Gluten-Free Honey Muffins

Imagine a dollop of allergen-friendly butter on these warm, fluffy Gluten-Free Honey Muffins! It is such a treat! These muffins are restaurant-style quality right in the comforts of your very own kitchen! In addition to bing gluten-free and dairy-free, these are egg-free, too! {GF + DF}  

Spiriteds, we gotta talk about the Gluten-Free Honey Muffins. Because, OMIGOD, they are the surprise recipe of the season! They were’n’t even supposed to be a thing, but when I played around with different gluten-free flours to make Gluten-Free Strawberry Shortcake Bars, I had an epiphany. What would this dough taste like as muffins?

Try warm, comforting, soft, chewy, flaky, and sweet. 

Gluten-Free Honey Muffins have just the right amount of fluff, and when you slice them in half, add allergen-friendly butter, and watch that buttery goodness melt upon contact? It’s nothing short of straight up magic.

We are obsessed over here. These gluten-free muffins taste like an expensive version sold at our local grocery. They also taste like the muffins and rolls at a local country-style restaurant (also not cheap). And yet, with this recipe, we get the same delicious, buttery sweet flavor inside our own kitchens. And all without dairy, eggs, or gluten. Yes, I’m dead serious.

If we decide we want Gluten-Free Honey Muffins on a Friday night, we can DO SO. If we want them on Tuesday morning because we said so, WE CAN FULFILL OUR OWN CULINARY DESTINY. We ARE the bosses of ourselves. 

If you are up for some egg-free baking, then put your eyes on these muffins and let’s get moving!

GLUTEN-FREE HONEY MUFFINS INGREDIENTS:

• Gluten-free flour. You will get vastly different muffins, depending on the gluten-free flour you choose. I like Bob’s Red Mill All-Purpose Gluten-Free Flour (also not an affiliate mention). You may need to try several before finding the gluten-free flour that creates the result your tastebuds seek.
• Monkfruit sweetener. I’m always looking for ways to change up the sweeteners I use. Monkfruit sweetener is extremely sweet. But it’s perfect in this recipe! And you don’t need a lot to make the recipe work.
• Honey. About one to two tablespoons.
• Baking powder and sea salt. A tablespoon of baking powder and a pinch or so of sea salt, and you’re set!
• Almond milk. I choose unsweetened and let the other ingredients sweeten the deal! 

HOW TO MAKE GLUTEN-FREE HONEY MUFFINS:

1. Set oven to 450 degrees. Line a muffin tin with approximately 16 paper muffin cups. Set aside.
2. In a mixing bowl, combine the flour, monkfruit sweetener, honey, baking powder, and sea salt. Cut in the butter. I like to use a potato masher for this step, however using two table knives in a criss cross fashion will also work. Then stir in the almond milk until just blended. Scoop the dough into the muffin cups, filling  them about 1/2 to 1/3 full.
3. Bake for about 15-20 minutes, rotating once halfway through. Remove from the oven and, if desired, slice them in half and add butter while they are still warm.
4. Store covered at room temperature for about 24 hours.

NOTE: These muffins are best enjoyed straight out of the oven. They may change in consistency over several hours and potentially lose some of their fluffiness.

MORE GLUTEN-FREE BAKING RECIPES:

When I played around with this recipe and the Gluten-Free Strawberry Shortcake Bars recipe, I had this moment of, “Wait! These are egg-free, too! How cool is that?” Although our daughters tolerate eggs that are baked into foods, I love it when we can enjoy an egg-free treat. Here are other egg-free, gluten-free baking recipes we love!

• Strawberry Shortcake Bars
• Shortbread Bars
• Snickerdoodles
• Snowball Cookies

Friends, I hope you are well, and I’m glad you’re here! ❤️

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