Gluten-Free Cornbread Muffins
Yield: 12 muffins
Calories: 192kcal
Tender gluten free cornbread muffins loaded with wholesome ingredients for a dairy free side. Corn kernels and honey add texture and flavor to these cakes.
Ingredients
- 1 cup (163 g) yellow cornmeal
- 1 cup (142 g) gluten-free flour
- 1 tablespoon (12 g) baking powder
- ½ cup (100 g) coconut sugar
- 1 teaspoon (2 g) kosher salt
- 1 cup (240 ml) cashew milk, or almond
- 2 large eggs
- 4 tablespoons (60 g) coconut oil, melted
- ½ cup (120 ml) honey
- ¾ cup (107 g) yellow corn kernels, cooked
Instructions
- Heat the Oven – Set the oven rack to the center position. Preheat oven to 400°F (204ºC).
- Combine Dry Ingredients - In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
- Combine Wet Ingredients - In a medium bowl, whisk together the milk, eggs, coconut oil, and honey.
- Make the Batter - Add the wet ingredients to the dry ingredients and whisk together until just mixed. Gently stir in the corn.
- Prepare Muffin Tin - Lightly spray the muffin tins with nonstick cooking spray. Skip this step if using paper liners. Fill the muffin tins ⅔ full with the batter, about ⅓ cup per tin.
- Bake - Place the muffin tin on a sheet pan and bake it on the center rack of the oven. Bake for 13 to 15 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool After Baking - Allow the muffins to cool for 5 minutes in the pan, and then transfer to a cooling rack. Do not leave the muffins in the tin longer than 5 minutes otherwise, they'll become soggy as they cool.
Notes
- Coconut Oil Substitute: Used melted butter.
- Sweetener Substitute: Use granulated sugar instead of coconut sugar. Use maple syrup instead of honey.
- Milk Substitute: Use plant-based milk like almond, coconut, soy, or cashew, or dairy milk.
- To Make Cornbread: Bake at 350°F (177ºC) in an 8-inch square baking pan for 25 to 30 minutes. If browning too quickly, loosely tent it with foil.
- Make Mini Muffins: This recipe makes 48 mini cornbread muffins. Grease the inside of the muffin tins and fill them 2/3 full, about 1 tablespoon of batter. Bake for 6 to 8 minutes, 24 muffins at a time. Cool the muffins in the pan for 2 minutes and then remove them.
- Reduce the Sweetness: To make the cornbread muffins less sweet and more savory, reduce the honey to 1/4 cup and sugar to 1/4 cup.
- Storing: Store in an airtight container for up to 3 days.
- Freezing: Individually wrap in plastic, transfer to a large resealable bag, and freeze for up to 3 months.
Nutrition
Calories: 192kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 344mg | Potassium: 45mg | Fiber: 2g | Sugar: 14g | Vitamin A: 150IU | Vitamin C: 0.8mg | Calcium: 120mg | Iron: 0.9mg
Recipe Link