Nutty Corn Muffins

Preheat the oven to 400°F and prepare a muffin tin by greasing the cups or inserting paper liners.

Prepare the corn muffin batter according to the package directions, stirring until just combined and avoiding overmixing.

Fold the chopped walnuts or pecans into the batter gently until evenly distributed.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

Remove the muffins from the oven and let them cool in the tin for 5 minutes.

Drizzle or brush the warm muffins with honey, allowing it to soak into the tops.

Transfer the muffins to a wire rack to cool completely before serving, or serve warm.