These honeyed buttermilk corn muffins will make you want to move to the midwest. The only place on earth where you can enjoy them while laying on golden beaches of corn.
Using a wooden spoon or rubber spatula, fold the strawberries and basil into butter until completely combined.
Cut a large piece of plastic wrap and place compound butter in the center. Fold the plastic wrap all the way over the butter until the two ends meet. Shape the butter into a brick. Grabbing both ends, roll the compound butter in the plastic wrap until the butter has been shaped into a log. Place log in the refrigerator for up to 5 days.
Preheat oven to 450°F
Sift together flour, cornmeal, baking powder, and salt. Set aside.
In the bowl of an electric mixer, combine honey, buttermilk, eggs, and slightly cooled butter. Mix until eggs are broken up and everything is loosely combined.
Add dry ingredients into wet ingredients and put mixer on medium speed. Mix until fully incorporated. Scrape down sides as needed.
Lightly grease each cupcake/muffin tin with canola oil or butter. Remove excess with paper towel. Using a cupcake/muffin scoop (size 24), drop one scoop of batter into each lightly greased muffin tin.
Place in preheated oven and bake for 14 minutes, or until a toothpick inserted into the center comes out dry and clean. Remove from oven and let cool. Turn out of muffin tin and serve.
Notes
If you want to make mini-muffins bake for only 10 Minutes.Store cooked corn muffins in an airtight container for 24 hours. I recommend only baking off what you will eat to prevent leftovers from going stale before they are enjoyed.