Local Honey Cornbread Muffins

Local Honey Cornbread Muffins



½ cup butter melted ( can sub vegan butter also)

½ cup coconut sugar or sugar of choice

¼ cup local honey or maple syrup

2 large eggs beaten

½ teaspoon salt

1 and ½ cups all-purpose flour or almond flour

¾ cup organic ground cornmeal

½ teaspoon baking powder

½ cup plant milk or regular milk


  1. Preheat oven to 400 degrees
  2. Grab your Xtrema all ceramic muffin pan and grease it with coconut oil or line with cupcake liners or silicone liners.
  3. Next, in a medium bowl, mix butter, honey, milk, and eggs.
  4. In separate bowl, whisk together the flour, salt, baking powder, sugar, cornmeal.
  5. Add wet mixture to dry mixture stir until just combined and batter looks light and airy.
  6. Time to fill muffin pan up with around 2/3 full for each .
  7. Bake muffins about 20 to 25 minutes until nice and golden brown!
  8. Take out of oven and serve warm or keep fresh for up to one week!




about the author

Holly Bergstrom

Holly Bergstrom

Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out. Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.

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