Buttermilk Double Corn Muffins

Name: Buttermilk Double Corn Muffins
Ingredients: For the batter; 3 eggs, at room temperature; 1 1/2 cups buttermilk; 3 tablespoons honey; 6 tablespoons unsalted butter, melted and cooled slightly; 1 3/4 cups corn flour; 1 cup all-purpose flour; 1 1/2 tablespoons baking powder; 1/4 cup brown sugar; 3 tablespoons granulated sugar; 1 1/2 teaspoons kosher salt; For the streusel; 1 2.3-ounce bag of freeze-dried corn; 1/2 cup all-purpose flour; 4 tablespoons unsalted butter, softened; 1/4 teaspoon kosher salt