1-First Step: Preheat and prep – Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or spray the cups with non-stick cooking spray to get crisp edges. Have your measured ingredients ready so you can mix quickly and bake right away.

2-Second Step: Whisk wet ingredients – In a medium bowl, whisk 2 large eggs until slightly beaten. Add 2 tablespoons honey and ¾ cup milk, and whisk until combined. This creates a smooth wet base that will blend evenly with the dry mix.

3-Third Step: Combine dry ingredients – In a large bowl, whisk together 1¼ cups all-purpose flour, ¾ cup yellow cornmeal, ¼ cup plus 2 tablespoons sugar, 1 tablespoon baking powder, and 1 teaspoon salt. Whisking ensures the baking powder and salt are evenly distributed so every muffin rises and tastes balanced.

4-Fourth Step: Bring wet and dry together – Add the egg mixture and ½ cup (1 stick) unsalted butter, melted and cooled, to the large bowl with the dry ingredients. Whisk or stir until just blended. A few small lumps are okay; do not overmix or muffins will be tough. The batter should be slightly thick but scoopable.

5-Fifth Step: Fill the pan and bake – Spoon batter evenly into the prepared muffin pan, filling each cup about ¾ full. Bake in the center of the oven at 350°F (175°C) for 17 to 20 minutes. The tops will set and become golden; these muffins typically do not dome, which is normal. Use a toothpick or cake tester in the center of a muffin to check for doneness; it should come out clean or with a few moist crumbs.

6-Final Step: Cool and serve – Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack or serve warm. Slather with softened butter or honey butter for a classic touch. Leftovers can be stored in an airtight container at room temperature up to 3 days or frozen for longer storage.