Artificial Flavors Free Classic Corn Muffins
There is something deeply satisfying about a golden, slightly sweet corn muffin fresh from the oven, and this recipe delivers exactly that with nothing extra hiding in the batter. Every ingredient here is a whole, recognizable pantry staple — cornmeal, buttermilk, eggs, honey, butter — so you never have to squint at a label wondering what that last additive actually is. Packaged muffin mixes are notorious for sneaking in artificial flavoring agents to mimic that homemade taste, but when you mix the batter yourself from scratch, you get the real thing instead. The honey adds a gentle, natural sweetness that plays beautifully against the savory depth of the cornmeal, while the buttermilk keeps every bite tender and moist. A quick fold of wet into dry, about 17 to 20 minutes in a hot oven, and you have a dozen perfectly domed muffins with crisp golden tops. They're wonderful warm alongside a bowl of chili, slathered with a little extra butter, or honestly just eaten standing over the cooling rack.
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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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