Cornbread Muffins

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.