Gut Friendly Classic Corn Muffins
There is something deeply satisfying about a golden, slightly sweet corn muffin fresh from the oven, and this recipe delivers exactly that. The combination of buttermilk and honey gives each muffin a tender, moist crumb with just enough sweetness to feel like a treat without going overboard. Buttermilk is a particularly smart choice here — its natural acidity works with the baking soda to create a light, airy texture while also being gentler on the digestive system than heavier dairy options. The batter comes together quickly with simple, recognizable ingredients, so there are no mystery additives or preservatives to worry about. Folding the wet and dry ingredients together just until combined keeps the muffins soft rather than dense or tough, which makes every bite genuinely enjoyable. These are the kind of muffins that pair beautifully with a bowl of soup, a drizzle of extra honey, or honestly nothing at all — just warm and straight off the rack.
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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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