Elevate your muffin game with these subtly infused rosemary cornbread muffins. Save some butter from your infusion to slather on top when serving.


1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
¼ cup honey Rosemary
1 cup whole milk
2 large eggs
1/2 stick butter, melted


Add Rosemary to Herb Pod and butter to the reservoir.

Begin infusion.

Optional: Dry your rosemary in LEVO II first to reduce the moisture in your infusion- extending the shelf life of your final product!)


In a large bowl, mix cornmeal, flour, baking powder, sugar, and salt.

Dispense rosemary-infused butter and add to bowl with wet ingredients: whole milk, eggs, and honey.

Combine the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture.

Bake for 15 minutes at 400F, until golden.

Serve with melted rosemary butter on top.

Let’s see those muffins! Share what you made on social #LEVOmade.

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