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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!
    4.98 from 42 votes
    Print Pin Rate
    Course: Breads, Breakfast, Sides
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes 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. Serina says

      February 05, 2025 at 12:09 pm

      hi
      I want to make these for a potluck and was wondering do they freeze well(I would like to make them ahead of time)?
      also if I use cupcake paper would I need to spray it?
      thank you
      Serina

      Reply
      • Nadine @ Loving It Vegan says

        February 05, 2025 at 2:37 pm

        Hi Serina. They do freeze well. After baking, let them cool completely before freezing and then add them to a freezer bag or freezer safe container and freeze. If you’re using cupcake liners, no need to spray!

        Reply
    2. Rbj says

      September 22, 2024 at 9:37 pm

      I’m not vegan, my daughter is, we all LOVE this muffin recipe! I have added this recipe to the top of my corn muffin list!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        October 24, 2024 at 5:54 pm

        Happy to hear you enjoyed the recipe and thanks for your great review!

        Reply
    3. Shay says

      December 26, 2023 at 6:04 pm

      Hi- is it possible to substitute with a different type of flour- like almond?

      Reply
      • Nadine @ Loving It Vegan says

        January 10, 2024 at 9:10 am

        We haven’t tested this recipe with almond flour before, so I’m not sure Shay.

        Reply
    4. Andrea Craig says

      November 01, 2023 at 1:46 pm

      I made this for a friend that eats vegan. She loved them and asked for the recipe

      Reply
    5. Cindy says

      August 27, 2023 at 1:44 am

      Well, I had a hankering for cornbread for a while now and I came across this recipe on Pinterest. I didn’t have brown sugar so I used white sugar and some molasses. I didn’t have enough corn, only about a quarter cup in the freezer, so I threw that in. I have got to say, this cornbread didn’t look like anything I ever made since it was dark like molasses. I probably put too much molasses in it, but since I cut the white sugar in half I guess it came out about the same taste-wise. I made jumbo muffins, six of them. I ate two and one-half muffins. They sure were good! Thanks bunches for your recipe!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        September 26, 2023 at 2:01 pm

        Thanks for sharing Cindy.:)

        Reply
    6. Ginger says

      August 21, 2023 at 5:39 pm

      These were absolutely delicious! Used raw fresh corn from the garden.

      Reply
      • Nadine @ Loving It Vegan says

        September 26, 2023 at 2:01 pm

        Yum! 🙂

        Reply
    7. SHELLEY ROCHA says

      March 26, 2023 at 1:00 am

      The moistest sweet savory yummy cornbread I’ve ever had.
      I will be making this again for sure!!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 13, 2023 at 10:31 am

        Happy to hear you enjoyed the recipe Shelly! Thank you for your great review!

        Reply
    8. Coach Daisha says

      March 09, 2023 at 6:46 pm

      I love this recipe. I don’t add corn. It’s amazing everytime I make them….5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 13, 2023 at 10:32 am

        Glad you enjoyed it!

        Reply
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    4.98 from 42 votes (17 ratings without comment)

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