I LOVE muffins. Every kind of muffin. It’s such a simple way to create a healthy portable snack or breakfast on the go. I’ve tried baking all different kinds and I definitely have my favorites (all of which will end up on my blog at one point or another). The beauty of it is that I’ve never heard of someone not liking this tasty little treat so it’s always a sure bet if you need to bake for an upcoming party or even as a gift. In my case though, this recipe came about for neither a party or as a gift. No, I just wanted muffins. Simple as that. I hadn’t quite come across a corn muffin recipe that I loved. As a gluten-free baker finding the right balance can be tricky as gluten-free flours can be somewhat dry and dense. I wanted something completely opposite. So, I started baking, or should I say making a floury mess of my kitchen. In the end and after a few tries it was all worth the final result. Of course since just a corn muffin isn’t enough they became honey corn muffins. It’s a pretty simple recipe and I suggest trying it out a couple of times varying the sweetness with the sugar to find a good balance for you. Though I do have a sweet tooth, I generally don’t like things overly sweet (funny, I know) so I lessen the amount of sugar (as noted in the recipe) and it works well for me. Lowering the sugar and honey used will also result in a more savory type of muffin which can work well if you’re in need of a complement to your dinner. As always, and I stress this, have fun with it and make the recipe work you!
Honey Cornbread Muffins
Makes: 14 muffins/Cook Time: 15-17 minutes
- 1½c gluten-free baking flour (I use Bob’s Red Mill Gluten-free All Purpose Baking Flour)
- 1c cornmeal, plus more for sprinkling (I use Bob’s Red Mill GF Cornmeal)
- ¾c coconut palm sugar (I use 1/2c for slightly less sweet muffins)
- 1tbsp baking powder
- ½tsp cinnamon
- pinch of salt
- ½c butter, melted (I use Earth balance vegan butter sticks)
- 1c unsweetened almond milk (or milk of choice- I use Silk Unsweetened Vanilla)
- 2 large eggs
- ¼c honey, plus more for drizzling if desired
- 2tbsp coconut oil, plus more for pan
- 2tbsp plain dairy free yogurt (I use So Delicious Plain Almond Milk Yogurt)
- Preheat oven to 400F. Using coconut oil grease a muffin pan then lightly flour and set aside.
- In a large bowl, add all of the dry ingredients (flour through salt) and combine.
- In a smaller bowl add all of the remaining wet ingredients (melted butter through yogurt) and mix until completely blended.
- Pour wet mixture into dry and fold to combine. Be careful not to over mix.
- Using a ¼ measuring cup fill each muffin cavity to ¾ full. This should make 14 muffins.
- Sprinkle each muffin with more cornmeal.
- Bake at 400F for 10 minutes.
- Reduce the oven temp to 350F and continue to bake for another 5-7 minutes or until lightly golden and center is no longer wet. Allow to cool before plating.
- When ready to serve drizzle with honey and enjoy!
*Muffins will keep at room temp in a sealed container for up to 3 days.