These Gluten Free Jalapeño Cheddar Corn Muffins are so good, you won’t miss the gluten one bit! They have a light delicate crumb. And their buttery richness is offset by the sharp cheddar and hint of heat brought on by the jalapeños.
I love everything about these little Gluten Free Jalapeno Cheddar Corn Muffins. They are sunshine packaged in a muffin cup. Easy to make, full of flavor and a pretty addition to any brunch, picnic or game-day tailgate. I will often serve these muffins with my Balsamic BBQ Pork Tenderloin and a side of Sweet and Sour Greens.
Jump to RecipeXanthan Gum. What is it, why do I need it and how do I use it in these Gluten Free Jalapeno Cheddar Corn Muffins?
Xanthan Gum is a stabilizer often found in gluten free baking. I use Bob’s Red Mill Xanthan Gum in any gluten free baking I do. Since there is no gluten in this recipe to help the muffins rise and provide structure, I needed to find an alternative. Baking powder helps with the rise, but the Xanthan Gum provides added volume and acts as an emulsifier. This helps bind the crumb of the bake together.
If you enjoy experimenting in the kitchen by re-engineering gluten-rich recipes into gluten-free ones, add Xanthan Gum to your pantry.
A word of caution when using it though. Start out light. A little goes a long way. Too much can yield a structurally firm bake, but the texture will be unpleasant. And when I say, “unpleasant” I am being exceedingly diplomatic.
Case in point, one time I was developing a “cream” pie recipe that was both gluten free and vegan. I was using xanthan gum as a stabilizer and used a little too much. And when I say a little, I really mean I went way over the line. The final bake was beautiful to look at. It held its shape perfectly when you sliced into it, but the texture, was slimy and horribly off-putting. Everything smelled and looked perfect. But the texture was truly dreadful.
I was horrified. I wouldn’t even let my husband taste it. Thinking I was being overly self-critical, he insisted on trying it. He’s my number one new-recipe-taste-tester. And he is always good at balancing constructive criticism by noting what is on point. However, he took one bite – maybe chewed it twice – before declaring he was in complete agreement with my assessment. It really was that dreaded word all bakers fear the most; inedible.
I walked the pie out to the back yard and threw it in the woods for the wildlife to eat. And there it stayed until spring. Not a single squirrel, racoon, possum or other scrounging beast would eat it. So please, let this tragedy serve as a comic lesson to you. Go light on the xanthan gum.
How to control the heat.
For these Gluten Free Jalapeño Cheddar Corn Muffins, I’ve incorporated fresh jalapeño peppers into the recipe. The jalapeño brings some heat, but how much is entirely up to you.
My family likes it when their food “bites back”, so when I bake just for us, I tend to use the whole pepper (the flesh, white pith and seeds). However, when I make these muffins for a larger group, I will often remove the seeds and pith. This is where the heat resides.
If you just want the flavor of the chilies, simply remove the seeds and the pith. If you like a little extra heat, leave them in.
Gluten Free Jalapeño Cheddar Corn Muffins
Course: SidesDifficulty: Easy2
muffins15
minutes25
minutesIngredients
1 cup unsalted European style butter, room temperature
3/4 cup granulated sugar
4 large eggs, room temperature
1 cup, plus 2 Tbsp. gluten free AP flour
1 cup yellow cornmeal
1 Tbsp. baking powder
1/8 tsp. Himalayan sea salt
1/4 tsp. xanthan gum
1 14-oz. can of cream style corn
1 cup lightly packed sharp cheddar cheese (approximately 3 oz)
1 Tbsp. minced fresh jalapeño (approx. 1 small pepper)
Directions
- Preheat oven to 350 degrees F. Prep a muffin tin by lining with paper baking cups for easier removal if desired. Set aside.
- Using a wire whisk, stir together the dry ingredients. Set aside.
- Cream butter and sugar together until light and fluffy. Approximately 5-7 minutes.
- Add eggs one at a time and mix until thoroughly incorporated. Scrape down the sides and bottom of the bowl between each addition.
- Add the creamed corn, cheese and jalapeños next. Mix until incorporated.
- Add the dry ingredients and mix until thoroughly incorporated. Scrape down the sides and bottom of the bowl to ensure everything is mixed in properly.
- Using a #2 scoop or spoon, divide the batter evenly between 24 muffin cups and bake for approximately 25 minutes at 350 degrees F. If you are using a larger or smaller muffin tin than the standard size called for in this recipe, you will need to adjust the time. The muffins are done when a toothpick inserted in the center of a center-facing muffin (not an outer-edge muffin) comes out clean.
- Allow the muffins to cool slightly (2-3 minutes) before transferring them to a wire rack to finish cooling.
- Store in an airtight container at room temperature for up to 3 days.
