Turkey Free Classic Corn Muffins
Golden, slightly sweet, and tender all the way through, these corn muffins are the kind of simple bake that earns a permanent spot in your rotation. The combination of buttermilk and honey gives them a subtle tang and warmth that makes them impossible to stop at just one. They come together with straightforward pantry staples — cornmeal, flour, eggs, melted butter — so there's no hunting down specialty ingredients or worrying about hidden animal proteins lurking in a processed mix. Folding the batter just until combined is the real secret here; it keeps the crumb soft and light rather than dense or rubbery. They bake up beautifully golden on top, and that five-minute rest in the tin means they release cleanly every time. Serve them warm alongside a bowl of chili, a big salad, or honestly just with a little extra butter and nothing else — no occasion required.
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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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