Beef Free Classic Corn Muffins
Golden, slightly sweet, and tender all the way through, these corn muffins are the kind of baked good that disappears from the counter before they've even had a chance to cool. A touch of honey and a splash of buttermilk give them a depth of flavor that goes way beyond basic, while the melted butter keeps every bite rich and moist. The batter comes together in two bowls with no special equipment — just a whisk, a spatula, and a muffin tin. The key to that perfect crumb is not overmixing; fold until the dry streaks are just gone and let the oven do the rest. They bake up with beautifully golden domed tops and a soft, slightly crumbly interior that pairs just as well with a bowl of chili as it does with a drizzle of extra honey at breakfast. Every ingredient here is straightforward pantry and dairy staples — no meat, no hidden animal-derived additives to second-guess. These are the kind of muffins that earn a permanent spot in your weekly rotation.
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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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