Preheat oven to 425 degrees. Grease the muffin tins with cooking spray. Set aside.
In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder and cheese.
In a medium bowl, whisk together the honey, eggs, yogurt and cultured butter. Pour over the cornmeal mixture and stir until dry ingredients are moistened.
Spoon the batter into the prepared muffin tins, filling three-quarters full. Top each muffin with a drizzle of honey and shredded cheese.
Bake for 15 minutes or until the tops are slightly browned. Serve fresh from the oven. Enjoy!
Community Kitchen developed this recipe in partnership with Tillamook.