Family-Friendly

Gluten-Free Sweet Corn and Jalapeno Cornbread Muffins

By Freeflourish Editorial TeamPublished May 8, 2026 | Updated Oct 19, 2026

Southern-inspired Under review glutenfreedairyfreefamilyfriendlybakingsnackkidfriendlyeasy

Gluten-free cornmeal muffins with sweet corn and chopped jalapeno, made with almond milk and eggs.

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Prep Under review

Cook Under review

Total Under review

Servings 12

Difficulty easy

Cuisine Southern-inspired

Ingredients

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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 jalapeno 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

Instructions

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1. 1 Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or grease well with oil.
2. 2 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.
3. 3 In a separate bowl, beat the eggs with the almond milk, melted coconut oil, and apple cider vinegar until well combined.
4. 4 Add the wet ingredients to the dry ingredients and gently stir just until combined. Do not overmix.
5. 5 Fold the sweet corn and finely chopped jalapeno evenly through the batter.
6. 6 Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
7. 7 Bake for 18-22 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
8. 8 Remove from the oven and allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. 9 Serve warm or at room temperature as a gluten-free snack or alongside soups and salads as a comforting side dish.
10. 10 Store any leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Timing note

Allow for preparation and preheating, 18-22 minutes baking, 5 minutes in-pan cooling and rack cooling.

Storage

Store cooled muffins airtight at room temperature for up to 2 days or freeze for longer storage.

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