Brush the muffin tin generously with oil. This is what gives you the golden crust.
2 tbsp neutral oil
Whisk the dry ingredients together in a large bowl.
1 cup coarse yellow cornmeal, 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, ½ tsp baking soda, 1 tbsp Diamond Crystal kosher salt, ½ tsp garlic powder
In a separate bowl or container, mix the honey, (cooled) melted butter, eggs and buttermilk together until combined.
½ cup unsalted butter, 2 large eggs, 1½ cups buttermilk, 2 tbsp honey
Add wet mixture to the dry ingredients. Mix just until no streaks of flour or cornmeal remain. Lumps are fine; overmixing makes them tough.
Fold in the chives.
3 tbsp chopped chives
Scoop the batter into the greased cups, approx ⅓ cup each. They'll be filled nearly to the top.
Bake for 16 to 20 minutes at 375°F. Honey can make these brown fast, so keep an eye on the tops toward the end.Ready when: the edges are deep golden and pulling away from the tin, the tops spring back when pressed, (and if using thermometer the center reads 200°F.) Brush with butter, drizzle with a little honey, and *maybe, if you feel like it* top with a small pich of a nice finishing salt