Buckwheat Corn Muffins (Gluten Free)

It’s officially cold here in Buffalo.  That means I want soup.. all. the. time, which I’m sure you’ve noticed.  And lots and lots of tea.  One of my favorite pairings for a nice spicy, warming bowl of soup is cornbread muffins!  I served these up with some chipotle black bean soup (which I am still perfecting and will share with you once I’ve gotten it figured out – I almost failed horribly my first run-through).

I’ve been a bit slow in posting this week, because, well.. we got a new kitten, and you better believe I’ve been playing with him (and the other two kitties) any free chance I get.  And making sure they don’t attack each other.  All are getting along splendidly now, except for a few choice hisses from Nymeria when she’s a little tired and cranky.  Anyway, meet our new fluffy guy, Morty!  Be sure to follow me on Instagram if you want to see lots of kitten pictures.. he is such a little ham

But back to these muffins (Morty thought they were for him, by the way).  They’re everything I love in a corn muffin (as the song from Of Thee I Sing plays in my head).  Buttery, soft, and perfect spread with lots of butter and honey if you’re feeling adventurous.  Every time I make corn muffins, I’m reminded of how much I love them, and I wonder why I don’t make them more often.

These are perfect with a bowl of soup, but I also recommend them in the morning with a cup of tea (and a good book, preferably).  Right now, Harry Potter and the Deathly Hallows is my jam.  Quite literally, as I listen to it when I’m driving, and read it when I’m not.  I also forgot how much I loved this one the most out of all of the HP books.

Now, go make some corn muffins.  Feel free to swap out the buckwheat flour for whole wheat if you’re cool with gluten!

What is your favorite thing to go with a bowl of soup?  Warm, soft rolls?  Biscuits?  Corn muffins?

Buckwheat Corn Muffins (Gluten Free)

yields about 1 dozen muffins

Buckwheat Corn Muffins (Gluten Free)

  • 1 cup cornmeal
  • 1 cup buckwheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 cup coconut sugar (or regular sugar)
  • 2 eggs
  • 1 1/4 cups buttermilk
  • 1/4 cup butter, melted

Grease or line a standard muffin tin with liners. Preheat the oven to 350ºF.

In a large bowl, stir the cornmeal, flour, baking powder, baking soda, salt, and sugar together. Add the eggs, buttermilk, and melted butter, mixing until smooth.

Scoop about 1/4 cup of batter into each prepared muffin tin. Bake at 350ºF for 12-15 minutes, until a toothpick comes out clean. Allow to cool slightly in the pan before gently removing to a wire rack to cool.

Serve spread with butter and/or honey. Store leftovers in an airtight container.


  • jenny

    *singing* you can really make corn muffins.

    you sound like a theatre geek mentioning of thee i sing…

    • http://cookingalamel.com/ melinda @cookingalamel

      …growing up with you, I might as well be one!

  • mendomary

    they’re good–( I added a few wild blueberries to the batter at the end of mixing)–BUT they don’t look like that! Not cornmeal yellow. The buckwheat flour makes them dark brownish-gray. That photo must be of “straight” corn muffins.

    • http://cookingalamel.com/ melinda @cookingalamel

      There are both light and dark buckwheat flours – when I took the pictures of this recipe, I was using a light buckwheat flour that was locally grown. When I use Bob’s Red Mill, they are the darker color! Trust me, those are the correct muffins.