These especially moist cornbread muffins are sweetened mildly with honey, molasses and dried apricots. Slideshow: More Muffin Recipes
Preheat the oven to 325°F. Butter and flour a 6-cup muffin pan and set aside.
In a large bowl, whisk together the flour cornmeal, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk the eggs until well combined. Then stir in the buttermilk, milk, honey and molasses. Pour half of the wet mixture in with the dry ingredients and whisk until smooth. Add the rest of the wet ingredients to the dry and continue to mix until smooth again. Fold in the apricots, and reserve a few of them to scatter on the tops of the muffins.
Pour the batter into the prepared baking cups, place a few apricot pieces over each muffin and secure them into place. Bake for 20-25 minutes until the cornbread has risen and the centers are slightly firm but still soft to the touch. Let cool on a wire rack. Once muffins are cool run a knife around the edges of the pan to release them. These muffins are best served warm with a generous drizzling of honey or maple syrup and a dollop of mascarpone.