Name: Vegan Cornbread Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup of plant-based milk (soymilk works best); 1 tablespoon of apple cider vinegar; ½ cup of neutral oil; 1 ½ cups of all-purpose flour; 1 cup of yellow cornmeal; ⅓ cup of brown sugar; 1 teaspoon of baking powder; ½ teaspoon of baking soda; ¼ teaspoon of salt; 1 cup of sweet corn (frozen)

Jump to Recipe· 4.3 from 1 review

If you’ve been on the hunt for the ultimate plant-based treat, this Vegan Cornbread Muffins Recipe is a total game-changer. These muffins come out perfectly fluffy, tender, and slightly sweet, with just the right crumbly texture that makes every bite so comforting. Whether you’re serving them alongside a hearty chili, a warm bowl of soup, or just enjoying one as a snack, these are sure to become your new favorite go-to. The best part? They’re uncomplicated to make with simple ingredients, yet deliver a flavor and texture that feels so indulgent.

Ingredients You’ll Need

The image shows several white bowls and glasses arranged on a white marbled surface. In the top right, there is a large white bowl filled with white flour. Below it, a medium white bowl holds bright yellow frozen corn kernels lightly dusted with flour. At the bottom right, a white bowl contains yellow cornmeal with a grainy texture. To the left of that, another white bowl has light brown almond flour. Near the center, a small white bowl with a speckled pattern contains white baking powder along with a pinch of red spice. Above it, a small glass cup has light golden oil, and next to that is a small clear glass jar filled with a transparent liquid. In the top left corner, there is a glass measuring cup holding white milk. The items are neatly placed, creating a tidy and clean scene. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is a breeze for this recipe. Each one plays a key role in bringing the perfect balance of moistness, crumb, and flavor to these delightful cornbread muffins.

1 cup plant-based milk: Soymilk is recommended as it curdles nicely with vinegar to create vegan buttermilk, which tenderizes the muffins.
1 tablespoon apple cider vinegar: Reacts with the baking soda for lift and fluffiness in the batter.
½ cup neutral oil: Adds moistness without overpowering flavor. Think sunflower or canola oil.
1 ½ cups all-purpose flour: Provides structure for the muffins, balancing with cornmeal for texture.
1 cup yellow cornmeal: Gives the cornbread its characteristic grainy, buttery mouthfeel.
⅓ cup brown sugar: Adds just enough sweetness with a hint of molasses depth.
1 teaspoon baking powder: Helps the muffins rise and stay pillowy.
½ teaspoon baking soda: Works with vinegar to activate lift and tenderness.
¼ teaspoon salt: Enhances all the flavors perfectly.
1 cup sweet corn (frozen or fresh): Brings juicy bursts and a wonderful textural contrast in every bite.

How to Make Vegan Cornbread Muffins Recipe

Step 1: Create Vegan Buttermilk Base

Start by mixing the plant-based milk with apple cider vinegar in a large bowl. Whisk this together and let it sit for a few minutes until it thickens slightly, mimicking traditional buttermilk. This tangy base is what keeps your muffins tender and moist while adding a subtle zing in flavor.

Step 2: Add Oil and Mix

Once the vegan buttermilk is ready, pour in your neutral oil and stir well. The oil adds richness and helps keep the crumb soft and fluffy. Setting this wet mixture aside allows us to prepare the dry ingredients.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, yellow cornmeal, brown sugar, baking powder, baking soda, and salt. This step ensures all your rising agents and sweetener are evenly distributed so every muffin bakes perfectly.

Step 4: Mix Wet and Dry Ingredients

Add the dry ingredient mixture into the wet ingredients bowl and gently stir. Aim for a batter that’s just combined — it’s okay if you still see a few streaks of flour. Over-mixing will make your muffins dense and chewy, so keep it light and gentle.

Step 5: Fold in Sweet Corn

Next, fold in your sweet corn kernels carefully. These add texture and a subtle burst of natural sweetness with each bite, making these muffins irresistible and fun to eat.

Step 6: Fill Muffin Tin and Bake

Prepare a muffin tin by lining it with paper liners or greasing it thoroughly. Scoop the batter evenly into the cups, filling them all the way to the top for a nice, tall muffin. Bake at 350°F (175°C) for about 20 minutes or until a toothpick poked into the center comes out mostly clean.

Step 7: Cool Before Enjoying

Once baked, let the muffins cool in the pan for about 5 minutes to firm up, then transfer them to a wire rack. Patience here is key—letting them cool properly helps them hold together better and enhances their crumbly texture.

How to Serve Vegan Cornbread Muffins Recipe

The image shows five golden brown muffins with a rough textured top showing small pieces of nuts or fruit inside, arranged closely together inside a clear glass bowl. Part of a red lid is visible being lifted by a woman's hand at the top left corner. The muffins are sitting directly on the bottom of the bowl. The background surface has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These muffins are wonderful on their own, but a light brush of vegan butter or a drizzle of maple syrup can elevate them instantly. For a savory touch, sprinkle flaky sea salt or a pinch of smoked paprika on top right before serving.

Side Dishes

These cornbread muffins make a fantastic companion to chili, bean soup, or creamy vegan chowders. Their satisfying texture and subtle sweetness complement hearty dishes beautifully, soaking up broths and sauces in the best way.

Creative Ways to Present

Try slicing the muffins horizontally and stuffing them with vegan cream cheese and roasted veggies for a quick sandwich, or crumble them over a salad for a crunchy topping. They also make excellent portable snacks when packed with a piece of fruit and nut butter.

Make Ahead and Storage

Storing Leftovers

Store any leftover muffins in an airtight container at room temperature for up to 2 days. To keep them from drying out, place a slice of bread in the container; it helps lock in moisture and keeps them soft.

Freezing

Vegan Cornbread Muffins freeze beautifully. Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They will keep fresh for up to 3 months, making them perfect for meal prep or busy days.

Reheating

Reheat frozen or stored muffins by warming them in the oven at 300°F (150°C) for 10–15 minutes or in the microwave for about 20 seconds. Adding a little vegan butter on top while reheating can bring them back to that fresh-baked magic.

FAQs

Can I use different plant-based milk?

Absolutely! While soymilk works best here, you can use oat, almond, or any other plant-based milk. Just make sure it’s unsweetened and neutral-flavored for the best results.

Is it necessary to use apple cider vinegar?

The vinegar is key to creating vegan buttermilk, which helps the baking soda activate and tenderizes the muffins. Without it, the texture might be a bit denser and less fluffy.

Can I substitute cornmeal for gluten-free options?

You can try using a gluten-free cornmeal if you need this recipe to be gluten-free, but be sure your all-purpose flour alternative is suitable as well. Adjustments might be needed for texture and rise.

How do I prevent the muffins from being dry?

Don’t overmix the batter and be careful not to overbake. Also, adding the oil and resting the batter slightly after mixing can help lock in moisture for tender muffins.

Can I add other ingredients like jalapeños or vegan cheese?

Definitely! This Vegan Cornbread Muffins Recipe is flexible. Chopped jalapeños, vegan cheese, or herbs can add exciting flavors and spice, making them perfect for customizing to your taste.

Final Thoughts

Now that you’re armed with this delightful Vegan Cornbread Muffins Recipe, I encourage you to give it a go. It’s a surefire way to brighten up any meal or snack time with something homemade and deliciously wholesome. Once you taste these fluffy, slightly sweet muffins bursting with corn kernels, you’ll understand why they quickly become a staple in so many kitchens. Go ahead and bake a batch—you deserve that cozy, comforting bite today.