Gluten-Free Honey Cornbread Muffins

I enjoy a nice cornmeal muffin for breakfast, and this is a tasty gluten-free version. As an added bonus, it uses honey in place of processed sugar. I also make them with maple syrup in place of the honey, although then of course they are not “honey” cornbread muffins any more – but they are still excellent! I use this gluten-free all purpose flour blend in this recipe.

Gluten-Free Honey Cornbread Muffins
Prep time
Cook time
Total time
Serves: 8 to 12 muffins
  • ¼ cup butter, melted
  • 1¼ cups gluten-free all purpose flour
  • ¾ cup cornmeal
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ⅓ cup honey
  1. Heat oven to 375 degrees F. Spray muffin tin with spray oil.
  2. In a medium bowl, combine flour, cornmeal, baking powder, baking soda and salt. Stir to combine.
  3. In a large bowl, whisk eggs. Add buttermilk, honey and melted butter, and whisk to combine.
  4. Add the flour mixture to the wet ingredients and stir to combine.
  5. Divide batter into muffin cups. Bake for 30 to 35 minutes, until golden brown.
I used my 8 muffin "mini-loaf" pan, but this should also yield 12 regular muffins.


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