Preheat your oven to 400°F (200°C). Prepare a 12 cup muffin tin by lining it with paper liners or greasing it generously with butter or cooking spray.

In a large bowl, combine the all purpose flour, yellow cornmeal, sugar, baking powder, baking soda, and salt. Whisk until well combined.

In a separate medium bowl, whisk together the buttermilk and the two lightly beaten eggs. Add the melted butter and the black food coloring. Start with 1 teaspoon of food coloring and whisk it in. Watch as the mixture transforms into a deep, inky liquid. If you want a darker, more gothic cornbread muffins appearance, add the second teaspoon. Finally, whisk in the smoked paprika.

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixture together until it is just combined. The key here is not to overmix. A few lumps are perfectly fine; they are a sign of a tender crumb to come.

Carefully divide the batter evenly among the 12 prepared muffin cups. Each cup should be about two thirds full. The batter will be thick and dark, a promise of the delicious mystery inside.

Bake for 15 to 18 minutes until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached. The kitchen will be filled with the warm, comforting scent of baking cornbread.

Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. These muffins are best enjoyed warm, perhaps with a generous smear of butter.