Gluten-Free Cornbread Muffins
This simple GF Cornbread Muffin recipe is super easy and quick to make. They’re tender, perfectly sweet, and delicious. They’re a great side dish for your meals and taste amazing warm with a drizzle of honey or butter.
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About these easy GF side dish muffins
Homemade GF Cornbread Muffins are super easy and quick to make. They require simple ingredients and come together quickly. No mixer required!
They’re tender, buttery, and delicious. Perfect to serve alongside your dishes like soups, stews, or a Thanksgiving side dish. They’re perfectly sweetened and best served warm.
Ingredients
The main ingredients of this recipe are:
- Cornmeal: yellow cornmeal or polenta.
- Gluten-free all-purpose flour: store-bought or homemade mix.
- Honey: runny honey.
- Eggs: room temperature eggs are better.
- Butter: unsalted butter, melted.
- Milk: whole milk for the best flavor, but low in fat works well too.
How to make easy cornbread muffins
Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
Whisk together the cornmeal, gluten-free all-purpose flour, sugar, baking powder, and salt in a large bowl. Set aside.
In a medium bowl, whisk the eggs, honey, and milk. Add the wet ingredients and the melted butter to the dry ones and mix until well integrated, but don’t overmix.
Spoon the butter into the prepared pan. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 20 minutes or until the top is golden. A toothpick inserted into the center should come out with no streak of batter.
Let cool and serve warm.
Storing
Store the muffins covered at room temperature for 1–2 days or in the refrigerator for up to 5 days. You can freeze the muffins in an air-tight container or freezer bag.
Reheat the muffins in a medium oven for 5-10 minutes.
Variations and optional add-ins
- Flour: You can try a different mix of gluten-free flour, like adding almond flour.
- Sweetness: Reduce the sugar for a more savory cornbread.
- Optional Add-ins: cheese, jalapeños, corn kernels, bacon, herbs, and so on. Make sure any add-ins are also gluten-free.
For GF easy baking recipes
Easy Cornbread Muffins (Gluten-Free)
Ingredients
- 1 and ¼ cup gluten-free all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup sugar
- 2 teaspoons baking powder
- Pinch of salt
- 2 eggs room temperature
- 2 tablespoons honey
- 3/4 cup milk
- 1/2 cup unsalted butter (1 stick) melted and cooled
Instructions
- Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Whisk together the cornmeal, gluten-free all-purpose flour, sugar, baking powder, and salt in a large bowl. Set aside.
- In a medium bowl, whisk the eggs, honey, and milk. Add wet ingredients and the melted butter into the dry ones and mix until well integrated, but don’t overmix.
- Spoon the butter into the prepared pan. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 20 minutes or until the top is golden. A toothpick inserted into the center should come out with no streak of batter. Keep in mind that all ovens are different
- Let cool and serve warm.