Preparation

1. Preheat oven to 375°F. Generously grease muffin tin cups with butter or cooking spray, or line with muffin liners.
2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and kosher salt. Set aside.
3. In a separate medium bowl, whisk together melted butter, honey, eggs, and orange zest until well combined.
4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until almost combined.
5. With a few streaks of flour and cornmeal left in the batter, fold in the orange juice very gently and mix until just combined. Do not overmix – the batter should be slightly lumpy.
6. Divide batter evenly between prepared muffin cups, filling each 2/3 to 3/4 full. You may need to bake in batches depending on your muffin tin and/or oven capacity.
7. Bake for 18-22 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
8. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
9. Serve with salted butter and more honey.

Notes

• For best results, use room temperature eggs, and ensure melted butter isn’t too hot to avoid scrambling the eggs.
• Avoid overmixing, or your muffins may turn out dense.
• These muffins are best served warm and can be stored covered at room temperature for up to 3 days. You can also keep them in the fridge for up to 5 days. Reheat gently in the oven or microwave.