Gluten Free Honey Cornbread Muffins

5 from 1 vote

Gluten free honey cornbread muffins are sweet and tender, fragrant with honey, with a beautifully rustic texture.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: muffins

Calories: 201kcal

In a large bowl, mix the cornmeal, oat flour, baking powder, sugar, and salt. In another bowl, whisk together the milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Grease or line a 12-cup muffin tin with paper liners. Preheat oven to 400℉ and equally divide the batter between the 12 cups.
Bake the muffins for 15-20 minutes, until golden and a tester inserted in the center of a muffin comes out clean. Cool the muffins in the pan for 5 minutes, then turn out to cool to room temperature.

Bake as a pan or a loaf: Don't feel like making muffins? No problem. You can easily make this recipe into a loaf or pan of cornbread. Grease or butter an 8x8 baking pan or a standard-size loaf pan, add the batter and bake for about 30 minutes, or until a tester comes out clean.
Make dairy-free: Swap the butter for your favorite non-dairy butter and the milk for your favorite non-dairy milk to make this gluten free cornbread dairy-free.
Try buttermilk: The addition of buttermilk lends tenderness and a touch of tangy flavor. Substitute the milk for buttermilk if you like.
Other grinds of cornmeal: I prefer a fine to medium-grind cornmeal in these muffins (and in general when I add cornmeal to gluten free bakes). However, if you like a more textured or homey cornbread, you can try a coarser grind of cornmeal. You may wish to let the batter hydrate a bit longer if you are using a coarser grind.
Use for holiday stuffing or dressing: This is my go-to choice when I want to make homemade gluten free stuffing. Make double the batch if you're serving a crowd and turn it into a delicious pan of stuffing along with nuts, dried fruit, and more.