These gluten-free basil corn muffins are so good you’ll want to make a double batch. Warm from the oven with a smear of goat cheese, they’re irresistible.
Article Courtesy: April Peveteaux
Yes—muffin week at my house has produced another winner. This is a gluten-free basil corn muffin filled with tangy goat cheese. I originally adapted this from a Martha Stewart-style magazine and converted it to gluten-free using my favorite corn bread mix. If you prefer to make your own blend, use 1/4 cup cornmeal and 2 cups gluten-free all-purpose flour as a guideline. But honestly, the goat cheese is the star—you can’t go wrong.
These muffins work beautifully as a side for an Italian-style tray bake and roasted asparagus, or serve them alongside any simple dinner to level it up. They’re savory, slightly spicy from red pepper flakes, and studded with corn and fresh basil.
Gluten-Free Basil Corn Muffins with Goat Cheese
April Peveteaux
15 mins
30 mins
45 mins
Side Dish
American
12 Muffins
Ingredients
- ¼ cup unsalted butter melted and cooled
- 2 ¼ cups gluten-free corn bread mix
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- ¾ teaspoon red pepper flakes
- 1 ¼ cups buttermilk
- 1 large egg
- 1 cup corn kernels cooked (can use one large ear of corn)
- ¼ cup basil chopped
- 8 ounces goat cheese
Instructions
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Preheat the oven to 375°F (190°C). Butter and flour a 12-cup muffin pan (or use paper liners).
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In a large bowl, whisk together the corn bread mix, baking powder, baking soda, salt, sugar, and red pepper flakes. Stir in the melted and cooled butter, buttermilk, and egg until just combined. Fold in the cooked corn kernels and chopped basil.
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Divide batter among the muffin cups, about 1/3 cup per cup. Bake 25–30 minutes, until muffins are puffed and golden. Cool slightly, then serve warm with goat cheese—either spread on top or spoon a small dollop into the center of each muffin.
gluten-free muffins
I love dinner—really. These muffins make a simple meal feel special. Make them wisely.