Preheat oven to 425 and grease or line your muffin tins.
Add the butter, milk, and honey to a small saucepan and heat over med low heat, stir until the butter has melted and the milk is just starting to steam.
Remove the milk mixture from the stove and add the chamomile to it. Cover with a lid and let steep for 5 minutes.
While the chamomile is steeping, whisk together the dry ingredients (flour, baking powder, and salt).
In a separate bowl combine the sourdough starter and eggs
When the milk mixture has cooled and is no longer hot, remove the chamomile, and then add the milk mixture to your other wet ingredients.
Stir the wet ingredients into the dry very gently. Mix until just combined - overmixing will create dense muffins.
Add about 1/4 cup of batter to each muffin cup.
Bake at 425 for 5 minutes, then reduce heat to 350 and continue baking for another 10-13 minutes.
Muffins are done when they are lightly golden brown on the top and a toothpick comes out mostly clean with a few crumbs.
Remove the muffins from the oven, and let cool in the muffin tins for 5 minutes, then remove to a cooling rack.
Enjoy warm with some butter or jam.
