Tuck Into Gluten-Free Pan de Elote Muffins Any Time

Name: Pan de Elote Muffins (Corn Muffins)
Yield: 12 muffins
Ingredients: 3 cups fresh corn kernels (from 2-3 ears of corn); ⅔ -¾ cup sweetened condensed milk (about half of a 14-ounce can), depending on your sweet preference; 4 tbsp unsalted butter, room temperature; 1 tsp vanilla extract; 3 eggs; 2 tsp baking powder; 6 tbsp masa harina; ½ tsp salt; Cooking spray

September 18, 2024

Pan de Elote is a super simple, feel-good treat made with fresh corn and just a handful of ingredients. Blending corn kernels with sweetened condensed milk gives it that perfect balance of rich, creamy sweetness, while masa harina deepens the corn flavor and makes these muffins entirely gluten-free.

The batter comes together in no time—just blend, mix, and bake. (No masa? No problem. You can also use regular AP flour with similar results.) Love extra texture? Reserve some of the whole corn kernels to fold into the batter before baking. Make these muffins, and you've got the perfect anytime snack. For an extra indulgent treat, serve them warm with a scoop of ice cream or a drizzle of honey.

Pan de Elote Muffins (Corn Muffins)

Miguel Guerrero

Servings

12 muffins

Ingredients

3 cups fresh corn kernels (from 2-3 ears of corn)
⅔ -¾ cup sweetened condensed milk (about half of a 14-ounce can), depending on your sweet preference
4 tbsp unsalted butter, room temperature
1 tsp vanilla extract
3 eggs
2 tsp baking powder
6 tbsp masa harina
½ tsp salt
Cooking spray

Directions

Preheat the oven to 350° F.
Beat the eggs in a small bowl and set aside.
Add the corn kernels, milk, butter and vanilla extract to a blender or food processor, and purée until mostly smooth. If you like how whole kernels look in your pan de elote, set aside about ¼ cup before puréeing.
Once the mixture is mostly smooth, add the eggs and pulse 5 or 6 times. Add the baking powder, masa harina, and salt, and purée until well-incorporated. Fold in the reserved kernels (if using).
Spray the muffin liners, pour in the batter, and bake for about 30 minutes, or until golden brown.
Remove the muffins from the oven, and allow to cool in the tin for at least 20 minutes before slicing and serving.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

10 comments

KRISTIN | May 26, 2026

WOW, I made these today in an 8×8 pan, and served them hot with cultured butter and guava puree. This is my new addiction :)

MASIENDA | September 18, 2025

Hola Carla! Nos alegra mucho que estés disfrutando nuestras recetas y la harina de maíz, muchas gracias por contarnos! Qué emocionante que vayas a intentar hacer los muffins de pan de elote veganos. Por favor cuéntanos cómo te quedan, nos encantaría saber tu experiencia. Para una opción salada, aquí tienes una receta que puedes probar: https://masienda.com/es/blogs/learn/masa-corn-biscuits

CARLA BIGGS | September 18, 2025

Hola!
Me encantan sus recetas y la harina, es SUPER fina.
Esta receta de muffins de pan de elote está buenísima! Voy a tratar de hacerla VEGANA!
Tienen alguna receta para hacer muffins de masa harina SALADOS?
Gracias desde Atlanta!
Carla

MASIENDA | January 7, 2025

Hi L.Lozano! Thanks for sharing your adjustments with us! We’re excited to hear about any new tweaks you make. Here’s the link to one of our pupusa blog posts with a video: https://masienda.com/blogs/learn/make-perfect-pupusas-with-karla-vasquez-of-salvisoul. Let us know how it goes!

L.LOZANO | January 7, 2025

I made this, although I used organic sweet coconut condensed milk instead of the regular one. This turned out delicious. Im going to keep tweeking this recipe to experiment with savory pan. Thank you for posting this. I love masienda. I hope you post pupusa vids.

MASIENDA | October 25, 2024

Hi Gil! This recipe yields 12 delicious muffins. Happy baking!

MASIENDA | October 25, 2024

Hi Yiannis – thanks for the idea! These muffins aren’t savory, but they’re definitely on the less sweet side, so they’d work well with chili or red beans and rice. We love the thought of adding jalapeños—great call!

YIANNIS PSAROUDIS | October 25, 2024

Would love a savory version of this recipe…something to go with my chili or red beans & rice, that maybe some jalapeños could find their way into.

PAMELA | October 25, 2024

YUMMMMM! Perfect anytime, but especially for autumn <3

Thank You for this recipe!

GIL | October 25, 2024

How many does this make?