Capsaicin Free Classic Corn Muffins
Golden, tender, and just sweet enough, these corn muffins are the kind of baked good that disappears from the basket before anyone even sits down. The combination of buttermilk, honey, and melted butter gives each muffin a moist, rich crumb with a beautifully golden top that practically begs to be pulled apart while still warm. For anyone avoiding capsaicin, cornbread-style recipes can be a minefield — boxed mixes and restaurant versions often sneak in jalapeños, chili powder, or spiced seasoning blends. This recipe keeps things completely clean, relying on simple pantry staples with zero heat-containing ingredients anywhere in the list. The touch of honey adds a gentle sweetness that balances the savory cornmeal without tipping into dessert territory. Folding the batter just until combined is the real secret here — it keeps the texture light and tender rather than dense or gummy. These are wonderful alongside a bowl of soup, a plate of barbecue, or honestly just on their own with a little extra butter melting into the top.
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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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