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Gluten Free Cornbread Muffins

Gluten Free Cornbread Muffins
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These Gluten Free Cornbread Muffins offer a super moist texture and subtle sweetness, perfect for breakfast, snacks, or as a side dish. Made with gluten-free cornmeal and almond flour, they are quick and easy to prepare, allergy-friendly, and adaptable to dairy-free and vegan diets. Enjoy fluffy, golden muffins that deliver a comforting, wholesome flavor every time.

Ingredients

Scale

Dry Ingredients

  • 1 cup gluten-free cornmeal
  • 1 cup almond flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 2 large eggs
  • ¾ cup milk (or dairy-free alternative like almond or oat milk)
  • 3 tablespoons melted butter or oil (coconut oil for dairy-free)
  • 2 tablespoons honey or maple syrup

Instructions

  1. Prep Your Ingredients: Preheat the oven to 375°F (190°C) and grease a muffin tin or line it with paper liners. Measure all your ingredients to ensure a smooth baking process.
  2. Mix Dry Ingredients: In a large bowl, whisk together gluten-free cornmeal, almond flour, baking powder, and salt until the mixture is well combined and aerated.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs, then add milk, melted butter (or oil), and honey. Stir until all the wet ingredients are smoothly blended.
  4. Blend Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold just until the mixture comes together. Be careful not to overmix as this can lead to dense muffins.
  5. Bake the Muffins: Spoon the batter evenly into your prepared muffin tin and bake for 18-22 minutes or until the tops are golden and a toothpick inserted comes out clean.
  6. Cool and Enjoy: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature for the best flavor.

Notes

  • Don’t overmix the batter to keep the crumb tender and avoid dense muffins.
  • Use fresh baking powder for proper muffin rise.
  • Use room temperature eggs and milk to mix the batter evenly.
  • Check for doneness with a toothpick inserted into the center.
  • Let the batter rest for 5 minutes before baking to hydrate the cornmeal well.

Nutrition

Keywords: gluten free, cornbread muffins, quick muffins, allergy friendly, dairy free option, vegan option, breakfast, snack

Find it online: https://lillysplate.com/gluten-free-cornbread-muffins/