Vegan Cornbread Muffins
These vegan cornbread muffins are soft, moist, slightly sweet, and made with simple pantry ingredients — no eggs or dairy needed. They’re the perfect easy side for chili, soups, pasta, or any cozy family meal.
Ingredients
- 1¼ cups all-purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1¼ cups unsweetened plant milk almond milk works great
- ⅓ cup neutral oil canola or vegetable oil
Instructions
- Preheat oven to 375–400°F. Line a muffin tin with paper liners or lightly grease.
Mix dry ingredients
- In a large bowl, whisk together flour, cornmeal, sugar, salt, and baking powder.
Add wet ingredients
- Pour in the plant milk and oil. Stir until just combined. Do not overmix.
Fill muffin cups
- Divide batter evenly, filling each cup about ¾ full.
Bake
- Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly
- Let muffins cool for a few minutes before serving. Best enjoyed warm.
Notes
- For bakery-style domed tops, bake at 400°F for the first 5 minutes, then reduce to 375°F for the remaining time.
- Muffins will be slightly sweet. Reduce sugar slightly if you prefer a more savory cornbread.
- Do not overmix the batter — this keeps the texture soft and tender.
Optional Add-Ins
Savory- Corn kernels
- Diced jalapeños
- Green chiles
- Vegan shredded cheese
- Maple drizzle
- Cinnamon sugar topping
- Vegan honey substitute
Storage
Room temperature:Store in an airtight container for up to 2 days. Refrigerator:
Up to 5 days. Freezer:
Freeze for up to 3 months. Reheat in microwave or oven until warm.