Description

These Vegan Cornbread Muffins are a delicious, plant-based twist on a classic favorite. Perfectly moist and lightly sweetened, they come together quickly with simple ingredients like cornmeal, flour, and plant-based milk. Ideal for breakfast or as a side with soups and salads, they’re fluffy, golden, and optionally studded with sweet corn kernels for extra texture and flavor.

Ingredients

Scale

Dry Ingredients

1 cup cornmeal (fine or medium ground) (160g)
1 cup flour (spelt, white, or gluten free all purpose) (120g)
3 tbsp sugar or xylitol (36g)
4 tsp baking powder
1 tsp salt

Wet Ingredients

1 cup plant-based milk (of choice) (240g)
1/4 cup vegan butter or coconut oil, melted (48g)
3 tbsp applesauce or plant-based yogurt (45g)
1 tbsp white vinegar or apple cider vinegar (15g)

Optional

1 cup corn, drained

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Instructions

Preheat the oven: Set your oven to 350° Fahrenheit (177° Celsius) to ensure it reaches the right temperature while you prepare the mixture.
Prepare muffin tin: Grease your muffin tin thoroughly or line it with cupcake liners to prevent sticking, then set aside.
Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt until evenly combined.
Add wet ingredients: Pour in the plant-based milk, vinegar, applesauce, and melted vegan butter or coconut oil. Stir gently until just combined; avoid overmixing to keep muffins tender. Fold in the drained corn if using.
Fill muffin cups: Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
Bake the muffins: Place the muffin tin on the center rack of your oven and bake for 15 minutes (or 16 minutes if adding corn), until the tops are lightly golden. Test doneness with a toothpick inserted in the center—it should come out mostly clean.
Cool the muffins: Remove muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack. Let cool completely before removing liners for best results.
Store leftovers: Keep cooled muffins loosely covered on the counter for up to a day. For longer freshness, refrigerate or freeze stored in an airtight container.

Notes

Use gluten-free flour if you require a gluten-free version.
For a fat-free option, substitute vegan butter with applesauce only.
Adding corn kernels is optional but adds delightful texture and sweetness.
The vinegar helps activate the baking powder, producing a light, fluffy texture.
These muffins are best enjoyed fresh but can be stored refrigerated or frozen for convenience.