Grandma’s Gluten Free Honey Muffins

Grandma’s Gluten Free Honey Muffins

Grandma's Gluten Free Honey Muffins

Even though my Grandma never made honey muffins, somebody’s Grandma surely made her honey muffins with a pinch of this and a dash of that. Lucky us, just one mixing bowl is all you’ll need to make these super moist and tender, simple gluten free honey muffins again and again—with all the proper ingredient measurements. Think of it like this: get started now making these for your children and one day if you’re very, very lucky, your grandkids will beg for Grandma’s (or Grandpa’s!) Honey Muffins.

Grandma's Gluten Free Honey Muffins, Step by Step

I’ve made them in greased muffin cups, and in liners, and somehow I kind of prefer the greased 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. Either way, I’m not sure these muffins could be any easier to make.

Grandma's Gluten Free Honey Muffins

The honey flavor is relatively subtle, so if you’re so inclined feel free to serve them with an extra drizzle. Mostly, it gives these seemingly plain muffins a certain depth of flavor and a unique tenderness. You can of course 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. 😉

Like this recipe?

Prep time: Cook time: Yield: 12 muffins


2 cups (280 g) all purpose gluten free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/2 cup (100 g) granulated sugar

3/4 cup (6 fluid ounces) milk (any kind), at room temperature

6 tablespoons (84 g) unsalted butter, melted and cooled

1/4 cup (84 g) honey

2 eggs (100 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract


  • 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.

  • Adapted from someone’s Grandma on Taste of Home.



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Comments are closed.

  • MsJlooper
    November 10, 2015 at 3:30 PM

    I made this using dairy free products for my son. He said they were delicious!!

  • Karlie
    November 4, 2015 at 4:03 PM

    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
    November 4, 2015 at 3:54 PM

    Could I replace the milk with butter milk and decrease the amount of butter in this recipe?

  • AllieBoBallie
    November 4, 2015 at 11:48 AM

    You had me at “honey.” I might have to nestle a pecan half in the top when I make these today. :^) Oh, yeah.

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