Gluten Free Honey Cornbread Muffins
Prep time
Cook time
Total time
Welcome summer with these perfectly sweet Gluten Free Honey Cornbread Muffins. There's nothing like some homemade cornbread to accompany your BBQ and bring you closer to friends!
Recipe type: Bread
Serves: 12 miffins
  • ½ cup butter, melted
  • ⅓ cup sugar
  • 2 tablespoons honey
  • ¼ teaspoon vanilla
  • 1 large egg
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon xanthan gum
  • ⅓ cup brown rice flour
  • ¼ cup sweet sorghum flour
  • ¼ cup tapioca starch
  • 2 tablespoons potato starch
  • 1 cup yellow cornmeal
  • 1 cup milk or buttermilk
  1. Preheat oven to 400 degrees. Line muffin tins with paper liners and set aside.
  2. In a medium sized mixing bowl, whisk together melted butter, sugar, honey, and vanilla until smooth. Add in egg and whisk until smooth.
  3. Add baking powder, baking soda, salt, and xanthan gum and mix until combined. Add brown rice flour, sorghum flour, tapioca starch, and potato starch and stir until well incorporated.
  4. Add milk and stir until smooth. Add in cornmeal and mix until well combined.
  5. Fill muffin tins ¾ way full and bake at 400 for 15-17 minutes* or until top of muffins spring back at touch of a finger and toothpick inserted into center comes out clean.
  6. Remove from oven and allow to cool slightly in tin. Transfer muffins from tin to a cooling rack. Serve cornbread warm with butter and honey. Store leftovers in an airtight container in fridge for up to 5 days or in freezer for up to 3 months. Reheat before serving.
*Make sure not to over bake or muffins will be dry.
Recipe by Breezy Bakes at