Brown Butter Cornbread Muffins
Cornbread is one of those things I rarely make, but every time I do, I find myself asking why I don’t make it more often. It’s so delicious, versatile, and dead easy to make. These Brown Butter Cornbread Muffins are my elevated twist on a classic cornbread. I add fresh corn kernels into the batter for an extra pop of flavour to complement the rich, nutty tones of the brown butter. These muffins are perfect in summer while corn is in season, but they’ll be fabulous alongside a bowl of chili in the winter too.
Table of Contents
- Ingredients to Make Brown Butter Cornbread Muffins
- Equipment
- Step One—Prepare the Brown Butter
- Step Two—Prepare The Brown Butter Cornbread Muffin Batter
- Step Three—Portion the Muffins & Bake
- Step Four—Enjoy!
- More Gluten-Free Muffin Recipes
- Brown Butter Cornbread Muffin Recipe
Ingredients to Make Brown Butter Cornbread Muffins
To make this recipe, you will need the following ingredients:
- 112 grams (1/2 cup) salted butter
- 150 grams (1 cup) sweet corn kernels, removed from the cob
- 134 grams (2/3 cup) sugar
- 2 large eggs, at room temperature
- 116 grams (1/2 cup) plain Greek yogurt, at room temperature
- 168 grams (1 cup) gluten-free all-purpose flour
- 155 grams (1 cup) Cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Equipment
- Digital scale
- Large stainless steel skillet
- Baking spatula
- Whisk
- Mixing bowls
- 12-hole muffin tin
- Paper muffin liners
Step One—Prepare the Brown Butter
Preheat the oven to 350℉ and line a 12-hole muffin tin with 10 paper muffin liners.
Heat a large skillet over medium-low heat. Add the butter, distributing it around the pan with a baking spatula as it melts. Once the butter has melted, keep a close eye on it, stirring occasionally. The butter will simmer and become very foamy before it starts to turn a golden brown colour.
As soon as the butter begins to brown, add the sweet corn kernels to the pan. Cook the corn, stirring constantly, for 3 minutes. Remove the browned butter corn from the heat and transfer to a large mixing bowl. Allow the butter and corn to cool for 5 minutes.
Step Two—Prepare The Brown Butter Cornbread Muffin Batter
Add the yogurt, eggs, and white sugar to the mixing bowl with the corn. Whisk until combined. In a medium mixing bowl, whisk together the gluten-free flour, cornmeal, baking powder, baking soda, and salt. Fold the dry ingredients into the wet until the batter is just combined.
Step Three—Portion the Muffins & Bake
Scoop the muffin batter into the lined muffin tin, then bake for 20-23 minutes, rotating the pan halfway through baking. The muffins are ready when a toothpick inserted in the center comes out clean. Allow the muffins to cool slightly before eating.
Step Four—Enjoy!
These muffins are delicious on their own, with a bit of butter, or beside a hearty bowl of chili.
Store the muffins in an airtight container at room temperature for up to four days. If you plan to have the muffins any longer, they can be frozen for up to three months.
More Gluten-Free Muffin Recipes
If you loved this recipe for Brown Butter Cornbread Muffins, be sure to check out these other delicious gluten-free muffin recipes:
Gluten Free Rhubarb Streusel Muffins
Vegan Banana Chocolate Chunk Muffins
If you make this recipe, please tag me on Pinterest, TikTok, or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Brown Butter Cornbread Muffins
Equipment
- Digital scale
- Large stainless steel skillet
- Baking spatula
- Whisk
- Mixing bowls
- 12-hole muffin pan
- paper muffin liners
Ingredients
- 112 grams salted butter (1/2 cup)
- 150 grams raw sweet corn kernals (1 cup)
- 134 grams white sugar (2/3 cup)
- 2 large eggs, at room temperature
- 116 grams plain Greek yogurt, at room temperature (1/2 cup)
- 168 grams gluten-free all-purpose flour (1 cup)
- 155 grams cornmeal (1 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Instructions
- Preheat the oven to 350℉ and line a 12-hole muffin tin with 10 paper muffin liners.
- Heat a large skillet over medium-low heat. Add the butter, distributing it around the pan with a baking spatula as it melts. Once the butter has melted, keep a close eye on it, stirring occasionally. The butter will simmer and become very foamy before it starts to turn a golden brown colour.
- As soon as the butter begins to brown, add the sweet corn kernels to the pan. Cook the corn, stirring constantly, for 3 minutes. Remove the browned butter corn from the heat and transfer to a large mixing bowl. Allow the butter and corn to cool for 5 minutes.
- Add the yogurt, eggs, and white sugar to the mixing bowl with the corn. Whisk until combined.
- In a medium mixing bowl, whisk together the gluten-free flour, cornmeal, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet until the batter is just combined.
- Scoop the muffin batter into the lined muffin tin, then bake for 20-23 minutes, rotating the pan halfway through baking. The muffins are ready when a toothpick inserted in the center comes out clean. Allow the muffins to cool slightly before eating.
- Store the muffins in an airtight container at room temperature for up to four days. If you plan to have the muffins any longer, they can be frozen for up to three months.
