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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 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. Meghan says

      July 04, 2021 at 11:55 am

      These are so tasty but MUCH sweeter than I was expecting, and I already reduced the sugar by about 20% as I usually do. For my taste, they are definitely more of a dessert than a side dish. They are otherwise so good that I’ll definitely be making them again, but next time I’ll probably cut the sugar in half if I plan on serving it with the main dish!5 stars

      Reply
    2. Teen says

      June 28, 2021 at 10:41 pm

      This is my go to recipe! I’ve literally just finished a batch as requested by my son for his birthday breakfast. A wonderful recipe, well written instructions and simple to make. Thank you, they are loved in our house.5 stars

      Reply
      • Alison Andrews says

        June 29, 2021 at 8:31 am

        Wonderful! Thanks so much!

        Reply
    3. Susan says

      March 09, 2021 at 6:32 pm

      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. 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.

      Reply
      • Alison Andrews says

        March 10, 2021 at 9:51 am

        So glad they worked out! Thanks for sharing Susan!

        Reply
    4. Katherine Salter says

      December 09, 2020 at 3:32 pm

      Can these muffins be frozen BTW they are absolutely lovely5 stars

      Reply
      • Alison Andrews says

        December 10, 2020 at 10:08 am

        So glad you like them Katherine, and yes they are freezer friendly!

        Reply
    5. Denise says

      December 06, 2020 at 2:01 pm

      As you know, I’m a huge fan of your cornbread, so naturally I had to make these, too. Everyone had two with dinner and I had to hide one for breakfast, so clearly they were another hit! They are just the best flavor and texture (not dry and crumbly and not wet and tacky anywhere either) and the recipe yielded twelve substantial sized muffins. Thanks for another keeper, Alison! These are worth all the separate steps and a must if you’re looking for the perfect foil to chili or a soup with more heat.5 stars

      Reply
      • Alison Andrews says

        December 07, 2020 at 11:55 am

        Yay! Thanks so much Denise!

        Reply
    6. Satin says

      November 20, 2020 at 11:10 am

      These turned out perfectly. I used frozen sweetcorn (thoroughly defrosted and drained first) and halved the sweetness. I did laugh when I read your comment about “savoury muffins” in the Miranda TV show. I served these to the family with your lovely tomato soup and got some very worried/confused looks from the kids. I’m not sure if the Brits are quite ready for the concept of savoury muffins yet, but they were certainly delicious! Thank you.5 stars

      Reply
      • Alison Andrews says

        November 20, 2020 at 11:14 am

        Hahaha, I love that Satin! Thanks for the great comment and review!

        Reply
    7. Susan says

      May 18, 2020 at 9:30 pm

      This recipe sounds spot on so I am rating now as I have made similar before… I usually don’t do muffins but I want more crunch! Btw…I am using frozen corn, so it’s certainly not 450 or so grams, so I wonder if my 150 g is even a bit much. I’m about to find out!!5 stars

      Reply
      • Alison Andrews says

        May 19, 2020 at 11:04 am

        Hi Susan! It’s around 1 and 1/2 cups of corn, but you can definitely use less too! Hope they come out great! 🙂

        Reply
    8. Liz says

      October 29, 2019 at 10:30 pm

      Made per recipe except reduced the sugar and they were delicious!5 stars

      Reply
      • Alison Andrews says

        October 30, 2019 at 10:45 am

        Thanks for sharing and the great review Liz. 🙂

        Reply
        • Dorneika says

          October 22, 2020 at 11:13 pm

          Hi Alison. Thanks for this recipe. I would love to try it, but I only have cornmeal flour. Can that work?

          Reply
          • Alison Andrews says

            October 23, 2020 at 9:05 am

            Hi Dorneika, as far as I know it’s not the same, the cornmeal flour is very finely ground, whereas yellow cornmeal is more coarsely ground. So I don’t think it would work the same.

    9. Melissa says

      September 18, 2019 at 5:56 pm

      What kind of vegan butter do you prefer?

      Reply
      • Alison Andrews says

        September 19, 2019 at 11:57 am

        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. 🙂

        Reply
      • Aurora says

        April 02, 2022 at 10:00 pm

        This is super tasty but I’m having an issue with the muffins staying together after being cooked. Has anyone had this problem? If so— how do you fix that issue?5 stars

        Reply
        • Alison Andrews says

          April 04, 2022 at 11:30 am

          Hi Aurora, are you substituting the all purpose flour with a different flour by any chance? Otherwise make sure they are cooked properly (toothpick must come out clean) and also let them cool before eating them.

          Reply
    10. Rob says

      April 19, 2019 at 1:04 am

      These worked out great! You’d never know they were vegan. I’ll definitely make them to serve with my next soup or brunch.4 stars

      Reply
      • Alison Andrews says

        April 20, 2019 at 9:42 am

        Awesome! So glad you enjoyed them. 🙂

        Reply
    11. Davilyn Eversz says

      November 14, 2018 at 4:50 am

      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 ever made and I’ve made a lot of muffins. 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.5 stars

      Reply
      • Alison Andrews says

        November 14, 2018 at 9:17 am

        Wonderful to hear! Thanks so much for the awesome review! 🙂

        Reply
    12. Freddie says

      June 26, 2018 at 1:23 pm

      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?

      Reply
      • Alison Andrews says

        June 26, 2018 at 3:40 pm

        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! 🙂

        Reply
    13. Jennifer says

      December 15, 2017 at 5:19 am

      Can I omit the can corn?

      Reply
      • Alison Andrews says

        December 15, 2017 at 6:39 am

        Yes, sure. 🙂

        Reply
    14. Kelly says

      November 28, 2017 at 7:00 pm

      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?

      Reply
      • Alison Andrews says

        November 28, 2017 at 7:05 pm

        You drain the can very well anyway so the moisture is not a factor so I think frozen would be fine.

        Reply
        • Kelly says

          November 28, 2017 at 7:16 pm

          Thank you for such a quick response! 🙂

          Reply
        • Lynne says

          February 11, 2018 at 9:36 pm

          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?

          Reply
          • Alison Andrews says

            February 12, 2018 at 7:44 am

            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! 🙂

          • Rebecca says

            April 19, 2019 at 3:53 pm

            I made them subbing applesauce for the butter. No sugar or syrup. Frozen corn. They were great!

          • Alison Andrews says

            April 20, 2019 at 9:40 am

            Awesome! Thanks for sharing! 🙂

    15. Anna Andrews says

      June 22, 2017 at 12:15 pm

      What a treat!5 stars

      Reply
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