These simple and delicious gluten free honey muffins feature the rich natural sweetness of honey, and they're perfect for breakfast, a midday snack, or even dessert.
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Even though my Grandma never made honey muffins, somebody's Grandma surely did, with a pinch of this and a dash of that. We'll be much more precise than that, since I don't have her luck, but you'll only need one mixing bowl to make these super moist and tender, simple gluten free honey muffins again and again—with all the proper ingredient measurements.
Is honey gluten free?
Yes, generally, honey is gluten free. Be careful to select honey that is not contaminated with gluten during its harvesting or processing. Produced by honey bees from flower nectar, honey is a delicious and versatile sweetener that's a great addition to any pantry.
What makes these honey muffins special?
They have a light and airy texture and delicate honey flavor that's hard to resist. The honey is pleasantly sweet, but it's still subtle enough that you might want to add an extra drizzle of honey when you serve them. Mostly, the honey gives these seemingly plain muffins a certain depth of flavor and a unique tenderness.
Feel free to add a handful of chocolate chips to the batter, or a sprinkle of chopped nuts, but I think these muffins are just right without a thing. Just like Grandma used to (or will!) make.
What type of honey should I use for honey muffins?
You can use any type of honey you prefer in this honey muffin recipe. However, using a high-quality, raw honey provides the best flavor. And drizzling a little of the raw honey over the top when you serve provides an extra kick of sweetness, and some health benefits from the honey. Experiment with different types of honey to find your favorite taste!
Do I use greased muffin cups or paper liners?
It's up to you. I've made them in greased muffin cups, and in liners, and somehow I kind of prefer the greased muffin pan cups but not because of any difference in taste. Once you peel away the liner, a muffin baked in one just looks so, well, naked.
Whether you go for cups or liners, I'm not sure these muffins could be any easier to make. A single bowl and a handful of simple ingredients and you'll very quickly have a beautiful batch of sweet, delicious, fluffy muffins ready for an anytime snack.
Can I replace the eggs in these gluten free honey breakfast muffins?
With this simple, versatile honey muffin recipe, you should be able to substitute eggs using 1 “chia egg” for each chicken egg called for in the recipe. To make a two “chia eggs,” combine 2 tablespoons ground white chia seeds with 2 tablespoons lukewarm water, mix, and allow to gel before adding the mixture to the muffin batter.
Can I make these gluten free honey muffins dairy free?
Yes, if you need to make them dairy free, you can pretty easily. Just replace the butter or milk with your favorite dairy-free alternatives. For the butter, I'd try vegan butter like Miyoko's Kitchen brand.
For the nondairy milk, anything unsweetened, with some fat, and a plain flavor should work. My favorite is unsweetened almond milk.
Serving options for honey muffins
These honey muffins are delicious on their own, but if you fancy jazzing them up a bit, add a dollop of whipped cream, a drizzle of honey, or a sprinkle of powdered sugar. Serve warm alongside a cup of tea or coffee for a delightful breakfast or snack.
Fresh berries, chocolate chips, or chopped nuts alongside some Greek-style yogurt and a drizzle of raw honey over the top elevate these muffins to one of my favorite gluten free breakfasts.
How to store honey muffins
Keep your honey muffins in an airtight container at room temperature for up to 3 days.
Can you freeze honey muffins?
Yes, these muffins freeze well. You can freeze them for up to 3 months. Wrap each muffin in a freezer-safe wrap, then place it in a freezer-safe container or resealable plastic bag.
Just thaw the muffins at room temperature for a while, or heat them in the microwave for a few seconds. If you have an extra moment to refresh your previously frozen honey muffins, sprinkle a mostly thawed muffin with some water and place in the toaster oven at 300°F for 5 minutes.
Gluten Free Honey Muffins
Ingredients
- 2 cups (280 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ½ cup (100 g) granulated sugar
- ¾ cup (6 fluid ounces) milk at room temperature
- 6 tablespoons (84 g) unsalted butter melted and cooled
- ¼ cup (84 g) honey
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F. Grease or line the wells of a standard 12-cup muffin tin, and set it aside.
- In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, cinnamon and sugar, and whisk to combine well.
- Create a well in the center of the dry ingredients and add the milk, butter, honey, eggs and vanilla, mixing just to combine after each addition. The batter will be thick and smooth.
- Divide the batter among the prepared wells of the muffin tin and shake from side to side into an even layer in each well.
- Place the muffin tin in the center of the preheated oven and bake until lightly golden brown on top and a toothpick inserted in the center comes out with no more than a few moist crumbs attached, about 20 minutes.
- Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Heidi says
Love this recipe. I use raw honey which is kind of hard so I microwave it a bit to soften. I have added all kinds of things to this recipe (nuts, fruit, chopped Toblerone, yes it is gluten free!) It’s my go to over and over.
Nicole Hunn says
I have to try them with chopped Toblerone, Heidi! So glad you’ve made them your own.
MsJlooper says
I made this using dairy free products for my son. He said they were delicious!!
Karlie says
Do they work still adding something like frozen blueberries? My 18 month old at daycare has celiac, and we have to send his food. Between the celiac, his dysphagia (difficulty swallowing) and texture issues due to the initial malnutrition and brief hospitalization I’m seriously limited with what he’ll take!
Jan says
Could I replace the milk with butter milk and decrease the amount of butter in this recipe?
AllieBoBallie says
You had me at “honey.” I might have to nestle a pecan half in the top when I make these today. :^) Oh, yeah.