Yeast 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 the cooling rack. Leavening without yeast is easier than most people think, and here baking powder and baking soda do all the heavy lifting — no proofing, no waiting, no fuss. Buttermilk adds a subtle tang and keeps the crumb moist, while melted butter gives each muffin a rich, satisfying depth. The batter comes together in two bowls with a quick fold, so you're not overworking the gluten or dirtying every dish in the kitchen. Filling the cups three-quarters full and baking at a high heat gives you those beautifully domed, golden tops that make homemade muffins look like they came from a proper bakery. They're wonderful warm alongside a bowl of chili, a pot of soup, or simply split open with a little extra butter melting into the crumb.

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