Vegan Cornbread Muffins

4.98 from 41 votes

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

Prep Time20

Cook Time20

Total Time40

Course: Breads, Breakfast, Sides

Cuisine: American, Vegan

Diet: Vegan

Servings:

Calories: 238kcal

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.

Yellow cornmeal is also called Polenta in Australia/South Africa.
Whole sweet corn kernels: We used canned, drained sweet corn, though you can also use fresh corn or frozen corn.
Storing: Keep leftover corn muffins stored in a covered container at room temperature for 2-3 days.
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.
This recipe was first published in June 2017. It has been updated with new photos and a slightly updated recipe.