Preheat oven to 400F. Grease a muffin tin or line with paper liners. Alternatively, you can skip the greasing/lining and use a silicone muffin pan (see note).
In a medium bowl, whisk together dry ingredients (flour, cornmeal, sugar, baking powder, and salt). Set aside.
In a small bowl, whisk the remaining ingredients (melted butter, milk, eggs, honey, oil, and sour cream) until combined.
Pour wet ingredients into dry ingredients, Mix using a spatula until just combined. Batter will be thick.
Divide batter evenly between muffin cups, filling each about ¾ full. Bake at 400F for 10 minutes. Reduce heat to 350F and continue baking another 5-7 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool in pan for 10 minutes before serving.
For Honey Butter:
You want to be sure that your butter is really at room temperature before beginning! In the bowl of a stand mixer, whip butter and honey until smooth and slightly increased in volume.
Scrape whipped butter into a small bowl for serving. Sprinkle the top of the butter with a pinch of sea salt, if desired.Enjoy!
Notes
Note on cornmeal: I use fine cornmeal, because I just don't dig on gritty cornbread. If you're interested in getting yourself some tried-and-true fine cornmeal, this is what I use [here].Note on muffin pan: For these particular muffins, I always use my silicone baking pan (this one [here]). I like it because I don't have to grease it or line it, you can fold it up for storage and it doesn't lose its shape, and the muffins always bake up nicely. If you're interested, it's a splurge, but think of all the $$ you'll save on nonstick spray and paper liners. ;)