Rye Free Classic Corn Muffins

Golden, tender, and kissed with honey, these corn muffins are the kind of baked good that disappears fast — whether you're serving them alongside a bowl of chili or just grabbing one warm off the rack. The batter comes together in two bowls with straightforward pantry staples: yellow cornmeal, all-purpose flour, buttermilk, eggs, melted butter, and a drizzle of honey that gives each muffin a subtle sweetness without tipping into dessert territory. For anyone navigating a rye sensitivity, this recipe is naturally in the clear — there's no rye flour, rye-based leavening, or grain blends to second-guess, just clean, simple ingredients you can verify at a glance. The buttermilk keeps the crumb moist and slightly tangy, while the cornmeal delivers that satisfying, slightly coarse texture that makes a corn muffin feel like a corn muffin. The key to getting that perfect domed top is not overmixing — fold just until the dry streaks disappear and the batter is thick, then get it straight into the oven at 400°F. A toothpick and a golden crown are your cues that they're done, and a five-minute rest in the tin means they'll release cleanly every time. These are the kind of muffins that make you want to bake a double batch.

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