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Gluten Free Honey Cornbread Muffins
Amazingly light and fluffy gluten free cornbread muffins with a touch of honey and a whole lot of flavor! Top with melted butter and honey for a real treat.
Course: Bread
Servings: 14
Author: Brielle
  • 2 eggs well beaten
  • 1 stick butter 1/2 cup, melted
  • 1 1/4 cup buttermilk room temperature
  • 2/3 cup sugar
  • 2 tablespoons honey
  • 1/2 cup brown rice flour
  • 1/2 cup sweet sorghum flour
  • 1/4 cup potato starch
  • 2 tablespoons tapioca starch*
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  1. Preheat oven to 375 degrees and line muffin tins with paper liners.
  2. In a large mixing bowl, beat eggs with a whisk. Add melted butter, buttermilk, sugar, and honey. Whisk until smooth.
  3. In a separate smaller mixing bowl, sift together brown rice flour, sorghum flour, potato starch, tapioca starch, cornmeal, salt, baking soda, and xanthan gum.
  4. Add dry ingredients to wet and mix until just combined. Fill each muffin tin 2/3 way full with batter and bake at 375 degrees for 18-20 minutes or until tops of muffins spring back at touch of finger or toothpick inserted into center of muffin comes out clean with few crumbs.
  5. Allow to sit in muffin tins on a wire rack for 3-5 minutes. Remove from tins and allow to finish cooling on wire rack. Serve slightly warm with butter and honey.
Recipe Notes

*You may substitute with either arrowroot starch or cornstarch