Preheat the air fryer. Set it to 330°F (165°C) for 3–5 minutes. Preheating helps the muffins rise evenly and brown nicely.

Prepare the cups. Use silicone muffin cups or a compatible mini muffin tin. Lightly grease the cups with oil spray or butter to prevent sticking.

Mix the dry ingredients. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.

Mix the wet ingredients. In a separate bowl or large measuring cup, whisk the buttermilk, egg, melted butter, and honey until smooth.

Combine gently. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. If using corn kernels, fold them in. The batter should be thick but scoopable. Do not overmix.

Fill the cups. Spoon batter into the prepared muffin cups, filling each about 3/4 full. This gives them room to rise without spilling over.

Arrange and bake. Place the filled cups carefully in the air fryer basket in a single layer with space between them. Air-fry at 330°F (165°C) for 9–12 minutes, depending on your model and cup size.

Check for doneness. Muffins are ready when the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If needed, add 1–2 minutes.

Cool briefly. Let the muffins rest in the cups for 2–3 minutes, then transfer to a rack to cool slightly. This helps set the crumb and prevents sticking.

Serve warm. Enjoy plain, or with a pat of butter, a drizzle of honey, or your favorite jam.