Preheat the oven to 350°F and grease the wells of a mini muffin pan with butter.

Combine the eggs, oil, water, heavy cream, buttermilk, honey and butter in a mixing bowl, and whisk well. Combine the flour, cornmeal, sugar, baking powder, and salt in a separate mixing bowl and whisk to combine.

Add the dry ingredients to the wet ingredients and whisk until just combined; do not over mix.

Scoop the batter into well-greased mini muffin tins and bake until lightly golden and a tester inserted into the center comes out clean, about 20 minutes.

Let cool briefly, then brush the muffin tops with honey butter and sprinkle with sugar before serving.

* Note: The mini muffin pan we used has 1 ½ tablespoon capacity wells. If your mini muffin pan has smaller or larger wells, your yield will vary and you will need to adjust the cooktime accordingly.

Honey Butter

3 tablespoons unsalted butter, softened

3 tablespoons honey

Combine the butter and honey in a small bowl and stir to blend. Brush onto warm muffins when they come out of the oven.