Preheat the oven to 425°F, and line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set prepared tray aside.
In a large mixing bowl, whisk together the cornmeal, flour, baking soda, baking powder, and salt. Set to the side.
In a medium mixing bowl, whisk together the cooled melted butter, oil, honey, and brown sugar until completely smooth and thick. Now, whisk in the egg, mixing until combined. Then whisk in the buttermilk, again mixing until completely combined.
Pour the wet ingredients into the dry ingredients and whisk until completely combined. Avoid overmixing. Fold in the peppers.
Spoon the batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F then, keeping the muffins in the oven, reduce the heat to 350°F, and continue baking for another 16-17 minutes. Muffins should be in the oven for a total of around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
Remove the muffins from the oven and the pan. Then allow them to cool on a rack for around 5-10 minutes before serving. Enjoy!