These gluten-free honey cornbread muffins are a delightful twist on the classic recipe, offering a slightly sweet and moist texture perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a microwave-safe bowl, melt the butter, then stir in the sugar until well combined.
Ensure the butter is not too hot to avoid cooking the eggs in the next step.
Add the eggs to the butter mixture and whisk until smooth.
Crack the eggs into a separate bowl first to avoid any shell pieces.
Mix in the buttermilk and honey until evenly blended.
Warm the honey slightly if it's too thick to mix easily.
In a separate bowl, combine the cornmeal, gluten-free flour blend, baking soda, xanthan gum, and salt.
Sift the dry ingredients together to ensure even distribution.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Scoop the batter evenly into the prepared muffin tin.
Use an ice cream scoop for evenly sized muffins.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a cooling rack.
Cooling slightly in the tin helps the muffins firm up for easier removal.
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