inspired
Ingredients: 1 cup gluten-free cornmeal; 1 cup gluten-free all-purpose flour blend; 2 tablespoons coconut sugar or organic cane sugar; 1 tablespoon baking powder (gluten-free); 1/2 teaspoon baking soda; 1/2 teaspoon sea salt; 1 cup canned sweet corn kernels, drained; 1 jalapeño pepper, seeded and finely chopped; 1 cup unsweetened almond milk (or other dairy-free milk); 1/4 cup melted coconut oil or dairy-free butter substitute; 2 large eggs, room temperature; 1 tablespoon apple cider vinegar

By Freeflourish Editorial TeamPublished May 8, 2026 | Updated Jul 7, 2026

Southern-inspired 30 mins glutenfreedairyfreefamilyfriendlybakingsnackkidfriendlyeasy

Delight your family with these moist, sweet, and mildly spicy gluten-free cornbread muffins featuring fresh corn and jalapeño. Perfect for snacks or a comforting side.

Gluten-Free Sweet Corn and Jalapeño Cornbread Muffins

Prep 10 min

Cook 20 min

Total 30 min

Servings 12

Difficulty easy

Cuisine Southern-inspired

Ingredients

Servings 12

1 cup gluten-free cornmeal
1 cup gluten-free all-purpose flour blend
2 tablespoons coconut sugar or organic cane sugar
1 tablespoon baking powder (gluten-free)
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup canned sweet corn kernels, drained
1 jalapeño pepper, seeded and finely chopped
1 cup unsweetened almond milk (or other dairy-free milk)
1/4 cup melted coconut oil or dairy-free butter substitute
2 large eggs, room temperature
1 tablespoon apple cider vinegar

FreeFlourish Gluten-Free Family-Friendly Sweet Corn and Jalapeño Cornbread Muffins ingredients

Instructions

Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or grease well with oil.
In a large mixing bowl, whisk together the gluten-free cornmeal, gluten-free flour blend, coconut sugar, baking powder, baking soda, and sea salt until evenly combined.
In a separate bowl, beat the eggs with the almond milk, melted coconut oil, and apple cider vinegar until well combined.
Add the wet ingredients to the dry ingredients and gently stir just until combined. Do not overmix.
Fold in the sweet corn kernels and finely chopped jalapeño evenly throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18-22 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
Remove from the oven and allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature as a gluten-free snack or alongside soups and salads as a comforting side dish.
Store any leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.