Chestnut Free Classic Corn Muffins

Golden, tender, and kissed with honey, these corn muffins are the kind of baked good that disappears fast — whether you're serving them alongside a bowl of chili or just grabbing one warm off the rack. The batter comes together in two bowls with pantry staples like yellow cornmeal, buttermilk, and a touch of honey, so there's no fussing around with specialty ingredients. For anyone navigating a chestnut allergy or sensitivity, baked goods can sometimes feel like a minefield, but this recipe is straightforwardly built from ingredients that have nothing to do with tree nuts of that kind. The buttermilk keeps the crumb moist and just slightly tangy, while the honey adds a gentle sweetness that makes each bite feel a little indulgent without being dessert-level sweet. The key to getting that perfect domed top is not overmixing — fold just until the dry streaks disappear and the batter is thick, then trust the oven to do the rest. A toothpick test at the 17-minute mark will tell you everything you need to know. These are best served warm, ideally with a little extra butter melting into the top.

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