Jalapeño and Honey Cornbread Muffins

1.Preheat your oven to 200°C (400°F). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.

2.In a large bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, baking soda, and salt until well combined.

3.In a separate medium bowl, whisk together the egg, buttermilk, 1/4 cup melted butter, and 1/4 cup honey until smooth.

4.Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.

5.Gently fold in the finely diced jalapeño.

6.Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.

7.Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

8.While the muffins are baking, combine the 2 tablespoons of melted butter and 2 tablespoons of honey in a small bowl.

9.Remove the muffins from the oven. Immediately brush the warm tops generously with the honey-butter mixture. Let cool slightly before serving.