Easy Vegan Cornbread Muffins

I know my southern friends prefer a savory cornbread, but I'll have to disappoint them with this recipe, because I love my cornbread on the sweet side. A remake of my vegan cornbread recipe, this recipe uses a different flour-to-cornmeal ratio to achieve a lighter, fluffier texture than the cornbread.

These muffins are a great side dish for the Thanksgiving dinner table or just an everyday treat. They're so easy to make, you could have them as often as you want!

Ingredient Notes & Substitutions

plain, unsweetened almond milk: While I like almond milk, almost any non-dairy milk will work, including soy milk and oat milk.

apple cider vinegar: This mixes with the non-dairy milk to create vegan buttermilk. White vinegar would work here, too.

cornmeal: I like stone-ground cornmeal for the best texture and flavor, but some people prefer fine cornmeal. You can use whichever one you prefer! I used Bob's Red Mill Organic Medium Grind Cornmeal, which you should be able to find in natural grocery stores like Whole Foods or online.

all-purpose flour: Makes the cornbread lighter and fluffier.

vegan brown sugar: If you're in the US, you'll want to purchase organic brown sugar to ensure it's vegan. (Some conventional brown sugar brands are not vegan because they use animal bone char during processing). I prefer brown sugar for depth of flavor, but you could also use coconut sugar.

baking powder: This helps the muffins rise and creates tall peaks. Make sure your baking powder is fresh and active, otherwise your muffins may not rise properly.

salt: Enhances all the other flavors in the muffins. I used sea salt, but pink salt or table salt would also work.

vegan butter: This adds a rich, buttery flavor to the cornbread. To make these muffins, I used my easy vegan butter recipe, but any store-bought vegan butter is okay. Oil would work as well, but the flavor won't be as rich.

Baking Tips & FAQ

Can I make this recipe in a pan instead of a muffin tin? You can! This recipe was actually adapted from my cornbread recipe, which is specifically made for an 8x8 pan or 9-inch cast-iron skillet.

Can I use cupcake liners with this recipe? Yes! With cornbread muffins, I usually choose not to use liners because contact with the pan causes the edges to turn golden, but you can use liners as well. Keep in mind that cupcake liners will slightly reduce the size of the well, so you may end up with more than 12 muffins. Since they're a little smaller, you may also want to check on them a minute or two earlier.

How do I create the best texture? The most important part of any muffin recipe is to avoid over mixing the batter. Once there's no dry flour or cornmeal remaining, stop mixing. The more you mix, the more gluten has a chance to develop and create a denser texture.

Can I make these vegan cornbread muffins oil-free? I haven't found a way to make cornbread without oil. Oil adds fat that's critical for the texture.

Storage & Reheating

Store your vegan corn muffins in a covered container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also put them in a freezer bag or freezer-safe container and freeze them for up to 3 months.

If you'd like to reheat them, defrost them first (if they're frozen). Reheat at 350°F (180°C) in the air fryer or oven until warm. In the air fryer, this will be about 2–3 minutes from room temperature or 5 minutes from the refrigerator.

Serving Suggestions

The sweetness of these muffins pairs perfectly with vegan butter for a treat that can be eaten on its own. You could also add some maple syrup, but since they're already sweet, I don't find it necessary.

Eat these as a vegan Thanksgiving side dish, or pair them with vegan chili, stew, or pumpkin soup. You might also like them with more side dishes, like vegan mashed potatoes, apple walnut salad, or butternut squash casserole.

More Incredible Vegan Muffin Recipes

• Vegan apple cinnamon muffins

• Vegan blueberry muffins

• Vegan banana nut muffins

• Vegan pumpkin spice muffins