Gluten-Free Jalapeño Cornbread Muffins
User Reviews
4.9
Gluten-Free Jalapeño Cornbread Muffins
Description
This recipe mixes melted butter with pumpkin puree or applesauce, honey, raw sugar, egg, and buttermilk (or almond milk with an acid substitute) to create a moist batter. Seasoning includes salt, baking soda, and diced jalapeños with seeds removed for controlled heat. Cornmeal and gluten-free flour blend provide structure and the characteristic cornbread texture.
Batter is poured into lined muffin tins and topped with optional jalapeño slices before baking until golden and a toothpick inserted comes out clean. Cooling briefly in the pan helps muffins set. The resulting muffins balance sweetness and subtle jalapeño kick, with moist yet crumbly texture from pumpkin or applesauce.
These muffins can accompany savory meals or be enjoyed as a spicy snack. Adjust jalapeño amount and seed inclusion based on preferred heat level.
Ingredients
- 3 Tbsp butter melted
- 1/3 cup pumpkin puree or unsweetened applesauce
- 1/4 cup honey
- 1/4 cup raw sugar or granulated sugar
- 1 large egg
- 1 cup buttermilk or sub almond milk + 1 Tbsp vinegar or lemon juice, low-fat
- 1 cup cornmeal
- 1 cup gluten-free flour blend
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 medium jalapeños (divided)
Instructions
- Preheat oven to 350 degrees F (176 C), and line a muffin tin with 12 paper liners OR lightly grease them with non-stick spray or butter (as original recipe is written // adjust number of muffins if altering batch size).
- Melt butter in a large mixing bowl.
- Add pumpkin puree (or applesauce), sugar, honey, eggs and whisk to combine.
- Next add salt, baking soda, 1/2 of the jalapeños (diced, seeds removed // 1 jalapeño as original recipe is written) and stir.
- Add buttermilk or almond milk and stir again until combined.
- Last, add cornmeal and gluten free flour blend and stir until combined. If it looks too thin, add a touch more flour. If it looks to thick, add more buttermilk.
- Pour evenly into 12 muffin tins (as original recipe is written) and top each with a slice of jalapeño (optional), seeds removed.
- Bake for 18-22 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean. Remove from oven and let rest in the pan for a few minutes. Then transfer to a plate or bowl for serving. Cover to keep warm.
- I highly recommend serving these with just a touch of butter and honey.
- Will keep in an airtight container for up to a couple of days. Store in the freezer to keep longer.
Notes
- Nutrition details are approximate and may vary with ingredient substitutions.
- This recipe is adapted from Iowa Girl Eats with adjustments for gluten-free ingredients and added jalapeño flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(muffins)
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1muffins | |
| Calories | 199 | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Sodium | 202mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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