Butter Crumble Corn Muffins

For the crumble topping:

• ½ cup all-purpose flour

• ⅓ cup granulated sugar

• Pinch of salt

• 3 tablespoons unsalted butter, melted

For the muffins:

• ¾ cup all-purpose flour

• ¾ cup fine yellow cornmeal

• 2 tablespoons granulated sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 large egg

• ½ cup buttermilk

• ¼ cup unsalted butter, melted

• 2 tablespoons canola oil

• 2 tablespoons wildflower honey

1. Make crumble topping: In a small bowl, combine the flour, sugar, and salt. Use a fork to stir together. Slowly add the melted butter and fluff with a fork until coarse crumble form. Set aside.

2. Make the muffins: In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk until well-combined.

3. Mix egg, buttermilk, butter, vegetable oil, and honey in a medium bowl until smooth. 

4. Pour the wet ingredients into the dry and whisk until no clumps remain. Cover and chill in the refrigerator for 30 minutes.

5. Meanwhile, preheat oven to 425℉. Line a standard 12-count muffin pan with liners and set aside.

6. Remove batter from the refrigerator and fill the muffin cups ¾ full. Spoon a generous amount of the crumble topping over each muffin, gently pressing into the batter.

7. Bake in the preheated oven for 5 minutes, then reduce oven temperature to 350℉ and bake for an additional 12-15 minutes, or until a cake tester inserted into the center comes out clean.

8. Cool muffins in the pan for 5 minutes, then remove and cool completely on a wire rack.