Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup oat flour
- 2 tsp baking powder
- 1/2 tsp fine sea salt
Wet Ingredients
- 1/4 cup butter (melted and cooled slightly)
- 1 cup water
- 1 tbsp apple cider vinegar
- 1/4 cup honey
- 2 eggs
Instructions
- Preheat Oven: Preheat your oven to 425 °F (220 °C) to ensure it’s hot enough for the muffins to rise and bake properly.
- Melt Butter: Melt the butter in a small bowl and let it sit for 3 to 5 minutes to cool slightly, avoiding cooking the eggs later.
- Combine Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, oat flour, baking powder, and fine sea salt until evenly mixed.
- Mix Wet Ingredients: In a separate medium bowl, blend the melted butter with water, apple cider vinegar, honey, and eggs until smooth and well combined.
- Combine Batter: Create a well in the center of the dry ingredients and pour the wet mixture in. Stir gently until just combined; overmixing can lead to dense muffins.
- Prepare Muffin Pan: Line a 12-count muffin pan with paper or silicone liners. Divide the batter evenly among the cups, filling each about three-quarters full for optimal rising.
- Bake: Bake for 14 to 18 minutes, until the muffin tops spring back slightly when pressed and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Serve: Allow the muffins to cool slightly before serving warm, optionally with extra butter and honey for added flavor.
Notes
- Make sure the melted butter is cooled slightly before mixing with eggs to prevent scrambling.
- Do not overmix the batter to maintain a tender crumb.
- If oat flour is not available, you can make it by grinding rolled oats in a food processor until fine.
- These muffins freeze well — cool completely before freezing, and reheat in the oven.
- For a dairy-free version, substitute butter with coconut oil or a vegan butter alternative.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
