Gluten Free Cornbread Muffins with Honey
Gluten Free Cornbread Muffins with Honey are the perfect bite! Made without any refined sugar, these muffins are the ultimate breakfast muffin or side dish to your favorite chili recipe.
I could eat cornbread all year round. Especially during the winter with a big bowl of chili!
My favorite part about these muffins is that they are perfectly sweet.
The honey adds just the right amount of sweetness without overpowering the corn flavor. The honey pairs perfectly with the sweet corn flavor the cornmeal.
It also does a good job contrasting the tartness of the greek yogurt.
Make these muffins as a delicious way to start your day or paired with your favorite chili recipe.
Main Ingredients
- Yellow Cornmeal
- Gluten-Free Flour
- Baking Powder
- Baking Soda
- Greek Yogurt
- Honey
- Butter
- Eggs
- Milk
Honey and It’s Substitutions
The honey is a highlight of this recipe. I don’t recommend swapping it out, but if you have to for allergies or you don’t have any on hand, this is what you can do.
- Maple Syrup – substitute at a 1:1 ratio
- Agave – substitute at a 1:1 ratio
- Raw Sugar – substitute at a 1:1 ratio plus add an extra 2 tbsp of milk
- Brown Sugar – substitute at a 1:1 ratio plus add an extra 2 tbsp of milk
- Coconut Sugar – substitute at a 1:1 ratio plus add an extra 2 tbsp of milk
How to Make Gluten Free Cornbread Muffins with Honey
- Preheat oven to 350 degrees F
- Add the eggs, butter and milk to a bowl
- Mix until combined
- (Optional)Heat the honey in a microwave safe dish for 20 seconds. I find this makes it easier to add to the batter
- Add the honey and greek yogurt to the wet ingredients and mix
- Once combined, fold in the dry ingredients
- Line your muffin tin with muffin wrappers in every other tin. This will give your muffins more room to rise
- Bake for 13-15 minutes, the tops should be slightly golden and a toothpick will come out of the center of the muffin clean
- Let cool for 5 minutes in the muffin tin then transfer to a cooling rack
- Enjoy!
Frequently Asked Questions
Yes, substitute at a 1:1 ratio.
Nope! You shouldn’t need to. These are my favorite muffin liners from Whole Foods. They work perfectly every time.
You can add any cooked corn to the batter. Just make sure you drain it completely so that additional water isn’t added to change the final result or texture of the muffins.
i store mine in an airtight container in the fridge for up to 5 days. the freezer would last much longer (~1 month)
You most likely added too much cornmeal to the batter. This will cause an extra crumbly muffin. Make sure to measure precisely, including the other ingredients to make sure the ratio is correct.
Store at room temperature for up to 5 days in an airtight container. Leave a corner of the container open/lifted up for some airflow.
If not eating all within 5 days, store in a freezer-safe bag or container for up to 2 months.
Gluten Free Cornbread Muffins with Honey
Ingredients
- 2 eggs
- 1/2 cup butter, melted
- 1/3 cup almond milk, or other milk alternative
- 1/3 cup honey
- 1/2 cup plain greek yogurt
- 1 cup yellow cornmeal
- 3/4 cup gluten free flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
Equipment
- large mixing bowl
- muffin tin
- muffin wrappers
Instructions
- Preheat oven to 350 degrees F
- Add the eggs, butter and milk to a bowl
- Mix until combined
- (Optional)Heat the honey in a microwave safe dish for 20 seconds. I find this makes it easier to add to the batter
- Add the honey and greek yogurt to the wet ingredients and mix
- Once combined, fold in the dry ingredients
- Line your muffin tin with muffin wrappers in every other tin. This will give your muffins more room to rise
- Bake for 13-15 minutes, the tops should be slightly golden and a toothpick will come out of the center of the muffin clean
- Let cool for 5 minutes in the muffin tin then transfer to a cooling rack
- Enjoy!
Can’t wait to try this one. So perfect for fall!