You would never know that these Gluten Free Cornbread Honey Muffins are so allergy-friendly! Both dairy-free and gluten-free, these muffins pair perfectly with warm chili, pulled chicken, or on their own as a snack. The whole family will love these Cornbread Muffins!
You don’t even want to know how many iterations of these Gluten-Free Cornbread Muffins I’ve made. I was dead set on mastering a gluten-free AND dairy-free cornbread muffin so that they would allergy friendly enough to serve to just about anyone. After much trial and error, I am SO happy with how this final recipe turned out!
Travis and I recently went to dinner at our friends’ house and brought a batch of these cornbread muffins to go with the chili our friends were serving. They loved the muffins, and it wasn’t until after the meal that I told them they were gluten and dairy-free. Our friends were shocked and said they assumed there had to be butter and/or milk in them. But nope, nada!
I don’t know about you, but I love when cornbread is a little bit sweet. It’s always a great contrast when paired with something spicy like chili or barbecue food. These cornbread muffins have juuuust the right amount of honey, in my opinion.
How to Make Gluten Free Cornbread Honey Muffins
These Cornbread Muffins couldn’t be easier to make: 7 ingredients, 10 minutes of prep time, and 15 minutes in the oven. You’ll have freshly baked muffins on the table in under 30 minutes!
I used my all-time favorite gluten-free flour for this recipe, but if you’re using a different gluten-free flour, make sure it contains a thickener, like xanthan gum. If you’re not gluten-free, you are absolutely welcome to use a regular, all-purpose flour for this recipe.
Instead of butter and milk, this recipe calls for olive oil and unsweetened almond milk. I have not tested this recipe using another dairy-free milk (soy, coconut, rice), but if you try it with an alternate milk, please let me know how it turns out!
I have no doubt you’re going to LOVE these Dairy-Free, Gluten-Free Cornbread Honey Muffins. They’re just as delicious as the classic version, but SO much better for you.
You May Also Like:
Gluten-Free Banana Chocolate Chip Muffins
Whole Wheat Apple Honey Muffins
You would never know that these Gluten Free Cornbread Honey Muffins are so allergy-friendly! Both dairy-free and gluten-free, these muffins pair perfectly with warm chili, pulled chicken, or on their own as a snack. The whole family will love these Cornbread Muffins!
- 1 cup cornmeal
- 1 cup gluten-free flour*
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsweetened almond milk
- 2 eggs
- 1/2 cup + 2 Tablespoons honey
- 1/2 cup olive oil
-
Preheat oven to 400 degrees F. Grease a 12-cup muffin tin (or line with paper liners).
-
In a medium bowl, mix the cornmeal, flour, baking powder, and salt.
-
In another large bowl, whisk together the milk, eggs, oil, and honey. Pour the dry ingredients into the wet and mix until combined and there are no large clumps of flour.
-
Divide the batter evenly into the muffin cups and bake in the oven for 15 minutes, or until golden brown on top and an inserted toothpick comes out clean. Allow the muffins to cool in the pan for 5 minutes, then carefully remove onto a wire rack to finish cooling.
I used Bob's Red Mill Gluten-Free 1-to-1 baking flour. If using a different gluten-free flour, make sure it contains a thickener, like xanthan gum. You are also welcome to use a regular, all-purpose flour.
Pin this recipe for later:
Dave
Made chili this weekend and decided to give these a try with regular flour. As soon as they came out of the oven and were cool enough to eat, we quickly made another batch – so dang tasty! Our picky eater son scarfed down a few too!
Rachel (littlechefbigappetite)
Yay!! I am so glad you guys loved them!! I am hooked on them, too!
Amber
Hello, can I use corn flour in this recipe?
Rachel (littlechefbigappetite)
Hi there, corn flour is a finer than corn meal, so the texture of the muffins will be different (likely very dense). I wouldn’t recommend it, unfortunately. Sorry!
Jacqueline
Would these freeze well?
Rachel (littlechefbigappetite)
I haven’t tried freezing them, but I don’t see why not. I’d suggest wrapping them in aluminum foil and then in an airtight ziploc bag.
Jordan
Do these stay fresh for a few days and just reheat?
Rachel (littlechefbigappetite)
Yes! I enjoy them at room temperature, but you can feel free to reheat if you want to.
Tara
I made these a couple of times. They were delicious, but a little too oily for me. Perhaps, I did something wrong in the recipe. What would I use in place of oil?
Rachel (littlechefbigappetite)
Hmm, that’s so strange! Perhaps try half the oil next time? Did you use the same brand of gluten-free flour? Some GF flours are more/less absorbent than others.
Connie
Do you know the calorie intake of 1 muffin,
I made the recipe and added some corn too. They were very good and moist too.
Thank you
Rachel (littlechefbigappetite)
Sorry, I don’t, but feel free to plug the ingredients into something like My Fitness Pal. I am glad you liked the muffins!