Discover how to easily make hearty and lightly sweetened vegan cornbread muffins. With this recipe, you can even choose between regular OR gluten free!
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 as a snack. Cornbread, I will love you until the day I die! (Ok, now things are getting weird… Moving on!)
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 ingredients, making them a nutrient-rich choice.
- Not only is the recipe dairy-free and egg-free, with just one easy swap it can be made gluten-free as well.
- Since muffins are technically individual servings, everyone gets their own perfectly portioned handheld delight!
Sweet vs. Savory Cornbread Muffins
There are many different types of cornbread muffin recipes. Some have jalapeños, some add scallions or cheese, and some are on the sweeter side.
All cornbreads have their time to shine, and everyone has their preferences. But know many people who LOVE a sweet cornbread muffin, and that’s why I created this recipe!
While on the subject of cornbread: for a delightful combination of sweet and savory flavors, you have to try my Baked Bean Cornbread Casserole recipe!
How to Make Sweet Vegan Cornbread Muffins
- First, preheat your oven to 350°F/177°C. Then, line 13-14 spots amongst two muffin pans with paper or silicone muffin liners. Set these aside.
- Combine the milk and vinegar 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. If making a gluten free version, add the Xanthan gum here, as well.
- Add the maple syrup, 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, ensuring each spot is no more than 2/3 full. I like to use a retractable ice cream scoop for this job! A ¼ measuring cup will work, 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, or at room temperature within 2 days.
I hope you love these Sweet Cornbread Muffins as much as we do!
Top Tips for Making Vegan Cornbread Muffins
- Always use silicon or paper cupcake liners to avoid sticking.
- Use a retractable ice cream scoop to measure out your batter into your muffin tin. A 1/4 measuring cup will do the job, as well.
- Take care that you do not over mix the batter. Stir until just combined and then stop right away to have fluffy, tender muffins.
- Serve warm with butter and/or maple syrup, preserves, jelly or jam of any type. Savory-spicy pepper jellies are also great with the sweet cornbread!
Need the perfect pair for these muffins? Try them with my Beyond Meat Meatloaf Burgers, my 15-Minute Pumpkin Chili, or my Chunky Cabbage and Carrot Soup!
Looking For More Delicious Side Dish Recipes? Then You Have To Try My:
- Balsamic Glazed Brussels Sprouts
- Crunchy Salt and Pepper Pita Chips
- Easy Roasted Coconut Curry Vegetables
- Celebration Rice and Beans
- The Easiest Quinoa Recipe
Sweet Vegan Cornbread Muffins
Ingredients
Sweet Vegan Cornbread Muffins
- 1 1/4 c. unsweetened original almond milk (cashew or soy will work, as well)
- 1 Tbsp. apple cider vinegar or distilled white vinegar
- 3/4 c. all-purpose flour (105 g) (For gluten free – use your favorite gluten free all-purpose flour + 1/2 tsp. Xanthan gum, if your flour doesn't already contain it.)
- 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) or other neutral flavored oil
Instructions
- First, preheat your oven to 350°F/177°C. Then, line 13-14 spots amongst two muffin pans with paper muffin liners. Set these aside.
- Combine the milk and vinegar 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. If making a gluten free version, add the Xanthan gum here, as well.
- Add the maple syrup, 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, ensuring each spot is no more than 2/3 full. I like to use a retractable ice cream scoop for this job! A ¼ measuring cup will work, 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 non-dairy butter and / or maple syrup or jam!
Video
Notes
- Always use silicon or paper cupcake liners to avoid sticking.
- Use a retractable ice cream scoop to measure out your batter into your muffin tin. A 1/4 measuring cup will do the job, as well.
- Take care that you do not over mix the batter. Stir until just combined and then stop right away to have fluffy, tender muffins.
- Serve warm with butter and/or maple syrup, preserves, jelly or jam of any type. Savory-spicy pepper jellies are also great with the sweet cornbread!
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?
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!
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!
Thank you so much for the kind words! We love this recipe in our home, too!
Your video shows flaxseed as an egg replacer but your recipe written does not
Yes! The recipe has changed since that video was filmed. The flaxseeds slightly affected the color of the cornbread, so I made some changes so the flaxseeds are no longer needed. And I have to say, I feel these muffins are the best version yet. Thank you for the comment, though – I will add a note to the description of the video.