Preheat the oven to 400 degrees.
Generously grease the muffin wells.
Note: I use the Convection Oven Setting. Use it if you have one.
In a medium or large mixing bowl, add the flour, cornmeal, baking soda, sea salt, nutmeg and brown sugar. Mix together to combine. Add the sea salt chips and coat with the mixture.
In a small bowl or saucepan, combine the melted butter, whole milk, buttermilk and beaten eggs. Use a whisk.
Make a well in the center of the flour mixture. Pour in the liquid mixture. Using a whisk or a rubber spatula, combine all the ingredients until thoroughly mixed.
(Note: there should be no lumps and the mixture should be slightly liquidy.)
Fill each muffin cup well with about a quarter cup of the muffin batter.
Sprinkle evenly with the sugar and cinnamon topping mixture. Place the pan on the center rack of the heated oven. Bake for 18 minutes if using a convection oven setting or 20 minutes with a regular setting. A toothpick inserted in the center will come out clean.
Note: I usually place the muffin pan on top of a large sheet pan for easy handling in and out of the oven.
Remove the pan from the oven and cool on a wire rack for at least 10 to 20 minutes before serving.
Note: These go very well with morning coffee while they are still warm. Extra muffins can be stored in an airtight container in the refrigerator for up to one week.
I did not use baking powder in this recipe as is typical in many muffin batters. The buttermilk is added to create the moistness and fluffiness in these amazing muffins. Optional. Add 2 teaspoons baking power for extra fluffy texture.
I love the sea salt chips in the recipe - less sweetness than regular chocolate chips. You can certainly substitute them in place of the sea salt chips but know that it will be a sweeter muffin.