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Vegan Cornbread Muffins

The perfect vegan cornbread muffins! Enjoy this cornbread with warm chili, a hearty kale salad, or your favorite holiday meals. They are quick to throw together for a classic muffin that the whole family will love.
4.34 from 3 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Muffins
Calories: 169kcal
Author: Sarah McMinn

Ingredients

Instructions

  • Preheat the oven to 350F. Spray a muffin tin with cooking spray. Line it with muffin holders and spray again. Set aside.
  • In a medium bowl combine the flour, cornmeal, baking powder, and salt. Make sure to whisk the dry ingredients together to prevent the baking powder from clumping together.
    Add the wet ingredients to the dry ingredients and gently fold together until the batter is uniformly hydrated.
  • Scoop your batter into a greased muffin tin. Fill each muffin mold about ¾ of the way full. Bake the muffins for 20-25 minutes until a knife inserted in the middle comes out clean. Remove them from the oven and allow the muffins to cool for 10 minutes before removing them from the pan. Don't try and remove them too early or they may fall apart.

Notes

Serving and Storing - Serving - Serve these corn muffins warm with vegan butter and agave nectar. Serve with your favorite vegan chili or as part of your holiday meal. These muffins will keep at room temperature for up to 4 days. Be sure to keep them well sealed to prevent them from going stale. You can also freeze these muffins for up to a month. Let thaw at room temperature for a few hours.
Make in Avance - If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours. To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. 
Recipe Tips
  1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
  2. Make sure not to over-mix your batter. When the batter is over-mixed, it allows gluten stands to form which leads to gummy dense bread. We’re looking for light and fluffy!
  3. Spray your muffin pan well and line with muffin liners to prevent the muffins from sticking to the pan.
  4. Let your muffins cool for 10 minutes before slicing and serving.
Frequently Asked Questions
  • Can I make this recipe gluten free? For sure! For gluten-free muffins, I recommend using a 1:1 baking blend.
  • Can I make this recipe oil free? Sure. If you would like to make this recipe oil-free, simply swap out the oil for applesauce at a 1:1 ratio.
Variations - To make this recipe into classic cornbread, simply pour the batter into a well-oiled 8x8 baking dish and bake for 20-25 minutes, until a knife inserted in the middle comes out clean.

Nutrition

Calories: 169kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 106mg | Potassium: 188mg | Fiber: 2g | Sugar: 8g | Vitamin A: 36IU | Calcium: 73mg | Iron: 1mg