Vegan Cornbread Muffins Recipe
Simple and delicious these Vegan Cornbread Muffins are so tender and light! Made in one bowl in 15 minutes hands on time.
How to Make the Best Vegan Cornbread Muffins
These Vegan Cornbread Muffins are the perfect plant-based twist on a classic comfort food. With a golden crust and incredibly tender crumb, they’re everything you love about traditional cornbread but made without any dairy or eggs. The secret to their light, moist texture is the combination of applesauce and a quick rest period that lets the batter come together beautifully.
What makes this recipe so approachable is how simple it is—everything comes together in one bowl with just 10 minutes of hands-on time. The apple cider vinegar reacts with the baking soda to give these muffins a lovely lift, while the plant milk and oil keep them wonderfully moist. Whether you’re vegan, baking for someone with dietary restrictions, or just looking for a lighter take on cornbread, these muffins deliver on every front.
Serve them warm with a pat of vegan butter, alongside a hearty bowl of chili, or as part of your holiday spread. They’re versatile enough for breakfast, lunch, or dinner and disappear quickly whenever they’re on the table.
Vegan Cornbread Muffins
Simple and delicious these Vegan Cornbread Muffins are so tender and light! Made in one bowl in 15 minutes hands on time.
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
Make the Muffins
- Preheat the oven to 400°F. 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°F.
- Let cool and serve.
Notes
- For the cornmeal, fine or medium grind works best. Coarse grind will result in a grittier texture.
- You can substitute the sugar with maple syrup for a different flavor profile.
- The resting time is important—it allows the gluten to relax and creates a more tender muffin.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
