Preheat the air fryer: Set to 325°F (165°C). If your air fryer runs hot, drop to 320°F. Preheating helps the muffins rise evenly.

Prepare the pan: Use silicone muffin cups or a metal mini muffin tin that fits your basket. Lightly oil the cups or use parchment-lined cups rated for air fryers.

Mix dry ingredients: In a medium bowl, whisk 3/4 cup yellow cornmeal, 3/4 cup all-purpose flour, 2 tablespoons sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon kosher salt.

Mix wet ingredients: In a separate bowl, whisk 3/4 cup buttermilk, 1 large egg, 3 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon honey (optional).

Combine gently: Pour the wet ingredients into the dry. Stir with a spatula just until no dry streaks remain. If using corn kernels, fold in up to 1/2 cup. Do not overmix.

Fill cups: Divide the batter evenly among 8–10 muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing.

Air fry: Place cups in the basket with a little space between them. Cook for 10–13 minutes, until the tops are golden and a toothpick comes out clean or with a few moist crumbs.

Rest and release: Let muffins sit in the cups for 3–5 minutes. This helps them set and release cleanly. Then transfer to a rack to cool slightly.

Serve: Enjoy warm with butter, honey, or alongside chili, soups, and barbecue. They’re best the day they’re made.