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Gluten Free Cornbread Muffins

Gluten Free Cornbread Muffins Recipe

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 1 cup (120 g) fine yellow cornmeal
  • 1 cup (140 g) gluten-free all-purpose flour blend
  • 1/3 cup (65 g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp fine sea salt
  • 1 cup (240 ml) cold buttermilk
  • 2 large cold eggs
  • 1/4 cup (85 g) honey
  • 6 tbsp (85 g) unsalted butter, melted and slightly cooled, plus more for greasing
  • 2 tbsp vegetable oil

Method
 

  1. Heat oven to 400°F (200°C) and grease a 12-cup muffin tin. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In a separate bowl, whisk buttermilk, eggs, honey, melted butter, and oil until smooth.
  3. Pour wet mixture into dry and fold with a spatula just until no dry patches remain. A few lumps are fine.
  4. Divide batter evenly among the muffin cups, filling each about three-quarters full, and smooth the tops.
  5. Bake for 15 to 18 minutes, until golden and a toothpick comes out clean. Cool 5 minutes in the pan, then serve warm.

Notes

For the tallest muffins, let the batter rest in the bowl for 10 minutes before scooping. The muffins are best served warm but stay tender at room temperature.