Nightshade Free Classic Corn Muffins
Golden, tender, and just sweet enough, these corn muffins are the kind of baked good that disappears from the basket before anyone even thinks to ask what's in them. For anyone navigating a nightshade-free lifestyle, baked goods can feel like a minefield of hidden spices and seasoning blends — but this recipe keeps things beautifully straightforward. Cornmeal, buttermilk, eggs, butter, and a touch of honey come together in a batter that's thick, fragrant, and completely free of tomatoes, peppers, or any of their sneaky derivatives. The honey adds a subtle floral sweetness that plays perfectly against the slight tang of the buttermilk, giving each muffin real depth without any complicated swaps. Folding the batter just until combined is the key move here — it keeps the crumb tender rather than tough, so every bite has that soft, slightly crumbly texture you want from a great corn muffin. Serve them warm alongside a bowl of soup or a big green salad, and they'll round out the meal in the most satisfying way.
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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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