Cashew 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 basket before anyone even sits down. The combination of buttermilk and honey gives them a subtle tang and warmth that makes them feel homemade in the best possible way. For anyone navigating tree nut allergies, packaged baked goods and bakery items can be a minefield — cashews and cashew-based ingredients have a way of showing up in unexpected places. This recipe keeps things beautifully straightforward: cornmeal, flour, butter, eggs, and a drizzle of honey are all you need to get there. The key to that perfect crumb is not overmixing — fold just until the batter comes together and you'll be rewarded with a light, fluffy interior and a golden top. They're equally at home alongside a bowl of chili, a holiday spread, or just eaten warm with a little extra butter melting into the top. Simple, satisfying, and completely safe to share with the whole table.

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