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Sweet Vegan Cornbread Muffins (Gluten Free Option!)

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5 from 2 votes

Discover how to easily make sweet and hearty vegan cornbread muffins. With this recipe you can even choose between regular OR gluten free!

Sweet vegan cornbread muffins in a serving bowl with butter

To me, one of the most delicious and satisfying foods in the whole world would have to be cornbread. Honestly, what’s not to love? It’s a little sweet, a little savory, and it’s bread. It’s perfect with a bowl of chili or all on it’s own. Cornbread, I will love you until the day I die! (Ok, now things are getting weird.)

Why this Recipe Works:

  • The subtle sweetness from the maple syrup gives these muffins a rich and special flavor.
  • This recipe calls for high quality and limited ingredients, making them a healthy choice, especially when it comes to muffins!

Sweet vs. Savory Cornbread Muffins:

  • There are many different types of cornbread muffins. Some have jalapeños, some add scallions, and some are on the sweeter side.
  • All cornbreads have their time to shine, and everyone has their preferences, but I just love a sweet cornbread muffin, which is why I created this recipe.

How to Make Sweet Vegan Cornbread Muffins:

1. First, preheat your oven to 350°F/177°C.  Then, line 13 spots amongst two muffin pans with paper muffin liners.  Set these aside.

2. Combine the milk and apple cider in a small bowl and set aside for now.  

3. Then, combine flour, cornmeal, baking powder, and salt in a large bowl and stir to combine. 

4. Add the maple syrup, canola oil, and milk and vinegar mixture to the bowl with the dry ingredients and stir until well combined. Be sure to not over mix.  

5.  Evenly divide the batter amongst the lined spots on the muffin pans. I like to use an old fashioned ice cream scoop for this job! A ¼ measuring cup will do the job, as well.

6.  Bake muffins in your preheated oven for 20 – 22 minutes or until a toothpick inserted down the center comes out batter-free.

7.  Serve warm with your favorite butter alternative!

Sweet vegan cornbread muffins in a serving bowl with butter

I hope you love these Sweet Cornbread Muffins as much as we do!

Top Tips for Making Sweet Vegan Cornbread Muffins:

  • Always use silicon or paper cupcake liners to avoid sticking.
  • Use an ice cream scoop to measure out your batter into your muffin tin. A 1/4 measuring cup will do the job, as well.

Need the perfect pair for these muffins? Try them with my Beyond Meat Meatloaf Burgers, my 15-Minute Pumpkin Chili, my Vegan Butternut Squash Soup or my Chunky Cabbage and Carrot Soup!

Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful.

Sweet Vegan Cornbread Muffins

Sweet Vegan Cornbread Muffins 

Sweet cornbread lovers - come one, come ALL! Get your taste buds ready for some warm, hearty and delicious sweet cornbread.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Cornbread Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 - 13 muffins

Ingredients

Sweet Vegan Cornbread Muffins

  • 1 1/4 c. unsweetened original almond milk
  • 1 Tbsp. apple cider vinegar or distilled white vinegar
  • 3/4 c. all-purpose flour (105 g) or Bob's Red Mill gluten free all-purpose flour (120 g)
  • 1 1/4 c. cornmeal (196 g)
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1/2 c. pure maple syrup (119 ml)
  • 1/4 c. canola oil (59 ml) organic, if possible, to avoid GMO's

Instructions

  • First, preheat your oven to 350°F/177°C.  Then, line 13 spots amongst two muffin pans with paper muffin liners.  Set these aside.
  • Combine the milk and apple cider in a small bowl and set aside for now.  
  • Then, combine flour, cornmeal, baking powder, and salt in a large bowl and stir to combine. 
  • Add the maple syrup, canola oil, and milk and vinegar mixture to the bowl with the dry ingredients and stir until well combined. Be sure to not over mix.  
  • Evenly divide the batter amongst the lined spots on the muffin pans. I like to use an old fashioned ice cream scoop for this job! A ¼ measuring cup will do the job, as well
  • Bake muffins in your preheated oven for 20-22 minutes or until a toothpick inserted down the center comes out batter-free.
  • Serve warm with your favorite butter alternative!

Video

Notes

  • Always use silicon or paper cupcake liners to avoid sticking.
  • Use an ice cream scoop to measure out your batter into your muffin tin. A 1/4 measuring cup will do the job, as well.
Tried this Recipe? Follow me Today!Mention @AudreyDunham or tag #AudreyDunhamRecipes!

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Comments

Jennifer

Can you add a can corn or creamed corn to this to give it that little pop of sweetness? Would creamed corn take the place of the canola oil?

Reply

Audrey Dunham

Are you looking to replace the maple syrup? Creamed or canned corn might work if you don’t drain it. As for the oil replacement, I’m thinking canned pumpkin might work nicely!

Reply

JeriLynn

5 stars
This was is delicious!! Just made it! Had one warm and can’t wait to have it with some chili!

I heard you speak on The exam room podcast! Thanks for sharing you recipes and insight!

Reply

Audrey Dunham

Thank you so much for the kind words! We love this recipe in our home, too!

Reply

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