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Sweet Vegan Cornbread Muffins
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5 from 2 votes

Sweet Vegan Cornbread Muffins 

Sweet cornbread lovers - come one, come ALL! Get your taste buds ready for some warm, hearty and delicious sweet cornbread.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: gluten-free, plant based, vegan
Keyword: dairy free cornbread, gluten free cornbread, Vegan Cornbread Muffins, vegan side dish
Servings: 13 muffins
Calories: 173kcal


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) 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) or other neutral flavored oil


  • 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. 
  • 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!



  • 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!


Calories: 173kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Fiber: 3g | Sugar: 6g