Almond Free Classic Corn Muffins
Golden, slightly sweet, and tender all the way through, these corn muffins are the kind of bake that disappears from the basket before they've even had a chance to cool. The combination of buttermilk and honey gives them a subtle tang and warmth that makes them feel a little more special than your average weeknight side. Many packaged muffin mixes and bakery versions sneak in almond flour or almond-based oils, so baking from scratch with this straightforward ingredient list is a genuinely stress-free way to enjoy a classic. Every ingredient here is easy to find and completely tree-nut-free, with no substitutions or workarounds needed. The key to their soft, fluffy crumb is folding the batter just until combined — a little restraint goes a long way. Serve them warm alongside a bowl of chili, a big pot of soup, or simply with a generous smear of butter and an extra drizzle of honey.
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Learn more →Ingredients
12 servings
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted and slightly cooled
- 2 tbsp honey
- 1 tbsp neutral oil or unsalted butter, for greasing
Instructions
- 1
Preheat the oven to 400°F (205°C). Grease all 12 cups of a standard muffin tin with neutral oil or softened butter, coating the rims as well.
- 2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
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