A simple muffin with a short ingredients list. These gluten free honey muffins bake up tall and golden – easy to make and easy to eat.
“These are so good!”
When you hear reactions like this from kids, you know you’ve got a winner.
Which makes me so happy because this recipe is somewhat of an antique. It didn’t start out as a gluten free recipe – actually this recipe and a collection of others were in a very old cookbook I came across.
Being a cookbook collector, it’s pretty thrilling to stumble across something like this 🙂
But this is the kind of cookbook that has ingredients listed as ‘a dash of this and a spoonful of that’. And the rest of the recipe is ‘mix well and bake until done’. No oven temperatures and no time frames.
So re-working this recipe was basically starting from scratch. But it was sooo worth it.
These light and airy, tender and moist muffins are delightful.
It was inspired by a basic muffin recipe. But the addition of the honey makes it rich and golden yellow.
These gluten free honey muffins are a cross between a very basic muffin and something you’d find on a brunch menu. They have a delicate flavor with a delightful crumb texture. They’re the type of muffin you would whip up and just keep on hand for when the urge strikes. Or serve a plate of them with breakfast.
They freeze well, so go ahead – double the recipe and freeze the rest for later.
Tips for making the best gluten free honey muffins
Room temperature ingredients
This tip is not specific just to this recipe, most gluten free baking needs the ingredients to be at room temperature for the best results. Cold ingredients prevent liquids from binding together. Gluten free breads needs all the rise and airiness they can get. Warm ingredients = light and airy texture.
Use a plastic whisk
I haven’t always used a plastic whisk to mix ingredients, but I feel like it’s one of the best discoveries I’ve made with gluten free baking. A plastic whisk just makes mixing ingredients incredibly easy. Plus it keeps the batter light and airy, which is important.
Measure using a 1/3 cup
This batter will be runny. It more resembles thin soup than a thick muffin batter. But this is ok. It’s a good thing actually. That’s how it’s supposed to look. A 1/3 cup measuring cup works perfectly for portioning the batter into the muffin cups.
These gluten free honey muffins are delightfully tender and just the right amount of sweet.
If you enjoy this recipe will you give it a rating?!
Simple Gluten Free Honey Muffins
- 2 cups gluten free bread light flour mix
- 2 tsp. psyllium husk powder
- ½ cup sugar
- 3 tsp. baking powder
- ½ tsp. salt
- 1 egg
- 1 cup milk
- ¼ cup butter melted
- ¼ cup honey
- Preheat oven to 375 F. Spray a 12 cup muffin pan with coking spray. Set aside.
- In a large bowl, stir together the flour mix, psyllium husk powder, sugar, baking powder and salt with a plastic whisk.
- In a medium bowl, stir together the egg, milk, butter and honey.
- Add the wet ingredients to the dry ingredients all at once. Stir with the plastic whisk until blended.
- Using a 1/3 cup measuring cup, fill each muffin cup 2/3 cup full with batter.
- Bake for 15 minutes.
- Remove from oven and let cool on a wire rack.
- Enjoy while warm.
- For best results, make sure your ingredients are at room temperature.
- These muffins mix up easily - but if the batter seems too runny, it's not! It's supposed to be quite thin.
- They freeze really well, just defrost in the microwave or at room temperature.