Gluten-Free corn bread muffins sweetened slightly with honey and a hint of molasses. These easy cornbread muffins are delicious, a tad sweet and heartwarming all around!
Cornbread is an easy quick bread that is fabulous for all occasions! Whether it is enjoyed as a side for a holiday dish, at a summer barbecue or topped over pot pie in place of biscuits, it is full of flavorful comforting notes that everyone seems to cheer about!
Gluten-Free Cornbread Muffins
Cornbread has always been a pleasurable indulgence of mine. Slightly sweet and full of earthy notes. If you place of gorgeous salad, or bowl of chili in my face, I could always eat a giant slice of cornbread alongside.
That is why muffins are so good! Each gluten-free cornbread recipe is perfectly portioned into 12 muffins so you can portion control a bit😊.
Gluten-Free Dairy-Free Cornbread: It gets better- this easy cornbread muffin recipe is also dairy-free so it is perfect for anyone experiencing food allergies. Use vegan butter so it is dairy-free, but if dairy is not an issue you can use ghee, or grass-feed butter.
Cornbread Sweeteners: These gluten-free cornbread muffins are sweetened slightly with honey and a couple of tablespoons of molasses. I've tried making them with and without the molasses and making them with gives these muffins so much more “cornbread” flavor.
Corn meal is the main ingredient in cornbread. For gluten-free cornbread muffins, I like to use cornmeal with a blend of gluten-free flour mix, and tapioca flour. Adding additional ingredients of tapioca flour (which is a binding agent) helps keep the muffin moist so it does not crumble apart.
How to make cornbread muffins
For starters cornbread is a quickbread, which means no yeast is necessary for the bread, or in this case muffin to rise. Cornbread is essentially sweeter than other breads and made with honey and buttery notes.
Step 1: Mix dry ingredients together. In a large bowl add together the cornmeal, flours, baking powder, baking soda, salt, phsyllium husk, xanthan gum.
Step 2. Mix wet ingredients together. In a small bowl whisk together the eggs, honey, molasses, melted butter and dairy-free milk.
Step 3. Mix wet ingredients into the dry ingredients and blend until combined.
Step 4. Spray a muffin pan with cooking spray or line with baking cups. Pour the batter evenly into 12 muffin cups and bake for 18-22 minutes.
A good visual to go by when the muffins are done is when the tops are slightly golden. Let the muffins cool for a minute if they are hard to handle. Transfer to a cooling rack to cool completely.
More Delicious Gluten-Free Muffins Recipes
- Blueberry Lemon Yogurt Muffins
- Pumpkin Zucchini Muffins]
- Healthy Carrot Avocado Banana Oat Muffins
- Chai Muffins
- Oatmeal Muffins
Gluten-Free Cornbread Muffins
- 2 cups yellow cornmeal
- 1/2 cup gluten-free flour mix
- 1/2 cup tapioca flour
- 3 tablespoons psyllium husk
- 1 tablespoon baking powder
- 1 1/2 teaspoons xanthan gum
- 1/2 teaspoon pink salt
- 1/4 teaspoon baking soda
- 2 eggs large
- 1/2 cup vegan butter or ghee, at room temperature
- 1/2 cup honey
- 2 tablespoons molasses
- 1 1/2 cups dairy-free milk
- Preheat the oven to 375°F. Lightly coat a silicone muffin pan with nonstick cooking spray or line muffin pan with liners, then spray them with nonstick cooking spray.
- In a medium bowl, combine the cornmeal, flour blend, tapioca flour, psyllium husk, baking powder, xanthan gum, salt, and baking soda.
- In large bowl, using an electric mixer on medium speed, beat the eggs, butter, honey, molasses, and 11/2 cups of milk together until well mixed. Stir in the flour mixture just until combined. The batter should be smooth with a cake batter consistency. Add additional milk, 1 tablespoon at a time, if necessary. Pour the batter into the prepared muffin pan.
- Bake until the top is slightly golden, about 18-22 minutes. Transfer the muffins to a cooling rack to cool completely.