Macadamia Free Classic Corn Muffins
Golden, slightly sweet, and tender all the way through, these corn muffins are the kind of baked good that disappears from the basket before anyone even sits down. A touch of honey and a splash of buttermilk give them a gentle tang and just enough sweetness to work alongside savory dishes or stand on their own with a pat of butter. The batter comes together in two bowls with pantry staples — cornmeal, flour, eggs, and melted butter — so there's no fussy technique involved, just a light fold and into the oven they go. Baking at 400°F means the tops turn a beautiful deep gold while the insides stay moist and fluffy, which is exactly what you want from a proper corn muffin. For anyone navigating tree nut concerns, this recipe is naturally free of macadamias and any other nuts — every ingredient on the list is straightforward and easy to verify. They're equally at home next to a bowl of chili, a weekend brunch spread, or wrapped up for a lunchbox treat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!