Carrageenan Free Classic Corn Muffins
Golden, tender, and just sweet enough, these corn muffins are the kind of bake that disappears fast off the cooling rack. The batter comes together in two bowls — dry ingredients whisked in one, wet in the other — so you're not dealing with a complicated process or a pile of dishes. Buttermilk and melted butter give each muffin a moist, slightly tangy crumb, while honey adds a gentle sweetness that keeps them from tipping into dessert territory. Carrageenan is a common additive in many store-bought dairy products, including some buttermilks and flavored butters, so baking from scratch with simple, whole ingredients is genuinely the cleanest route. Every ingredient in this recipe is straightforward and easy to source without hidden additives — just cornmeal, flour, eggs, and real dairy you can read the label on. The result is a batch of muffins with golden domed tops and a warm, slightly crumbly texture that pairs beautifully with soups, chili, or a drizzle of extra honey straight from the jar.
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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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