Vegetarian Classic Corn Muffins
There is something deeply satisfying about pulling a tray of golden, domed muffins out of the oven, and these corn muffins deliver that moment every single time. The combination of yellow cornmeal, buttermilk, and a touch of honey gives each muffin a tender crumb with just the right balance of savory and sweet. Melted butter folded into the batter keeps things rich and moist without any fuss, and the batter comes together in two bowls — no mixer required. The key to that perfect texture is not overmixing; a few streaks of flour in the batter are actually a good sign, and the oven does the rest. These are completely meat-free by nature, built entirely from pantry staples and simple dairy, so there is nothing to swap or second-guess. Serve them warm alongside a bowl of chili, a big salad, or honestly just with a generous smear of butter straight off the cooling rack.
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!