Preheat your oven to 375°F (190°C).

Either lightly coat a 12-cup muffin tin with grease or line it with paper liners for easy removal.

In a small saucepan, melt the butter over medium heat.

Continue cooking until it turns golden brown and has a nutty aroma, about 3-4 minutes.

Remove from heat and let it cool slightly while you prepare the other ingredients.

In a small saucepan, heat the butter over medium heat until it melts.

Keep cooking it until it reaches a golden brown color and develops a nutty fragrance, which should take around 3 to 4 minutes.

Take it off the heat and allow it to cool slightly while you gather the remaining ingredients.

In a separate medium-sized bowl, whisk together the buttermilk, sour cream, egg, egg yolk, and honey until smooth.

Slowly incorporate the wet ingredients into the dry mixture, stirring delicately until they are just combined.

Slowly pour in the browned butter, stirring to incorporate.

Gently fold the minced jalapeños into the batter, ensuring they are evenly distributed.

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Bake in the preheated oven for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.

Let the muffins sit in the pan for approximately 5 minutes before moving them to a wire rack to cool completely.

Serve warm with a drizzle of honey or alongside your favorite meal.