Instructions

1. Line a standard 12-well muffin tin with paper liners, then set aside. Preheat the oven to 425 degrees F.
2. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand held mixer, combine the Kerrygold Unsalted Butter and granulated sugar. Beat on medium speed until thoroughly combined, and the butter and sugar are pale in color and fluffy.
3. One at a time, add the eggs, beating well after each addition. Add the sour cream and whole milk, and then mix on low until thoroughly combined.
4. In a medium size mixing bowl, combine the all purpose flour, cornmeal, baking powder, baking soda, kosher salt, pepper, and shredded cheddar cheese. Whisk to combine thoroughly.
5. With the mixer off, pour the dry ingredients into the bowl. Mix on low speed until the flour cornmeal mixture is just combined and there are no streaks of dry flour. Use a large ice cream scoop to evenly distribute the batter into the 12 muffin wells. Bake for 20 minutes, rotating the pan 180 degrees halfway through the baking time.
6. Meanwhile, make the honey butter. In the bowl of the stand mixer, beat the softened room temperature butter on medium speed until light and fluffy, about 3 minutes. Add the honey, kosher salt, and optional cayenne pepper to the bowl, and mix until thoroughly incorporated. Serve the muffins warm with the honey butter.