Vegan Cornbread Muffins

These Vegan Cornbread Muffins are fluffy, buttery, and slightly sweet! Made with all-purpose flour, cornmeal, and dairy-free butter, they come together in under 30 minutes with no mixer required. Perfect served alongside vegetarian chili, soups, or your favorite holiday sides.

These cornbread muffins are fluffy, buttery, and just the right amount of sweet!

They hold together beautifully without any eggs or egg replacers, and they have an equal mix of flour and cornmeal for a perfectly balanced corn flavor.

Ingredients

These easy vegan cornbread muffins use simple pantry ingredients and are perfect for customizing with all your favorite add-ins like jalapeños or vegan cheese!

Cornmeal: Medium-grind cornmeal gives a heartier, slightly crunchy texture, while fine cornmeal makes a smoother crumb. I like something in between, so I pulse medium-grind cornmeal in a grinder to get the perfect texture. Use whichever you prefer!

All-Purpose Flour: Cornmeal gives classic cornbread texture and flavor, while all-purpose flour adds structure and keeps it tender.

Baking Powder and Baking Soda: We will be using both baking powder and baking soda for this recipe. Baking powder gives lift, while baking soda reacts with acidic buttermilk for extra rise, browning, and a fluffy crumb.

Vegan Buttermilk: To make vegan buttermilk, whisk non-dairy milk (soy works best) with apple cider vinegar and watch it curdle!

Sweetener: A touch of sweetness from organic cane sugar and maple syrup is very important for flavor. They don't taste like a dessert, I promise.

Vegan Butter: Trust me, butter adds flavor that oil just can't, so don't skip the butter! I use the brand Earth Balance.

See recipe card for quantities.

Helpful Equipment

Cookie scoop: Having a cookie scoop is optional but recommended. It makes dividing the batter quick and ensures evenly sized muffins.

Muffin pan: A standard 12-cup muffin pan works best.

How to Make This Recipe

These vegan corn muffins couldn't be easier!

The full written recipe can be found in the recipe card below.

Step 1: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.

Step 2: Whisk together the plant-based milk and apple cider vinegar to create vegan "buttermilk."

Step 3: Whisk the organic cane sugar, maple syrup, and melted vegan butter with the buttermilk until combined.

Step 4: Add the wet ingredients to the dry ingredients and whisk until just combined. Avoid overmixing.

Step 5: Let the batter rest for 5 minutes, and do not mix again after resting.

Step 6: Scoop the batter into the muffin cups, filling each about ¾ full.

Step 7: Bake for 17-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean with just a few moist crumbs.

Remove the muffins from the oven and let them cool in the pan for 5 minutes before serving.

Substitutions & Variations

Cornmeal: Medium-grind cornmeal gives a heartier, slightly crunchy texture, while fine cornmeal makes a smoother, more cake-like crumb.

I used Bob's Red Mill Cornmeal and pulsed it in a coffee grinder a few times to get the perfect balance of both of them. Ultimately, it comes down to preference.

Use medium for texture, fine for smoothness, or do what I do and pulse it for a little of both.

Plant-Based Milk: You can use soy, almond, or oat milk. Soy works best for making vegan buttermilk, but any plant-based milk will work in this recipe!

This recipe has only been tested with changes that I have written above, so I can't guarantee the results if you make changes beyond that.

That said, I'd love to hear about any tweaks or substitutions you try!

Serving Ideas

Vegan cornbread can be served in a variety of ways!

• Spread with vegan butter and a drizzle of maple syrup, whip them together to make maple butter, or enjoy with your favorite jam.
• Serve alongside this hearty and delicious vegan three bean tvp chili.
• Pair with all your favorite holiday sides like these creamy almond milk mashed potatoes and this flavorful vegan gravy.
• Great with BBQ tofu, baked beans, vegan meatloaf, sautéed greens, and more!
• Try some add-ins to change it up! Chopped jalapeños, blueberries, vegan cheese, corn kernels, or scallions would be delicious.

Tips & Tricks

Measure dry ingredients properly. Use the spoon-and-level method instead of scooping straight from the bag.

Stir the batter just until combined, small lumps are fine. Over-mixing makes muffins dense.

Let the batter rest. Waiting 5-10 minutes before baking hydrates the cornmeal and gives the baking powder a head start for a taller, fluffier crumb.

Be careful not to overbake these muffins. A toothpick should come out clean or with a few moist crumbs. You can also press the center. If it springs back, they're done. If it leaves an indent, bake a minute or two longer. Check a minute early if unsure, as cornbread dries out quickly.

Grease the muffin pan well. You can pour batter directly into the muffin tin, but make sure it's well-greased to prevent sticking.

Storage

Store: Let the muffins cool completely, then wrap in plastic wrap or store in an airtight container at room temperature for up to 4 days.

Reheat: Warm the leftover corn muffins in the oven or microwave before serving.

Freeze: These muffins can be frozen for 3 months. Thaw at room temperature or heat in the microwave before eating.

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