Honey Sweetened Corn Muffins (gluten-free option)
These muffins are similar to a traditional Southern cornbread, although purists will tell you that honey and Greek yogurt are not traditional! And while these additions do make the muffins less dry and crumbly, they are still not the same thing as your typical bakery corn muffins, which tend to be sweeter with more oil and more cake-like. I love this muffin paired with soup or salad－and sometimes for breakfastwith a smear of strawberry jam. My husband likes to melt a little butter into the warm muffin.
Ingredients
- 1¼ cup (172g) cornmeal
- ¾ cup (95g) all-purpose flour or gluten-free flour mix
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- ¾ cup (180g) plain Greek yogurt (I like whole or 2%)
- ½ cup (120ml) milk of choice
- ¼ cup (80g) honey (see notes)
- ¼ cup (60g) melted coconut oil, butter, or avocado oil
Instructions
- Preheat the oven to 400℉.
- Grease a 12-cup muffin tin. If you prefer liners, I recommend the parchment variety, as the muffins can stick to paper liners.
- In a medium bowl, whisk together the cornmeal, flour or gluten-free blend, baking soda, baking powder, and salt.
- In a large bowl, lightly beat the eggs. Add the yogurt, milk, honey, and melted coconut oil, butter, or avocado oil, and whisk to thoroughly combine.
- Add the dry ingredients to the wet ingredients and fold together until just incorporated. The batter should be light and fluffy; try not to stir too much and deflate the batter.
- I use my ice cream scoop to fill the 12 muffin cups easily and without mess. Bake for 12 minutes, give or take a minute or two, or until the muffins are just cooked through. Check a few minutes early until you know how long they take in your oven; they cook quickly at the high oven temperature and over-baking will create a dry muffins. (Want to nail the perfect doneness every time? Insert a quick-read thermometer into the center of a muffin. The internal temperature should register between 200℉-205℉.)
- Serve warm with butter and/or your favorite jam, as desired. Once cooled, wrap and store any leftovers in the refrigerator. Gently reheat in the microwave, as desired. "Refresh" tip: If the leftover muffins become dry, wrap them in a damp paper towel and gently reheat in the microwave. The muffins absorb some of the moisture as they warm and will test fresh from the oven!
Notes
- Adjusting for sweetness: These muffins are lightly sweet. You could scale up or down by a couple of tablespoons, depending on your preference. Also, sprinkling the muffin tops with coarse sugar before they go into the oven is a good way to increase the perception of sweetness with minimal added sugar.
- When using butter or coconut oil, bringing the cold ingredients to room temperature before mixing will prevent the melted butter or coconut oil from re-hardening once added.
- If you are a kefir fan, I have made these muffins with 1¼ cups (300ml) kefir in place of the ¾ cup Greek yogurt and ½ cup milk.
Tried this recipe?Click here to rate and comment.