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    Home » Simple Vegan Recipes

    One-Bowl Cornbread Muffins

    Last Modified: Jan 26, 2023 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    vegan cornbread muffins piled onto a blue plate
    close-up of a vegan corn muffin, so you can see the texture of the top
    vegan cornbread muffins piled onto a blue plate, text overlay

    Vegan cornbread muffins are a hearty side perfect for pairing with chili, soup, or stew. These vegan corn muffins are addictive!

    vegan cornbread muffins piled onto a blue plate

    Ingredients and substitutions

    • Melted vegan butter brings fat to this recipe. You can replace with ¼ cup of olive oil or applesauce, but the texture of the finished corn muffins will be different.
    • Sugar adds a touch of sweetness for a southern-style vegan cornbread flavor. If you don't like your cornbread sweet, you can reduce the sugar by half.
    • Aquafaba is the egg replacer for this recipe. If you don't have aquafaba in your freezer, use an equivalent amount of flax egg or other egg replacer.
    • Vegan milk adds moisture to the batter. Use a creamy plant-based milk, like soy, oat, or almond.
    • White wheat flour and fine white cornmeal are the base for the batter. You can use all-purpose flour or a gluten-free flour mix in place of white wheat. I do not recommend using any other type of cornmeal.
    • Baking powder, baking soda, and salt help give the dough the proper texture.
    • Green onion adds some umami and texture to the finished cornbread muffins. You can also add some fresh or pickled jalapeño to the batter, if you want to bring on some heat.
    • Corn kernels bring a bit more texture and some sweetness to the party. You can use fresh, frozen, or drained canned corn. Whatever you prefer.
    white cornmeal, flour, and other muffin ingredients in bowls on a wooden table

    Method

    Start by preheating the oven and lining a muffin tin that holds 12 standard-size muffins.

    A lot of baking recipes start with the dry ingredients, but here we begin with the wet. Grab a large bowl and mix together melted vegan butter, sugar, and aquafaba until the sugar dissolves.

    image collage showing mixing the wet ingredients, adding dry ingredients, mixed batter, and scooping the batter with an ice cream scoop

    Now, add the vegan milk, flour, cornmeal, baking powder, salt, and baking soda, mixing again until you have an even batter. Then, fold in the green onion and corn kernels.

    Use a large spoon or an ice cream scoop to scoop the batter into your lined muffin tin. You want the cups filled just ¾ of the way. If you overfill, your muffins will spill over when they bake, because they rise quite a bit.

    Bake them at 425° F for 16-19 minutes, until a toothpick inserted into the center of a muffin comes out clean.

    Let the corn muffins cool in the pan for 10 minutes before removing them. They're actually still cooking as they cool, so don't skip this step!

    image collage showing how to fill the muffin tin and the muffins after baking and cooling

    Tips

    Make sure that you're using fine white cornmeal. That will yield the best final texture.

    Speaking of texture! Don't overmix the batter. Mixing too much can yield muffins that are dense.

    The final key tip is to let your vegan cornbread muffins cool! They'll stick to the paper liners if you try to remove them before cooling.

    close-up of a vegan corn muffin, so you can see the texture of the top

    What to serve with vegan cornbread muffins

    I love these as a snack or a quick breakfast on their own, but they really shine with a hearty soup or stew to dip them in. Try serving vegan corn muffins with:

    • 3-bean chili
    • pumpkin black bean soup
    • vegan beef stew
    • corn chowder
    • creamy broccoli soup
    hand holding a corn muffin broken in half, so you can see the texture inside

    How to store vegan corn muffins

    Store fully cooled, vegan corn muffins in an airtight container lined with paper towel. They will keep for 2-4 days in the pantry.

    You can also freeze these! Wrap the cooled muffins individually in plastic wrap, and freeze in a freezer-safe container. They will keep for up to three months.

    Thaw on the counter top or in the refrigerator. If you like, you can warm them in the toaster or oven at 350° F for five to ten minutes.

    vegan cornbread muffins piled onto a blue plate

    Vegan Cornbread Muffins Recipe

    Vegan cornbread muffins are a hearty side perfect for pairing with chili, soup, or stew. These vegan corn muffins are addictive!
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    Course: Side Dish, Snack
    Cuisine: Vegan
    Keyword: vegan corn muffins, vegan cornbread muffins
    Prep Time: 10 minutes
    Cook Time: 17 minutes
    Total Time: 27 minutes
    Servings: 12
    Calories: 140kcal
    Author: Becky Striepe

    Ingredients

    • 5 tablespoons vegan butter - Measure, then melt. I did this in the microwave.
    • ¼ cup sugar
    • ½ cup aquafaba
    • 1 cup vegan milk of your choice - soy, oat, almond, etc.
    • 1 cup white wheat flour
    • ⅔ cup white cornmeal
    • 1 ½ teaspoon baking powder
    • ½ teaspoon salt
    • ¼ teaspoon baking soda
    • ¼ cup finely chopped green onion
    • 1 cup corn kernels - Fresh, frozen, or canned (drained) is fine.

    Instructions

    • Heat the oven to 425° F and line your muffin tin.
    • In a large bowl, mix the melted vegan butter, sugar, and aquafaba until the sugar dissolves.
    • Add the vegan milk, flour, cornmeal, baking powder, salt, and baking soda and mix again until well combined.
    • Fold in the onion and corn kernels.
    • Divide the mixture between your lined muffin tins, filling each one ¾ of the way. (Pro tip: Use an ice cream scoop!)
    • Bake for 16-19 minutes, until a toothpick inserted comes out clean. Let them cool for about 10 minutes before serving.

    Video

    Notes

    Store fully cooled corn muffins in an airtight container lined with paper towel. They will keep for 2-4 days in the pantry.
    To make this into a loaf of vegan cornbread instead, grease a loaf pan, pour the batter in, and bake for approx. 15-20 minutes, until a toothpick inserted comes out clean.

    Nutrition

    Nutrition Facts
    Vegan Cornbread Muffins Recipe
    Amount per Serving
    Calories
    140
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    1
    g
    5
    %
    Trans Fat
     
    0.02
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    2
    g
    Sodium
     
    249
    mg
    10
    %
    Potassium
     
    104
    mg
    3
    %
    Carbohydrates
     
    22
    g
    7
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    327
    IU
    7
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    67
    mg
    7
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    Frequently asked questions

    Why is cornbread not vegan?

    Traditional cornbread is made with eggs, dairy butter, and milk, which are animal products. Some corn muffin recipes use lard as the fat, which isn't vegetarian, either.

    What can I use in place of an egg in cornbread?

    Aquafaba (the liquid from canned beans) makes a great egg replacer! Use 3 tablespoons per egg. You can also use a tablespoon of flax meal mixed with 3 tablespoons of water in place of an egg in baking recipes, like cornbread.

    Can I use whole wheat flour?

    I don't recommend it. White wheat flour is different from conventional whole wheat. It actually comes from a different type of wheat! Whole wheat flour tends to be thirstier, and your muffins will be dry and have a heavy texture if you use conventional whole wheat instead of white wheat flour.

    Can I oil the muffin pan instead of lining it?

    I wouldn't. The liners make it much easier to pop the cooked muffins out.

    Can I make this batter in advance?

    You can, though the muffins may not rise as well if you make the batter ahead. I'd recommend baking them in advance, since they store well for up to three or four days.

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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

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      Recipe Rating




    1. swathi

      June 06, 2016 at 7:45 pm

      vegan cornbread muffin looks delicious, your little kitchen helper is really cute, thanks for sharing with Hearth and soul blog hop. pinning and tweeting.

      Reply
      • Becky Striepe

        June 06, 2016 at 8:18 pm

        Thank you!

        Reply

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    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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