the best corn muffins

Pre-heat the oven to 400 degrees.Line a standard muffin/cupcake tin with cupcake liners.cup cornmealcup flourtablespoon baking power/2 cup granulated sugarteaspoon kosher saltGet out a small sauce pan and melt the ½ cup unsalted butter over low heat. Alternatively, you can melt the butter in a microwave safe dish. I prefer to use a pan so I don't overcook the butter.cup whole milkextra-large eggs/2 stick melted butter/4 cup honeyMake sure to whisk everything well, so that all of the honey gets mixed in.Add the wet ingredients to the dry, and mix with a spatula or spoon until just combined.Do not overmix!Using a ice-cream scoop, cookie scoop or large spoon, evenly divide the corn muffin mixture into the paper liners.Pop the muffins into the pre-heated 400-degree oven and bake for 15 minutes until golden, or a toothpick inserted comes out clean.You can either use a toothpick to test the doneness of the muffins or do the finger test.To do the finger test, press your finger down gently in the middle of the muffin, if it’s done, it should puff back up automatically on it own. If it stays dented, then the muffins are not ready to come out yet.I've baked these 3 times already and these muffins always take exactly 15 minutes to bake to perfection.Let the muffins cool in the pan for a few minutes.Remove the muffins from the pan, making sure to gently detach the tops from the pan if they’re sticking a bit.Set them on a cooling rack to cool for just a bit, as these muffins are best served warm!My kids love these served warm paired with butter and/or their favorite jam.Corn muffins are best served when fresh from the oven, so if you have to make them ahead of time, just re-heat them. Wrap them in foil and put them in a 350-degree oven until warmed. Don't overheat them as they will get tough.