Mustard Free Classic Corn Muffins

Golden, tender, and kissed with honey, these corn muffins are the kind of baked good that disappears from the counter before they've even fully cooled. The batter comes together in two bowls — dry ingredients whisked in one, wet in the other — making this a genuinely low-effort bake with a seriously satisfying payoff. Buttermilk gives each muffin a subtle tang and a soft, moist crumb, while the honey adds just enough sweetness to keep things interesting without tipping into dessert territory. For anyone navigating a mustard sensitivity, packaged cornbread mixes and store-bought muffins can be surprisingly risky, since mustard flour sometimes sneaks into commercial baking blends as a filler or flavor enhancer. Every ingredient here is straightforward and easy to verify, so you're in full control of what goes into the tin. The key to getting that perfect domed top is not overmixing — fold just until the batter comes together and trust the process. Serve them warm alongside a bowl of chili, a hearty soup, or simply with a pat of butter melting into the top.

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