Caffeine Free Classic Corn Muffins
Golden, tender, and kissed with honey, these corn muffins are the kind of baked good that disappears fast — straight from the pan before they even have a chance to cool. The batter comes together with pantry staples like yellow cornmeal, buttermilk, and melted butter, giving each muffin a slightly crisp edge and a soft, moist crumb inside. Every single ingredient here is naturally free of caffeine, so there's no need to scrutinize labels or swap anything out — just mix, bake, and enjoy. The touch of honey adds a gentle sweetness that balances the savory depth of the cornmeal beautifully. Folding the batter just until combined is the key move that keeps these light rather than dense, so resist the urge to overmix. They're wonderful warm alongside a bowl of chili, a hearty soup, or simply split open with a little extra butter melting into the center.
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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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