Nutrition

Vegan Cornbread Muffins – The Best Easy Recipe!

This is my sister’s declared vegan cornbread muffin recipe. Even better than Giphy. The soft texture and buttery flavor make it the perfect side dish for breakfast or dinner!

Homemade Buttered Cornbread Muffins (Plant-Based)

What makes these the best vegan cornbread muffins?

Very fluffy and moist. You’ll love the classic crunchy yet soft texture of these cloud-soft corn muffins.

Slightly sweet and savory taste. The first time I made this recipe, I took two muffins straight out of the oven and finished the entire batch in two days.

Pantry staple. Unlike other vegan corn muffin recipes, these muffins don’t require flax seeds, chia egg substitute, or special flours. Plus, it’s available in both oil-free and gluten-free versions.

Easy side dish. Serve with hearty soup or chili for a comforting plant-based meal, or top with vegan butter and raspberry jam for a delicious morning snack.

Try the popular applesauce muffins

Step-by-step recipe video

Vegan Corn Muffin Ingredients (No Box Mix)

Vegan Cornbread Muffin Ingredients

Cornmeal – You will need one cup of cornmeal (or cornmeal). Cornmeal is made from dried corn and is available in fine, medium, or coarse consistency. To avoid a rough finish, we recommend using a fine or medium grind.

flour – All-purpose flour or whole grain spelled flour both work well here. I’ve also had success with an all-purpose gluten-free flour mix. Not all flours measure the same, so use gram measurements and a food scale for the most accurate and consistent results every time.

Or, for a low-carb option, try almond flour muffins.

Plant-based milk – Any milk is fine, so use whatever milk you normally have in the refrigerator. Choose unsweetened almond milk for a low-calorie option, soy milk for a high-protein option, and coconut milk or oat milk for added richness.

Applesauce or dairy-free yogurt – This egg-free alternative adds moisture and thickness to healthy cornbread muffins. You can substitute mashed banana, sweet potato, or pumpkin puree.

Oil or vegan butter (optional) – My personal preference is vegan butter, but melted coconut oil also works well. For fat-free muffins without oil or butter, substitute additional applesauce. The muffins are less soft and denser, but still delicious.

Sweetener – I love unrefined turbinado sugar (also known as cane sugar). Traditional white sugar works, or buy xylitol for a sugar-free option. Technically, you can substitute a liquid sweetener like pure maple syrup or agave. I think the fluffier texture is better if you just use granular sweetener.

Optional Corn – Whenever I happen to have a can of corn or some freshly cooked corn on hand, mixing a cup of corn kernels into my cornbread muffin batter reminds me of a childhood favorite, Southern cornbread casserole.

Other Ingredients – The recipe also calls for white or apple cider vinegar, salt, and baking powder.

How to Make Vegan Corn Muffins

First, preheat the oven to 350°F or 177°C.
Grease a standard-sized muffin tin well or line it with cupcake liners. (Note: You can use a mini muffin tin if you prefer.)
In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Then stir well to mix the ingredients evenly.
Add non-dairy milk, vinegar, applesauce, and melted butter or oil and stir until evenly combined. If you are using corn, mix it here as well. Let the dough sit for 10 minutes.
Divide muffin batter into prepared tins. You should fill 10 to 12 cups or liners about 2/3 full.
Bake on the center rack of the oven for 15 minutes, or until domed and lightly golden. Or increase to 16 minutes if including optional corn. Test for doneness by inserting a toothpick into the center of the muffin. It should come out mostly clean.
Allow to cool before removing from the tin. The liner peels off easily after a few hours. Store loosely covered on the counter overnight.
For optimal freshness, refrigerate any leftovers after one day in a covered container for up to 5 days. You can also freeze it in an airtight container for up to 3 months. After defrosting, reheat in the microwave or toaster oven before eating.

Frequently Asked Questions

Can you use polenta if you don’t have good cornmeal?

Yes, of course you can. You can use course cornmeal or uncooked instant polenta for a rustic, slightly crunchy texture. I like to blend it in a food processor for 30 seconds to make it smoother while still maintaining a fun crunch.

How do you eat vegan cornbread muffins?

Traditionally, cornbread muffins are served as a side dish for lunch or dinner. It’s the perfect compliment to soups, stews, chili, or collard greens and coleslaw. Anyplace that serves biscuits, you can enjoy corn muffins instead.
These slightly sweet muffins are a great addition to your breakfast table. Serve with tofu scramble with jam, mashed banana or peanut butter.

Does the recipe really call for 4 teaspoons of baking soda?

You will need 4 teaspoons of baking powder, not baking soda. This is a very common mistake, but baking soda and baking powder are not interchangeable.

Vegan Cornbread Muffin Flavor Ideas

Jalapeno Cheddar Cheese Cornbread Muffins. Mix half a small can of chopped jalapeños and half a cup of vegan cheddar cheese with the liquid ingredients.

Pumpkin Cornbread Muffins. Use canned pumpkin puree instead of applesauce. Add 4 teaspoons ground cinnamon and optionally 8 teaspoons pumpkin pie spice.

Blueberry Lemon Cornbread Muffins. Omit the optional corn. When adding the milk, mix in the zest of 1 or 2 lemons. After mixing all other ingredients, gently fold in one cup of fresh or thawed frozen blueberries. This idea also works for blackberries, chopped strawberries, and raspberries.

Chocolate Chip Cornbread Muffins. Of course you should include this option. Sprinkle mini dark chocolate chips over the dough. Top with powdered sugar or homemade Nutella.

Different taste. Add orange peel, lime peel, and a few drops of maple or almond extract. Or mix in dried cranberries, shredded coconut, vegan bacon bits, pecans and raisins. Create your family’s favorite recipes by customizing the base.

Vegan Cornbread Muffins (Egg Free, Dairy Free)

The muffins are an adaptation of this homemade vegan cornbread recipe.

1. Preheat oven to 350°F (177°C).
2. Grease the muffin tin well or line it with cupcake liners. Set aside.
3. Add cornmeal, flour, baking powder, and salt to a large mixing bowl and stir until well combined.
4. Add non-dairy milk, vinegar, applesauce, corn (optional), and melted butter or oil and stir until evenly combined.
5. Divide the muffin batter evenly into the prepared molds and fill each mold about two-thirds full.
6. Bake on the center rack of the oven for 15 minutes (16 minutes if using corn), or until lightly golden and cooked through. To test for doneness, insert a toothpick into the center of the muffin. They are fully baked when a toothpick comes out almost clean.
7. Cool the vegan cornbread muffins and remove them from the tin. The liner also peels off easily after a few hours.
8. Once cooled, cover loosely and store on the counter overnight. For maximum freshness, refrigerate or freeze leftovers after a day in an airtight container.