1 cup (125g) all-purpose flour (spooned & leveled)
1/4 cup (50g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (240ml) buttermilk, at room temperature
1/2 cup (113g) unsalted butter, melted and slightly cooled
1/4 cup (85g) honey
2 large eggs, at room temperature
Instructions
Preheat and Prep: Preheat oven to 400°F (204°C). Generously grease an 18-cup mini muffin tin with butter or cooking spray.
Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
Combine Wet Ingredients: In a medium bowl, whisk buttermilk, melted butter, honey, and eggs until smooth and well blended.
Make Batter: Pour wet ingredients into dry ingredients. Stir gently just until combined – do not overmix. Batter may be slightly lumpy.
Fill and Bake: Divide batter evenly among muffin cups, filling each about 2/3 full. Bake 18-20 minutes until tops are golden brown and a toothpick inserted in center comes out clean.
Cool: Let poppers cool in pan for 5 minutes, then carefully remove to a wire rack. Serve warm.