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
Print Recipe
Pin RecipeDescription
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
Made per recipe except reduced the sugar and they were delicious!
★★★★★
Thanks for sharing and the great review Liz. 🙂
The recipe turned out alright… for some reason it’s bitter? Could this be due to old flax seeds?
★★★★
Hmmm, I really don’t know! If you think the flaxseeds were old then I guess that might cause it. Fresh ingredients will always taste best, but I wouldn’t know for sure if that was the cause.
What kind of vegan butter do you prefer?
Hi Melissa, I usually use the kind in a tub, but the more firm the better, the very soft vegan spreads are often too soft for things like frostings. For this recipe though it really doesn’t matter as you melt it first. 🙂
These worked out great! You’d never know they were vegan. I’ll definitely make them to serve with my next soup or brunch.
★★★★
Awesome! So glad you enjoyed them. 🙂
Thank you for putting the weights down….it turned out excellent on the first try. These are really very lovely. I didn’t sift – LOL – not a sifting kind of cook, and they are really some of the best muffins I’ve every made and I’ve made a lot of muffins. I used sunflower oil instead of the coconut oil. I make my own vegan butter which is avocado and coconut oil and I used that. Will have to check out more of your recipes, my first time here.
★★★★★
Wonderful to hear! Thanks so much for the awesome review! 🙂
I just made these, and they were delicious. But they didn’t look anything like yours, mine were pale yellow, not a golden brown color. And the same was different, basically one mound with no lip. Maybe my oven was not hot enough. I’m going to try again and add jalapeño pieces or sun dried tomatoes bits. What do you think?
Hi Freddie, I don’t know why yours looked different, but the most important thing is that you say they were delicious! That’s awesome. It might have been that your oven isn’t as hot as mine, ovens do vary a lot which is why an oven thermometer can be quite helpful. I think your idea of adding jalapeño pieces or sundried tomatoes would be delicious! 🙂
Hi Alison!
Is it ok if i replace the coconut oil to some other vegetable oil? I would like to try this recipe but I’m allergic to coconuts 🙁 Can olive oil or vegetable shortening be used as an alternative?
I’m sure that would be fine, use whatever oil you prefer. 🙂
Can I omit the can corn?
Yes, sure. 🙂
YUM! Looks delicious! I plan to try them out this weekend and am wondering if you think whole frozen corn might work instead of canned corn…or is the moisture from the can necessary?
You drain the can very well anyway so the moisture is not a factor so I think frozen would be fine but I’d let it thaw first and drain so that ice doesn’t add extra water to the recipe.
Thank you for such a quick response! 🙂
I made these last night and they were FANTASTIC. Moist, full of flavor, great with my tofu chili. I am a little concerned about the saturated fat however. I think next time I will follow your recipe but substitute applesauce for the fats. Have you tried that?
Hi Lynne, so glad they came out great! I have not tried applesauce as a substitute for the fats, but it’s worth a try! Let me know how it turns out if you do it that way. Thanks for posting! 🙂
I made them subbing applesauce for the butter. No sugar or syrup. Frozen corn. They were great!
Awesome! Thanks for sharing! 🙂
I believe you did not mention when to add the flax egg to the mix?
Thanks for pointing that out – I’ve updated it! 🙂
What a treat!
★★★★★