Preheat oven to 400 degrees and line 2 standard muffin pans with 18 liners.
In a medium sized bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Set aside.
In a large bowl whisk together the melted butter and granulated sugar.
Add the eggs, kefir and honey to the butter/sugar mixture and whisk until combined.
Add the dry ingredients to the wet ingredients and whisk until the batter is smooth.
Divide the batter evenly between the 18 liners. Each will be about ¾ of the way full.
Bake the cornbread muffins for 14-16 minutes, or until a toothpick comes out clean from the centers and the tops are just barely getting golden brown. Remove from the oven and let cool slightly, about 5 minutes.
For the Honey Butter
While the cornbread muffins bake, make the honey butter.
Add the softened butter to a small bowl and mix until smooth.
Then add in the honey and mix until combined.
Spread honey butter on the warm cornbread muffins and enjoy!