Cornbread Muffins

These cornbread muffins are perfect for our Blueberry Corn Ice Cream Sundae.

¾ cup flour, unbleached
½ cup fine yellow cornmeal
1½ tsp. baking powder
½ tsp. coarse sea salt
¼ cup sugar
2 Tbsp. butter, room temperature
1 Tbsp. honey
1 Tbsp. pure maple syrup
1 large egg
½ cup milk
1¼ cups sweet corn kernels
2 tsp. turbinado sugar

Preheat oven to 350°F.

Butter 20-¼-cup muffin cups; set aside.

In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.

In a large bowl, mix together sugar and butter; stir in honey and maple syrup until well combined. Add egg and continue mixing until well combined. Alternately add flour mixture and milk mixture to sugar mixture, mixing well after each addition and beginning and ending with the flour mixture. Stir in corn kernels until just combined.

Fill prepared muffin cups ¾ full with corn mixture; sprinkle tops with turbinado sugar. Transfer to oven and bake until tops are golden brown, about 14 minutes. Let cool slightly in pans before serving.

Makes 20 muffins.