Breastfeeding Friendly Classic Corn Muffins
Warm, golden, and just sweet enough, these corn muffins hit that perfect balance between tender crumb and satisfying substance — exactly the kind of wholesome bake you want within arm's reach during a demanding season of feeding a little one. Buttermilk and eggs bring a solid hit of protein and calcium to every bite, while honey and a touch of butter make them feel like a genuine treat rather than a compromise. The batter comes together in two bowls with no special equipment, which matters a lot when your time and energy are precious. A light fold is all it takes — overmixing is the only real pitfall, and the recipe is upfront about stopping the moment the dry streaks disappear. They bake up beautifully golden in under twenty minutes, and the whole kitchen smells incredible while they're in the oven. Eat one warm straight from the rack, or stash a few for a quick, nourishing snack between feeds. Simple ingredients, real food, and a recipe that genuinely delivers every single time.
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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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