Gluten-Free Honey Cornbread Muffins

Gluten Free Muffins | 0 comments

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

Joan Donogh
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 to 12 muffins


  • 1/4 cup butter melted
  • 1 1/4 cups gluten-free all purpose flour
  • 3/4 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/3 cup honey


  • Heat oven to 375 degrees F. Spray muffin tin with spray oil.
  • In a medium bowl, combine flour, cornmeal, baking powder, baking soda and salt. Stir to combine.
  • In a large bowl, whisk eggs. Add buttermilk, honey and melted butter, and whisk to combine.
  • Add the flour mixture to the wet ingredients and stir to combine.
  • 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.



Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating