Cornbread muffins is a staple recipe you must have in your kitchen. Make them how you like them given alterations I've noted. Obviously the hubs and I prefer the recipe as written.
Melt the ¼ C butter in a pan or in the micro - let it cool a bit so you don't scramble the eggs...
Butter the muffin tins or your skillet / baking pan.
Mix / whisk the dry ingredients in a large bowl or in a large pourable measuring cup.
Mix the wet ingredients in a bowl and whisk all together. --->. If the butter is still warm S-L-O-W-L-Y add a bit of the warm butter to the milk / eggs / honey mixture while constantly whisking - so you don't scramble the eggs. You want to bring the temp of the whole bowl up while S-L-O-W-L-Y adding the butter. (this is what the pro's call tempering the eggs...)
Combine the wet ingredients into the dry ingredients and stir just till combined.
Pour muffins 2/3 full and bake for 18 minutes - check for done-ness using a toothpick - it should come out clean when the muffins are done.
Notes
You could also use an 8" square pan or a 9" round pan and bake for appx 25 minutes - check for done-ness with a toothpick and adjust as needed. I made these so quick and easy I didn't even take pictures! You know what to do here!