Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/3 cup honey
- 1 cup buttermilk, room temperature
Instructions
- Prep the oven, muffin tin, and butter. Heat oven to 425°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups. Place the butter in a small saucepan or microwave-safe bowl and melt until browned and fragrant, stirring occasionally and watching carefully so it doesn’t burn. Transfer the butter to a bowl and pop it in the freezer for 10 to 15 minutes to chill (it should return to a semi-solid state, not frozen) before adding to the batter.
- Combine the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda until combined.
- Combine the wet ingredients. In a medium bowl, whisk together the eggs and honey until smooth. Add the buttermilk and whisk until combined.
- Finish the batter. Make a well in the dry ingredients, pour in the buttermilk mixture, and gently whisk until just combined. Stir in the cooled browned butter until incorporated, being careful not to over-mix. Let the batter rest for 5–10 minutes to allow the cornmeal to hydrate.
- Bake. Divide the batter evenly among the 12 muffin cups (they should be filled nearly to the top). Bake at 425°F for 5 minutes, then — without opening the oven — reduce the oven temperature to 375°F and continue baking for 9–12 more minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter, honey, or jam, and enjoy! Keep leftovers in an airtight container at room temp for up to 2 days, or freeze up to 2 months.