Citrus Free Classic Corn Muffins
Golden, tender, and just sweet enough from a touch of honey, these corn muffins are the kind of simple bake that earns a permanent spot in your rotation. The batter comes together in two bowls with pantry staples — cornmeal, flour, buttermilk, eggs, and melted butter — so there's no fussing or special equipment required. For anyone navigating a citrus-free lifestyle, baked goods can be surprisingly tricky since lemon juice and zest sneak into a lot of recipes as flavor brighteners or leavening aids. Here, the buttermilk does all the heavy lifting for that subtle tang, and the baking powder and baking soda handle the rise — no citrus needed at any step. The result is a beautifully domed muffin with a golden top and a soft, slightly crumbly crumb that pairs perfectly with soups, chili, or just a generous smear of butter. Folding the batter until just combined keeps things light and fluffy rather than dense, so don't be tempted to overmix. Serve them warm straight from the tin and watch them disappear.
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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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