Gluten Free Honey Muffins

5 from 5 votes

Discover the joy of gluten free honey muffins, which are tender, moist, and perfect for breakfast, snacks, or dessert. Enjoy nostalgic flavors, and tips for perfect honey muffins every time!

Prep Time15

Cook Time20

Course: Breakfast, Muffins

Cuisine: American

Keyword: gluten free honey muffins, honey muffins

Servings: muffins

Author: Nicole Hunn

Ingredients

2 cups 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 granulated sugar
¾ cup milk at room temperature
6 tablespoons unsalted butter melted and cooled
¼ cup honey
2 eggs at room temperature, beaten
1 teaspoon pure vanilla extract

Customary - Metric

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

Adapted from someone’s Grandma on Taste of Home. Originally published on the blog in 2015; more text resources added in 2023.

Nutrition information is approximate and should not be relied upon.

Nutrition