This vegan cornbread muffin recipe uses 8 simple ingredients that you probably already have in your pantry. Mix everything together in 1 bowl and bake for about 15 minutes. They're moist, tender, and fluffy with a crispy crust and edges.
These vegan cornbread muffins are based on my vegan cornbread recipe. They're easy to make with a tender texture and sturdy crumb that won't fall apart and crumble.
Cornbread muffins are great year-round! Enjoy them as a side dish during summer BBQs or served with a bowl of chili in the fall. Want to switch it up? Try my cornbread waffles for a savory sweet morning treat.
Ingredient notes
Dairy free and egg free cornbread muffins are perfectly sweet and delicious, see below for my recommendations and suggested substitutions.
- Cornmeal: For that classic cornbread texture, stick with medium or fine-ground cornmeal. Coarse cornmeal can make the muffins a little too gritty, while a finer grind keeps them soft and tender with just the right crumb.
- Flour: All-purpose flour works perfectly here. If you need these muffins to be gluten-free, just use your favorite 1:1 gluten-free baking blend.
- Baking powder: This is what makes the muffins rise and stay nice and fluffy. If you haven't used your baking powder in a while, check that it's still fresh before baking, it makes a big difference!
- Sugar: You can easily adjust the sweetness to your taste. Want a more dessert-style cornbread? Add a bit more sugar. Or try swapping some of it for brown or coconut sugar to give your muffins a richer, almost caramel-like flavor.
- Dairy-free milk: Use any unsweetened, unflavored non-dairy milk you like. Oat, soy, rice, cashew, or coconut milk all work well. For extra flavor, make vegan buttermilk by adding a tablespoon of apple cider vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
- Egg substitute: Traditional cornbread uses one egg, but flax eggs (just ground flax + water) make a great vegan swap. If you prefer something ready to go, try a store-bought egg replacer like Bob's Red Mill.
- Oil: Any neutral oil works here! I usually reach for canola or vegetable oil. Refined coconut oil or avocado oil also taste great. If you're using olive oil, stick with light or mild olive oil so the flavor doesn't overpower the muffins.
- Salt: Just a small pinch ties everything together and balances out the sweetness, don't skip it!
Cooking tips
I've tested these savory vegan muffins several times in my kitchen so you can recreate them with ease in yours. Follow these tips for the best results:
- Start by measuring your ingredients accurately! A little too much flour or cornmeal can really change the texture. Use the spoon-and-level method for dry ingredients instead of scooping straight from the bag.
- When mixing, go easy on the batter. Stir just until everything's combined, a few small lumps are totally fine. Over-mixing can make your cornbread muffins dense instead of light and fluffy.
- Don't overbake! Bake just until a toothpick inserted in the center comes out clean or with a few moist crumbs. If you're unsure, it's better to check a minute early than a minute late, cornbread dries out quickly once it's overdone.
- For portioning, aim for about ¼ cup batter per standard muffin, 2 tablespoons for minis, and ⅓ cup for jumbo muffins. Adjust the baking time based on the size: mini muffins may be done in 10-12 minutes, regular muffins in 15-18 minutes, and jumbo muffins closer to 20-25 minutes.
- For golden tops, lightly brush the muffin tin with oil or vegan butter before filling, or even sprinkle a little sugar on top before baking for a sweet, slightly crisp finish.
How to tell they're perfectly baked
Your muffins are ready when the tops are golden, the edges pull slightly away from the pan, and a toothpick comes out clean or with just a few crumbs, no wet batter.
You can also press the center lightly, if it springs back, they're done! If it leaves an indent, give them another minute or two. For the best texture, let them cool in the pan for about 5 minutes, then transfer to a wire rack so the bottoms don't get soggy.
Recommended equipment
Caraway Non-Stick Ceramic 12-Cup Muffin PanPerfect for muffins, cupcakes, and more! I hope you love these vegan cornbread muffins as much as we do! If you enjoy them, try my soft and fluffy vegan dinner rolls next. Be sure to leave a rating and comment below letting me know what you think.
Best Vegan Cornbread Muffins Recipe
Ingredients
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 flax egg (1 tablespoon ground flax seed + 3 tablespoon water)
- ¼ cup vegetable oil (sub with other oil or melted vegan butter)
- 1 cup dairy free milk
Instructions
- Preheat oven to 425F and coat a muffin tray with oil spray. In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.Add vegetable oil, dairy free milk, and prepared flax egg or store-bought egg replacer. Gently stir to combine, being careful not to over-mix the batter.
- Transfer to the greased muffin tray and bake for 15-18 minutes, until golden brown and a toothpick inserted into the center comes out clean.
- When cooked, remove from the oven and let the muffins cool for a few minutes in the pan, then transfer to a wire rack until ready to serve or to cool completely.
Notes
Nutrition
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