Hazelnut Free Classic Corn Muffins
Golden, slightly sweet, and tender all the way through, these corn muffins are the kind of simple bake that earns a permanent spot in your rotation. The batter comes together in two bowls — dry ingredients whisked in one, buttermilk, eggs, melted butter, and honey stirred in the other — so there's very little fuss between you and a warm muffin. Honey adds a gentle floral sweetness that plays beautifully against the earthy cornmeal, and buttermilk keeps the crumb soft without making things heavy. For anyone navigating tree nut allergies, packaged baked goods and bakery counters can be a minefield, but this recipe is built entirely from pantry staples with no nuts anywhere in sight. Every ingredient is straightforward and easy to verify, which means you can bake with total confidence. Pull them from the oven when the tops are golden and a toothpick comes out clean, then let them rest just five minutes before serving warm — ideally with a little extra butter melting right into the top.
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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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