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    Home » Sides

    Vegan Cornbread Muffins

    Published: Aug 14, 2021 Updated: Aug 14, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Cornbread Muffins

    These vegan cornbread muffins are pure perfection. Savory and a little sweet, these are the best cornbread muffins you’ll ever make!

    Vegan cornbread muffins in a stack.

    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’ve gone and done 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 make them very sweet you can serve them with maple syrup. And if you want them less sweet you can reduce the sugar a little. They can go either way.

    The recipe is adapted from our amazing vegan cornbread, and with just a few changes we have these beautiful muffins.

    Ingredients You’ll Need:

    Photo of the ingredients needed to make vegan cornbread muffins.

    Ingredient Notes

    • Yellow cornmeal – this is called polenta in some countries like Australia and South Africa.
    • Apple cider vinegar – can be replaced with distilled white vinegar.
    • Whole sweet corn kernels – we used canned, drained sweet corn, though you can also use fresh corn or frozen corn.
    • Vegan butter – any kind of vegan butter (tub style or sticks) will work great in this recipe as it’s melted first.
    • Soy milk – or almond milk both work well in this recipe.
    Stack of two vegan cornbread muffins

    How To Make Vegan Cornbread Muffins

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour into a mixing bowl and add the yellow cornmeal, light brown sugar, baking powder, baking soda and salt. Mix together.
    Two photo collage showing dry ingredients added to mixing bowl and mixed together.
    • Add apple cider vinegar to soy milk and set aside to curdle.
    Collage of two photos showing apple cider vinegar added to soy milk in a measuring jug.
    • Add the vegan butter to a microwave safe bowl. Microwave in 30-second intervals bringing it out to stir every 30-seconds until the butter is melted.
    Two photo collage showing vegan butter added to microwave safe bowl and melted.
    • Add the soy milk and apple cider vinegar mix and maple syrup to the melted butter.
    Two photo collage showing vegan buttermilk and maple syrup added to melted vegan butter.
    • Whisk it together until well mixed.
    Two photo collage showing wet ingredients whisked together until smooth.
    • Pour the wet ingredients over the dry ingredients and mix into a batter. Don’t overmix.
    Two photo collage showing wet ingredients added to dry and mixed together into a batter.
    • Add in the canned whole sweet corn kernels (drained) and fold them into the batter.
    Two photo collage showing whole corn kernels added to batter and folded in.
    • Divide the batter evenly between the muffin partitions of your muffin tray (sprayed with non-stick spray).
    • Bake at 350°F for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
    Two photo collage showing cornbread muffins in a muffin tray before and after baking.
    • Allow the muffins to cool for a few minutes before removing them from the muffin tray and placing them onto a wire cooling rack to cool completely.
    Two photo collage showing vegan cornbread muffins on a wire cooling rack and then close up.

    How To Serve Cornbread Muffins

    These muffins are divine served alongside savory dishes like vegan chili, vegan stew, vegan minestrone or vegan black bean soup.

    They’re also divine eaten alone for breakfast or a quick snack. Spread with vegan butter and drizzle with vegan honey to really take it up a few levels!

    Vegan cornbread muffin leaning against another muffin.

    Storing and Freezing

    Keep your corn muffins stored in a covered container at room temperature for 2-3 days.

    They are also freezer friendly for up to 3 months. Let them cool completely before freezing and then add them to a freezer bag or freezer safe container and freeze.

    Vegan cornbread muffin broken in half.

    More Vegan Muffins

    1. Vegan Apple Muffins
    2. Vegan Carrot Muffins
    3. Vegan Blackberry Muffins
    4. Vegan Chocolate Muffins
    5. Vegan Banana Muffins
    6. Vegan Pumpkin Muffins
    Syrup drizzling over a buttered cornbread muffin

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan cornbread muffins in a stack.

    Vegan Cornbread Muffins

    These vegan cornbread muffins are pure perfection. Savory and a little sweet, these are the best cornbread muffins you’ll ever make!
    4.97 from 31 votes
    Print Pin Rate
    Course: Breads, Breakfast, Sides
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 12
    Calories: 238kcal
    Author: Alison Andrews

    Ingredients

    • 1 ¼ cups All Purpose Flour (156g)
    • 1 cup Yellow Cornmeal (156g)
    • ½ cup Light Brown Sugar (100g)
    • 1 tsp Baking Powder
    • 1 tsp Baking Soda
    • ½ tsp Salt
    • 1 cup Soy Milk (240ml) or Almond Milk
    • 1 Tbsp Apple Cider Vinegar
    • ⅔ cup Vegan Butter (150g)
    • 2 Tbsp Maple Syrup
    • 1 ½ cups Whole Sweet Corn Kernels Canned, Drained
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray.
    • Sift all purpose flour into a mixing bowl and add the yellow cornmeal, light brown sugar, baking powder, baking soda and salt. Mix together.
    • Add the apple cider vinegar to the soy milk and set aside to curdle.
    • Add the vegan butter to a microwave safe bowl. Microwave in 30-second intervals bringing it out to stir every 30-seconds until the butter is melted.
    • Add the soy milk and apple cider vinegar mix and maple syrup to the melted butter and whisk together.
    • Pour the wet ingredients over the dry ingredients and mix into a batter. Don't overmix.
    • Add in the canned whole sweet corn kernels (drained) and fold them into the batter.
    • Divide the batter evenly between the muffin partitions of your prepared muffin tray.
    • Bake for 20 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 them onto a wire cooling rack to cool completely.

    Notes

    1. Yellow cornmeal is also called Polenta in Australia/South Africa.
    2. Whole sweet corn kernels: We used canned, drained sweet corn, though you can also use fresh corn or frozen corn.
    3. Storing: Keep leftover corn muffins stored in a covered container at room temperature for 2-3 days.
    4. Freezing: They are also freezer friendly for up to 3 months. Let them cool completely before freezing and then add to a freezer bag or freezer safe container.
    5. This recipe was first published in June 2017. It has been updated with new photos and a slightly updated recipe. 

    Nutrition

    Serving: 1Muffin | Calories: 238kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 349mg | Potassium: 130mg | Fiber: 2g | Sugar: 12g | Vitamin A: 557IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Kathy says

      December 25, 2022 at 12:48 am

      Hi, can I make batter the night before and store in fridge? Thank-you!

      Reply
      • Alison Andrews says

        December 29, 2022 at 9:45 am

        Hi Kathy, it’s not a good idea and probably won’t rise if you do that.

        Reply
    2. Bradley says

      December 14, 2022 at 1:52 am

      I’ve made these as muffins with fresh corn and they were incredible. I want to know if you have ever made this as a cornbread cake, though? Maybe using a 7×11 pan?5 stars

      Reply
      • Alison Andrews says

        December 20, 2022 at 10:22 am

        Hi Bradley, these muffins are based on our regular vegan cornbread recipe (that can be made in a 9×5 loaf pan or a 9×9 square pan).

        Reply
    3. Pat says

      August 07, 2022 at 7:00 pm

      Perfect combination of sweet, savoury and BUTTERY 🙂5 stars

      Reply
      • Alison Andrews says

        August 08, 2022 at 10:37 am

        Thanks so much Pat!

        Reply
    4. Laureen says

      July 23, 2022 at 3:47 pm

      Awesome recipe!!! Have made a few times. Today I had to substitute the milk with coconut milk, rice vinegar instead of apple cider, and use olive oil instead of vegan butter (which I never have) and they turned out delicious!!!!5 stars

      Reply
      • Alison Andrews says

        July 24, 2022 at 12:18 pm

        So happy they still turned out great!

        Reply
    5. Nancy says

      February 25, 2022 at 9:28 pm

      These are by far the BEST corn muffins I have ever made. I made them to go along with my vegan chili. I left out the corn kernels and used oat milk. (I am eating on as I type😄)

      Reply
      • Alison Andrews says

        February 28, 2022 at 9:14 am

        Awesome Nancy! I’m so happy to hear that!

        Reply
    6. Rose says

      February 22, 2022 at 4:16 pm

      Hi! I’d like to try creamed corn instead of whole kernel corn (worried about my toddler choking). But would creamed corn throw off the recipe because it adds more liquid? Any other adjustments I should make or do you recommend just leaving the corn out? Thank you! I’m excited to try this recipe!

      Reply
      • Alison Andrews says

        February 23, 2022 at 6:58 am

        Hi Rose, I think creamed corn may throw out the ratios, you can absolutely leave it out though, with no issues! All the best! 🙂

        Reply
        • Rose says

          February 25, 2022 at 8:30 pm

          Thank you! So I gave it a whirl and you are right! Haha. I divided the batter into thirds and tried it without the corn, with whole kernel and with creamed corn. The creamed corn made it more dense and seem underdone but the whole kernel was perfect! (I used 1/2 cup whole kernel corn, from your recipe since it was a third of the batter, and I used a little less creamed corn, 1/3 cup).

          Overall, I LOVE this recipe! My kiddo has egg and dairy allergies so I was excited to find this recipe and it was a hit! My hubby said he likes it just as good as the non-vegan cornbread cake I used to make, if not better. I personally like this vegan one better!

          I used coconut milk since that’s what I had on hand and my hubby accidentally bought corn flour instead of corn meal so I used the corn flour instead and decreased the baking time by a few minutes. Still worked great but will make it with cornmeal next time for more of the traditional texture. Thanks for the recipe!!5 stars

          Reply
          • Alison Andrews says

            February 28, 2022 at 9:15 am

            Thanks so much for the update, so happy to hear they came out great! 🙂

    7. Lily says

      January 08, 2022 at 8:18 am

      OMG! These cornbread muffins were so amazing! So soft and fluffy! The only changes I made were using 6 tbsp of honey instead of the sugar/maple syrup and omitting the corn. Perfectly sweetened just how we like them with these changes. So decadent with more vegan butter and honey on top! Thank you so much! This will be our go to recipe from now on!5 stars

      Reply
      • Alison Andrews says

        January 11, 2022 at 11:53 am

        So happy they came out amazing! Thanks so much for the awesome review Lily!

        Reply
    8. Sarah C. says

      December 01, 2021 at 7:27 pm

      Hi, can I make this without the corn kernels.

      Reply
      • Alison Andrews says

        December 02, 2021 at 9:44 am

        Yes you can! 🙂

        Reply
    9. Joanne Heath says

      October 16, 2021 at 10:25 pm

      Hi Alison, I’m looking forward to trying this recipe.
      Could I use wholemeal flour? And if so would I use the same amount?

      Reply
      • Alison Andrews says

        October 18, 2021 at 1:51 pm

        Hi Joanne, you can definitely try it but it may result in a more dense texture.

        Reply
    10. Ami says

      September 02, 2021 at 2:24 pm

      Can I leave out the syrup?

      Reply
      • Alison Andrews says

        September 03, 2021 at 10:46 am

        You can if you want to. Or substitute it for a different syrup.

        Reply
    11. elena says

      August 20, 2021 at 6:17 am

      Sorry, forgot the rating in my previous comment.5 stars

      Reply
      • Alison Andrews says

        August 20, 2021 at 10:05 am

        Thanks so much Elena!

        Reply
    12. Elena says

      August 20, 2021 at 6:15 am

      I have just made these delicious, yes they really are…, muffins; with only one tablespoon of sugar and rice syrup they came up just perfect. Next time, I may add a pinch of chilli powder to make them really savoury. As they are, I may have the next one with a cup of hot chocolate!!! And, as I had made your vegan butter recipe last week, that went into the muffins. I love and try many of your recipes. Thanks, Alison.

      Reply
    13. Giuliana says

      August 14, 2021 at 8:20 pm

      Hi!! Would it work with gluten free flour? 🙂

      Reply
      • Alison Andrews says

        August 16, 2021 at 11:17 am

        You can definitely try it with a gluten-free all purpose flour blend.

        Reply
        • Joanne Heath says

          October 23, 2021 at 11:14 pm

          Thanks. I’ll give it a go.

          Reply
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