Cinnamon Free Classic Corn Muffins
Golden, tender, and just sweet enough from a touch of honey, these corn muffins are the kind of baked good that disappears fast off the cooling rack. The batter comes together in two bowls with pantry staples — cornmeal, buttermilk, eggs, and melted butter — making this a genuinely low-effort bake with a seriously satisfying payoff. For anyone navigating a sensitivity to cinnamon, baked goods can feel like a minefield, since the spice sneaks into everything from muffin mixes to store-bought cornbread. This recipe keeps things beautifully simple: no warm spices, no spice blends, nothing hidden — just clean, classic flavor you can trust. The buttermilk gives the crumb a subtle tang and keeps each muffin moist, while the honey rounds out the sweetness without tipping into dessert territory. A quick fold of wet into dry, a hot oven, and about twenty minutes later you've got a dozen golden muffins ready to serve alongside soup, chili, or honestly just on their own with a little extra butter.
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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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