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    Home » Recipes » Muffins

    Simple Gluten Free Honey Muffins

    Published: Apr 24, 2018 · Modified: May 23, 2019 by Christine · This post may contain affiliate links · 10 Comments

    Jump to Recipe Print Recipe

    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.

     

    gluten free honey muffins inside

    “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.

     

    gluten free honey muffins baked

    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.

    gluten free honey muffins ready to eat 2

    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 ⅓ cup

    gluten free honey muffins batter

    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 ⅓ 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?!

    gluten free honey muffins ready to eat 2

    Simple Gluten Free Honey Muffins

    A light and delicious gluten free honey muffin that mixes up quickly and tastes amazing.
    4.41 from 5 votes
    Print Pin Rate
    Course: Appetizer, bread, Breakfast, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 12 muffins
    Calories: 172kcal
    Author: Christine

    Ingredients

    • 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

    Instructions

    • 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 ⅓ cup measuring cup, fill each muffin cup ⅔ cup full with batter.
    • Bake for 15 minutes.
    • Remove from oven and let cool on a wire rack.
    • Enjoy while warm.

    Notes

    • 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.
     

    Nutrition

    Calories: 172kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 129mg | Potassium: 163mg | Fiber: 3g | Sugar: 16g | Vitamin A: 175IU | Calcium: 94mg | Iron: 0.9mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

     

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    Comments

    1. Theresa

      May 22, 2020 at 9:43 am

      Is there a substitute for the psyllium husk?

      Reply
      • Christine

        May 22, 2020 at 10:23 am

        Hi Theresa,

        Yes, xanthan gum can also be used.

        About 1/2 tsp. should do it.

        ~Christine

        Reply
    2. Nance Roy

      June 02, 2020 at 8:26 am

      Great taste added blueberries too

      Reply
      • Christine

        June 02, 2020 at 10:07 am

        Hi Nance,

        Oh, great addition!

        ~Christine

        Reply
    3. Megan

      March 21, 2021 at 12:05 pm

      Conversions for other British people :]

      - 270g gluten free bread light flour mix
      - 2 teaspoons psyllium husk powder
      - 100g sugar
      - 3 teaspoon baking powder
      - ½ teaspoon salt
      - 1 egg
      - 250g milk
      - 80g butter, melted
      - 100g honey

      Bake at 180°C (fan) for 15 minutes.

      Reply
      • Christine

        March 22, 2021 at 8:43 am

        Thank you Megan! Really appreciate you sharing this!

        ~Christine

        Reply
    4. Mireille

      November 30, 2021 at 11:09 pm

      5 stars
      Absolutely delicious and soft.

      Reply
    5. Majda

      December 08, 2022 at 10:09 am

      Hi
      Can you put maple syrup instead of honey?

      Reply
      • Christine

        December 08, 2022 at 1:37 pm

        Hi Majda,

        Thanks for asking - so yes, maple syrup will work equally well. And you can use a flax egg as an egg substitute yes.

        Christine

        Reply
    6. Majda

      December 08, 2022 at 10:11 am

      Also can I leave out the egg or do I need a flax egg?

      Reply

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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