Tree Nut Free Classic Corn Muffins

Golden, tender, and just sweet enough from a touch of honey, these corn muffins are the kind of baked good that disappears fast off any table. The batter comes together in two bowls — dry ingredients whisked in one, buttermilk, eggs, melted butter, and honey combined in the other — so the whole process is genuinely low-effort and beginner-friendly. Buttermilk gives the crumb a subtle tang and keeps each muffin moist without making it heavy, while the honey adds warmth rather than outright sweetness. For anyone navigating tree nut allergies, store-bought cornbread mixes can be a minefield of shared-facility warnings and unexpected add-ins, but every ingredient here is straightforward and easy to verify. The key technique is not to overmix once the wet and dry ingredients meet — a few streaks of flour in the thick batter are totally fine, and stopping there is what keeps the texture light. Baked at 400°F until the tops turn a deep golden brown, these muffins are best served warm, ideally with a little extra butter melting into the top.

About Fig

Fig 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 →