Ingredients
1 cup Cornmeal
1 cup Gluten-free all-purpose flour
1/4 cup Sugar
1 tablespoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Milk
2 large Eggs
1/4 cup Unsalted butter, melted
2 tablespoons Honey
Instructions
- Preheat your oven to 400°F (200°C), and grease a muffin pan or line it with paper liners
- In a large mixing bowl, combine the cornmeal, gluten-free flour, sugar, baking powder, baking soda, and salt. Whisk until everything is well mixed
- In a separate bowl, whisk together the milk, eggs, melted butter, and honey until smooth
- Pour the wet ingredients into the dry ingredients. Mix until just combined. Avoid overmixing to keep the muffins light and fluffy
- Carefully divide the batter into the prepared muffin cups, filling each about 2/3 full
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clea
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack
- Enjoy your delicious Gluten Free Cornbread Muffins warm with a pat of butter or drizzle of honey!
Notes
Measure ingredients accurately as gluten-free flours behave differently than regular flours.
Allow muffins to cool slightly in the pan before removing them, as this helps them set.
Use a toothpick to check for doneness; if it comes out wet, give them extra time.
For a slightly crunchy top, broil them for a minute or two right at the end.
Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
To reheat, microwave for about 15-20 seconds or place in a warm oven for a few minutes.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg