These gluten-free honey corn muffins are a delightful twist on the classic cornbread muffin, offering a touch of sweetness and a moist texture.
Preheat your oven to 375°F and grease a muffin tin.
Greasing the tin ensures easy removal of the muffins after baking.
In a large mixing bowl, combine the cornmeal, tapioca flour, cornstarch, baking powder, and salt.
Whisking the dry ingredients thoroughly helps distribute the leavening agent evenly.
In another bowl, whisk together the melted butter, egg, honey, milk, and vanilla extract.
Ensure the butter is not too hot to avoid cooking the egg.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Avoid overmixing to keep the muffins tender.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Using a cookie scoop can help portion the batter evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
