These Gluten-Free Honey Corn Muffins are a delightful twist on the classic recipe, offering a touch of natural sweetness and a moist texture.
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
Ensure the oven is fully preheated before baking for even cooking.
In a mixing bowl, combine the cornmeal, gluten-free flour, baking powder, and salt.
Sift the dry ingredients for a smoother batter.
In another bowl, whisk together the egg, milk, honey, and melted butter.
Bring the egg and milk to room temperature for better mixing.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Avoid overmixing to keep the muffins tender.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even browning.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a rack prevents the muffins from becoming soggy.
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