Chicken Free Classic Corn Muffins
Golden, slightly sweet, and tender all the way through, these corn muffins are the kind of baked good that disappears fast from any table. The batter comes together with pantry staples — cornmeal, flour, buttermilk, eggs, butter, and a touch of honey — making this a genuinely simple bake with a seriously satisfying payoff. That drizzle of honey adds just enough warmth to balance the savory cornmeal, and the buttermilk keeps every bite moist without being heavy. The key to a good crumb is not overmixing; folding until just combined means you get a light, fluffy interior rather than a dense, tough muffin. They bake up with beautifully golden tops and pull away from the tin cleanly, which makes the whole process feel effortless. Serve them warm alongside a bowl of chili, a big pot of soup, or simply with a pat of butter melting into the top — honestly, no occasion required.
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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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