Pistachio 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 with pantry staples — cornmeal, flour, buttermilk, eggs, and a touch of melted butter — so there's no complicated technique standing between you and a warm muffin. Buttermilk gives the crumb a subtle tang and keeps things moist, while the honey adds just enough sweetness to make them feel a little special without tipping into dessert territory. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of pistachios and any nut-based ingredients, so you can bake and share with confidence. The key to that perfect domed top is not overmixing — fold just until the dry streaks disappear and the batter stays thick and a little lumpy. These are equally at home alongside a bowl of chili, a holiday spread, or simply split open and spread with extra butter straight from the oven.
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!