Double Corn Muffins

• For the batter
• 3 eggs, at room temperature
• 1 1/2 cups buttermilk
• 3 tablespoons honey
• 6 tablespoons unsalted butter, melted and cooled slightly
• 1 3/4 cups corn flour
• 1 cup all-purpose flour
• 1 1/2 tablespoons baking powder
• 1/4 cup brown sugar
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons kosher salt
• For the streusel
• 1 2.3-ounce bag of freeze-dried corn
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 4 tablespoons unsalted butter, softened
• 1/4 teaspoon kosher salt

1. Preheat the oven to 400u0b0F. Line a muffin pan with paper liners.
2. In a medium bowl, whisk together the eggs, buttermilk, melted butter, and honey. In a separate large bowl, whisk together all the remaining ingredients.
3. Add the wet ingredients to the dry and fold gently to combine. Divide evenly between the wells of the muffin pan.
4. For the streusel: Pulse the freeze-dried corn in a food processor until it is crushed to the texture of sand, but not too fine like a powder. Add the rest of the ingredients and pulse a few times to combine.
5. Divide the streusel evenly over the muffins and bake for 18-22 minutes, or until lightly golden brown. Remove from the oven and let cool.

batter, eggs, buttermilk, honey, unsalted butter, corn flour, flour, baking powder, brown sugar, granulated sugar, kosher salt, streusel, corn, allpurpose, brown sugar, unsalted butter, kosher salt

Taken from food52.com/recipes/77727-double-corn-muffins (may not work)