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Gluten-Free Basil Corn Muffins with Goat Cheese

Adapted from Martha Stewart’s “Everyday Food”
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: gluten-free muffins
Servings: 12 Muffins
Author: April Peveteaux


  • 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


  • Preheat oven to 375 degrees. Butter and flour a muffin pan.
  • Whisk together cornmeal, baking powder, baking soda, salt, sugar, and red pepper flakes in a large bowl. Add butter, buttermilk, and egg and mix until combined. Fold in corn and basil.
  • Fill each muffin cup with ⅓ cup batter. Bake for 25-30 or until muffins are puffed up and golden. Allow muffins to cool, and serve with goat cheese.