Description
These gluten free honey cornbread muffins are perfectly moist and fluffy with just the right amount of delicious honey flavor. There is no need for a boxed cornbread mix when you make a fresh batch of cornbread muffins from scratch. All you need are a few simple ingredients and around thirty minutes to get perfect cornbread muffins every single time.
Ingredients
Scale
- 1 cup measure for measure gluten free flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup honey
- ¼ cup butter, melted
- 1 cup buttermilk
- 2 eggs
Instructions
- Preheat oven to 400 degrees.
- In a mixing bowl, whisk together the gluten free flour, cornmeal, baking powder, and salt until well combined.
- In a separate bowl, whisk together the honey, butter, buttermilk, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and mix until everything is just combined. No need to over mix the batter.
- Transfer the cornbread batter to a greased or lined muffin pan.
- Bake the muffins for 13-15 minutes at 400 degrees until a toothpick comes out clean and the tops of the muffins bounce back if lightly pressed.
- Serve the muffins warm and with a drizzle of honey and butter.
