Xanthan Gum Free Classic Corn Muffins

These golden, slightly sweet corn muffins are the kind of baked good that disappears from the basket before they've even had a chance to cool. The combination of buttermilk, honey, and melted butter gives them a tender, moist crumb with just the right amount of richness, while the cornmeal adds that satisfying, lightly gritty texture that makes a corn muffin feel like a corn muffin. For anyone avoiding xanthan gum, this recipe is a natural fit — there's simply no need for it here, since the eggs and buttermilk do all the binding and structure work on their own. No specialty flours, no gum-based additives, just a straightforward pantry lineup that comes together in two bowls. The key is folding the batter until just combined and not overworking it, which keeps the muffins light rather than dense. They're wonderful alongside a bowl of chili, a pot of soup, or honestly just split open and eaten warm with a little extra butter melting into the middle.

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