Simple and delicious, these Vegan Cornbread Muffins are so tender and light! Made in one bowl with just 15 minutes of hands-on time.
We participate in the creating of the world when we start decreating ourselves.
Anne Carson
Whether following a vegan diet or simply looking for a delicious, plant-based treat, these Vegan Cornbread Muffins will hit the spot! With a moist tender crumb, and a subtle hint of sweetness, these muffins are perfect for breakfast, brunch, or as a side for your favorite soups, chilis, and stews. Looking for a classic Cornbread recipe? Try this!
The deliciousness of these wholesome muffins lies in the combination of applesauce and cornmeal. Not only does it enhance the corn flavor, but it also creates a delightful moist, and light texture. With no need for flax eggs, these corn muffins hold together beautifully. The best part? They’re super quick to make, allowing you to easily add them to any meal hassle-free.
Why You’ll Love This
- So many ways to enjoy them! Perfect for breakfast, brunch, or as a side dish for soup, chili, or stew.
- Vegan and wholesome. Dairy-free! Made with applesauce and cornmeal.
- Quick and easy to make. Only 15 minutes of hands-on time. Made in one bowl!
- Unbelievable texture. Light, fluffy, and moist!
Ingredients
- Cornmeal: For a softer texture and a denser crumb, use a fine grind. For rustic chewy texture use medium grind.
- Unsweetened applesauce: Enhances the corn flavor and creates moist texture. No need for a flax egg!
- All-purpose flour: Weigh out or spoon and level. Whole wheat pastry flour will work for a heartier texture.
- Sweetener: granulated sugar or coconut sugar. Also can be substituted with maple syrup, see recipe notes.
- Plant-based milk: Soy milk, cashew milk or almond milk are nice! The richer the milk the more tender the muffin.
- Oil: Use avocado oil or olive oil, or substitute with vegan butter for even more of a buttery flavor.
- Apple Cider Vinegar: Acts with baking soda to help rise and lighten the corn muffins.
How to Make Vegan Cornbread Muffins
Preheat the oven to 400F degrees. Spray oil into a 12-cup muffin tin.
In a large mixing bowl add flour, cornmeal, sugar, salt, baking soda, and baking powder, and whisk to combine the dry ingredients. For perfect results, we recommend using a scale to weigh the dry ingredients.
Make a well in the center of the dry ingredients and add milk, oil, applesauce, and apple cider vinegar. Fold together carefully until just combined, do not over stir! Let the batter sit for 15- 30 minutes. This helps the gluten relax and makes the muffins more tender, moist, and light.
Scoop the batter into the muffin tin to about a 1/4 inch of the top.
Bake for 15 minutes until a toothpick comes out clean or the internal temperature is around 205 degrees.
Let cool on a wire rack and serve.
What to Serve with Vegan Cornbread Muffins?
Any of these yummy dinner recipes would taste great with them!
FAQs
Be careful not to over-mix the batter! Combine until the dry and wet ingredients are just combined. Let batter rest for 15-30 minutes before scooping into the muffin tin.
The muffins keep for 3 days at room temperature in an airtight container, or up to 1 week in the refrigerator. If you want to eat the muffins warm, reheat in a toaster oven or warm in the microwave.
Yes! Store the muffins in the freezer for up to 3 months. Thaw in the fridge or reheat in the microwave.
Can these be made Gluten-free?
We have not tested this, but are fairly confident gluten-free flour blends may work nicely here.
Serving Suggestions and Storage
Drizzle warm cornbread muffins with this maple tahini sauce:
- 2 tablespoons Tahini Paste
- 2 tablespoons Coconut Oil, softened but not melted or liquid
- 1 tablespoon Maple Syrup
- pinch of sea salt
Leftover cornbread muffins can be frozen or will stay wrapped tightly on the counter for up to 3-4 days.
We hope you enjoy these Vegan Cornbread Muffins! Let us know what you think in the comments. 🙂
If you liked this recipe, check out some of our other cornbread recipes below, like our favorite classic cornbread!
More Favorite Cornbread Recipes
Vegan Cornbread Muffins
- Prep Time: 10 minutes
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: side dish, appetizer, baked goods
- Method: baked
- Cuisine: American
- Diet: Vegan
Description
Simple and delicious these Vegan Cornbread Muffins are so tender and light! Made in one bowl in 15 minutes hands on time.
Ingredients
- 240 grams (2 cups) All Purpose flour *see notes
- 150 grams (1 cup) cornmeal, fine or medium grind *see notes
- 3 tablespoons sugar (see notes for substituting with maple syrup)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 cups plant milk (I like soy or almond milk)
- 1/2 cup avocado oil, or olive oil, or vegan butter
- 1/2 cup unsweetened applesauce
- 2 teaspoons apple cider vinegar
Instructions
- Preheat the oven to 400F degrees. Spray oil into a 12-cup muffin tin.
- In a large mixing bowl add flour, cornmeal, sugar, salt, baking soda, and baking powder, whisk to combine the dry ingredients.
- Make a well in the center of the dry ingredients and add milk, oil, applesauce, and apple cider vinegar. Fold together carefully until just combined, do not over stir! Let the batter sit for 15- 30 minutes. (This helps the gluten relax and makes the muffins more tender, moist, and light.)
- Scoop the batter into the muffin tin to about a 1/4 inch of the top.
- Bake for 15 minutes until a toothpick comes out clean or the internal temperature is around 205 degrees.
- Let cool and serve.
Notes
Fine ground cornmeal will have a softer texture and denser crumb. Medium grind gives more of a rustic chewy texture.
Tips for a tender and light vegan muffin: Do not over-mix the batter! Combine just until the dry and wet ingredients are just combined. Let batter rest for 15-30 minutes before scooping into the muffin tin.
You can use maple syrup as a replacement for the sugar. Replace with the same 3 tablespoons or less. Measure the applesauce and syrup together so that the combined volume equals 1/2 cup, this is to ensure muffins don’t get too wet.
Storage- Keep in an airtight container at room temperature for 3 days. Store in the refrigerator for up to 1 week. Freeze in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 222
- Sugar: 4.2 g
- Sodium: 185.6 mg
- Fat: 10.1 g
- Saturated Fat: 1.1 g
- Carbohydrates: 30.1 g
- Fiber: 1.6 g
- Protein: 3.3 g
- Cholesterol: 0 mg
I made these yesterday and they’re fantastic. Moist and yummy! They paired perfectly with my homemade vegan chili. Thanks for another great recipe.
I am so glad you gave these a try Julie!
Is there anything I can substitute for the cornmeal?
Semolina flour might be good!
Simply perfect! The muffins are so fluffy and moist!
Great to hear Gabi! Thanks for letting us know.
Wonderful! Have you tried this recipe with GF flour? (like Bob’s blend)
Thank you!
I have not but I think it would work just fine!
Thank you Tonia!
👌😊