Gluten-Free Sweet Mini Cornbread Muffins
These tender mini cornbread muffins combine cornmeal with almond and oat flours for a delightfully sweet and slightly nutty flavor. Made with heavy cream and butter, they're incredibly moist with a golden, fluffy crumb. The combination of coconut sugar and agave nectar provides natural sweetness, while a finishing touch of flaky salt and honey creates the perfect sweet-savory balance. Ready in just 25 minutes, these bite-sized treats are perfect for brunch, afternoon snacks, or alongside soups and chili. Their mini size makes them ideal for entertaining or portion control.
Ingredients
- 1 cup heavy cream
- ½ cup salted butter, melted
- ¼ cup coconut sugar
- ¼ cup agave nectar
- 2 eggs
- 1 cup cornmeal
- ½ cup blanched almond flour
- 2 tablespoons oat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- flaky salt, for topping
- honey, for topping
Instructions
- 1
Preheat oven to 350°F
- 2
Whisk together cream, melted butter, coconut sugar, agave nectar, and eggs in a large bowl
- 3
Add cornmeal, almond flour, oat flour, baking powder, and salt, then whisk until combined
- 4
Line mini muffin pan with parchment paper liners or spray with non-stick spray
- 5
Scoop batter into muffin cups
- 6
Bake for 15 minutes until tops are puffed and center is set
- 7
Cool in pan for 5 minutes before transferring to cooling rack
- 8
Sprinkle tops with flaky salt and drizzle with honey
Tips
Don't overmix the batter - whisk just until ingredients are combined to keep muffins tender.
Fill muffin cups about 2/3 full to prevent overflow while allowing room for rising.
Test doneness by gently pressing the center - it should spring back when fully baked.
Good to Know
Store covered at room temperature for 2-3 days or refrigerate for up to 1 week.
Batter can be made 1 day ahead and refrigerated. Baked muffins freeze well for up to 3 months.
Serve warm or at room temperature. Reheat briefly in microwave if desired.
Common Mistakes
Don't overbake or muffins will become dry and crumbly.
Use room temperature eggs to prevent butter from solidifying when mixed.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these in regular-sized muffin pans?
Yes, use regular muffin pans and bake for 18-22 minutes until golden and set in center.
What if I don't have oat flour?
Make your own by grinding rolled oats in a food processor until fine, or substitute with additional almond flour.
How long do these muffins keep fresh?
Store covered at room temperature for 2-3 days or refrigerate for up to 1 week for best quality.