Gluten Free Cornbread Muffins

Buttery and soft Gluten Free Cornbread Muffins are the perfect addition to any
meal. But these have an extra level of earthy flavor with a hint of sage that
pairs well with the corn. Enjoy one for breakfast or with a bowl of your
favorite soup or chili.

Servings: 12 muffins

Author: Brianne @ Cupcakes & Kale Chips

Prep:
10 minutes

Cook:
15 minutes

Course:

Breakfast Bread

Cuisine:

American

Instructions

1 Preheat oven to 425°F. Line a 12-cup muffin pan with paper liners or spray with
nonstick cooking spray.
2 Sift or whisk the gluten free flour, cornmeal, baking powder, salt, and baking
soda together in a large bowl, and set aside.
3 Combine butter and honey in a medium bowl, and beat with a hand mixer at medium
speed until creamy.
4 Add the eggs one at a time, beating well after each addition.
5 Blend in the Greek yogurt or sour cream, milk, and sage.
6 Add the wet ingredients to the dry ingredients, and fold together until just
combined. Spoon batter into the prepared pan, dividing evenly between the cups.
7 Bake for 12-15 minutes or until golden brown. Let cool in the pan for 5-10
minutes. Serve warm or transfer to a rack to cool completely.

Gluten Free Cornbread Muffins

Course:

Cuisine:

🧂 Ingredients

Instructions

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