Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it with non-stick spray.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, cumin, and smoked paprika. This ensures that the leavening agents and spices are well distributed.

Step 3: Prepare the Wet Ingredients

In a separate bowl, beat together the eggs, buttermilk, honey, melted butter, and sour cream until smooth and well combined.

Step 4: Combine Wet and Dry Ingredients

Make a well in the center of the dry ingredients. Pour in the wet mixture and gently fold with a spatula until just combined. Be careful not to overmix; a few lumps are fine.

Step 5: Add the Jalapeños, Cheese, and Corn

Gently fold in the jalapeños, shredded cheddar cheese, and corn kernels. These ingredients add flavor and texture, but be cautious not to overmix, as it can make the muffins dense.

Step 6: Fill the Muffin Tins

Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full.

Step 7: Bake the Muffins

Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack. Brush the tops with extra honey and serve warm with a pat of butter.