Golden brown and delicious vegan cornbread muffins. Savory and a little sweet, perfectly moist and crumbly and just divine spread with vegan butter.
One of my favorite comedy shows ever is a British show called ‘Miranda’.
In one episode she bites into a muffin and spits it out immediately, horror all over her face, and says: ‘A savory muffin?? Life is full of enough disappointments Gary, a savory muffin?’
And now I went and did it – made some savory muffins! These vegan cornbread muffins are savory. But oh my they are good. And since they are cornbread muffins they are also a little sweet.
And if you want to you can serve them with maple syrup to make them very sweet! They can go either way.
I adapted my vegan cornbread recipe for this, and I didn’t need to make many changes at all, other than the addition of a little coconut oil to make them extra moist.
The result was golden brown perfection!
Which is not to say that testing this recipe was smooth sailing all the way. Oh no. But not because of any difficulty with the recipe, but rather with my difficulty in following my own recipe! Sheesh!
The first time I made them I accidentally set the oven to 430°F instead of 350°F. Way too much browning went on there.
Then I made them again and accidentally put in a whole cup of sugar instead of a half cup.
I eventually managed to get my head in the game and these gorgeous vegan cornbread muffins were the result!
I think you’ll love these vegan cornbread muffins just as much as we did! They are:
- Golden brown
- Savory and a little sweet
- Delicious as a snack
- Perfectly moist
- Crumbly
Eat them warm from the oven slathered in vegan butter and maple syrup for a delicious treat. Keep leftovers at room temperature where they will stay fresh for a few days.
More Vegan Muffins!
- Our vegan banana muffins have chopped walnuts in them and a gorgeous bakery-style domed top!
- Our vegan chocolate muffins are so mega-chocolatey you will fall instantly in love.
- Our vegan blueberry muffins and vegan apple muffins are always a treat and let’s not forget our vegan pumpkin muffins or our vegan zucchini muffins, they are not to be missed.
So let me know what you think of these vegan cornbread muffins in the comments and please rate the recipe!
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Vegan Cornbread Muffins
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 12
Description
Golden brown and delicious vegan cornbread muffins. Savory and a little sweet, perfectly moist and crumbly and just divine spread with vegan butter.
Ingredients
- 1 cup (160g) + 2 Tbsp (16g) Yellow Cornmeal*
- 1 cup + 3 Tbsp (150g) All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup (240ml) Soy Milk (or sub almond milk)
- 1 Tbsp (15ml) Apple Cider Vinegar
- 1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)
- 1/2 cup (112g) Vegan Butter
- 1/2 cup (100g) Brown Sugar
- 2 Tbsp (30ml) Maple Syrup
- 2 Tbsp (30ml) Coconut Oil
- 1 15oz (425g) Can Whole Sweet Corn (Drained)
Instructions
- Preheat the oven to 350°F (180°C).
- Add the yellow cornmeal into a mixing bowl and then sift in the all purpose flour. Add the baking powder, baking soda and salt.
- Add the apple cider vinegar to the soy milk and set aside.
- Prepare your flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute to become gloopy.
- Add the vegan butter to a pot and melt it and then add in the brown sugar and whisk until the sugar is dissolved. Remove the pot from the heat and whisk in the soy milk and apple cider vinegar mix, maple syrup and coconut oil and add to the dry ingredients along with the flax egg.
- Using a hand whisk remove any lumps from the batter.
- Add the whole sweet corn pieces and mix in.
- Spray a muffin tray with non-stick spray and then divide the batter evenly between the muffin cups.
- Bake for 30 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Allow to cool for a few minutes before removing them from the muffin tray and placing on a wire cooling rack to cool completely.
- Serve with vegan butter and some maple syrup.
Notes
*Yellow cornmeal is also called Polenta in Australia/South Africa.
*Weigh your yellow cornmeal and all purpose flour for the most accurate results in this recipe.
*Adapted from my Vegan Cornbread.
- Category: Breakfast, Sides
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Muffin
- Calories: 228
- Sugar: 12.4g
- Sodium: 383mg
- Fat: 8.1g
- Saturated Fat: 2.8g
- Carbohydrates: 36.3g
- Fiber: 2.1g
- Protein: 3.7g
Keywords: vegan cornbread muffins
I didn’t have all the ingredients but was pining for vegan cornmeal muffins so took a chance using significant substitutions. They still turned out wonderfully!! I used applesauce instead of vegan butter. I replaced the coconut oil with peanut oil. Finally, half the sugar was brown but the rest was organic cane sugar. I had no corn whatsoever so left it out. The muffins were tender and delicious. Thank you.
So glad they worked out! Thanks for sharing Susan!