Easy Cornbread Muffins (Gluten-Free)
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.
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.
Notes
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.