Max's Ultimate Corn Muffins

I tried the "Delicious Corn Muffins" recipe posted here from "Top Secret Recipes" and found that it was lacking in a few areas, so here's my version. I changed some ingredients and gave more detailed instructions on how to mix them. This is the best muffin I have ever had, period. Be sure not to overcook them, they are done when the edges of the muffin are golden brown and the top is still yellow. (Note: it says 0-2/3 cup of sugar, this is a typo. It should say 2/3 cup)

• Ready In: 1 hr
• Serves: 12

Ingredients

• 1⁄2 cup butter, room temperature
• 2⁄3 cup sugar
• 1⁄2 cup buttermilk
• 1⁄4 cup honey
• 2  eggs
• 1⁄2 teaspoon salt
• 1 1⁄2 cups all-purpose flour
• 3⁄4 cup yellow cornmeal
• 1⁄2 teaspoon baking soda
• 1  teaspoon baking powder
• 1 1⁄2 cups frozen corn, thawed

Directions

1. Preheat oven to 375 degrees.
2. In a bowl, combine flour, cornmeal, baking soda, baking powder, and salt.
3. In a mixer, beat butter until creamy.
4. Add sugar and beat until light and fluffy, about 3 minutes.
5. Add eggs while mixing, then honey.
6. Slowly add dry ingredients while mixing.
7. Add buttermilk while mixing.
8. Add corn, use a spatula to stir kernels into batter.
9. Lightly butter a 12 cup muffin pan and fill cups 3/4 full with batter.
10. Bake for 20 minutes, until muffins are golden brown on edges and yellow on top.