Maple Cornbread Muffins, made without eggs and whole corn kernels, this slightly sweet, beautifully crumbed muffin is a must make for your next meal!
Maple Cornbread Muffins

My first vegan made Maple Cornbread Muffin – and it turned out so good!  I’m totally impressed with how these are light, slightly crumbly – not heavy and dense, like many of my other cornbread muffin recipes seem to turn out.  Oh, and did I mention sweet?  Yeah, I’m a northerner.  I like my muffins on the sweeter side!

I made these to go with my vegan chili that I made to have this week.  Yes, I will probably be eating chili all week long – and these muffins.  I’d actually like to wolf another one of these muffins down tonight, but that wouldn’t be good for my diet!  The recipe was very simple and it came from Vegetarian Times.  I halved the recipe so I would only get 6 muffins.  I certainly didn’t need 12 muffins hanging around the house with me!

Maple Cornbread Muffins

Next time you’re out of eggs – or if you just want to make this recipe (and you should because it is awesome!) try this out!

Maple Cornbread Muffins
Author: Grumpy’s Honeybunch – adapted from Vegetarian Times
Prep time:
Cook time:
Total time:
Serves: 6
  • 1/2 cup plain almond milk
  • 1/8 cup smart balance margarine, melted
  • 1 tablespoon pure maple syrup
  • 1 teaspoon apple cider vinegar
  • 1/2 cup stone-ground cornmeal
  • 1/2 cup all-purpose flour
  • 1/8 cup sugar
  • 1/2 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup fresh corn kernels (I cut them from the cob – you can use thawed frozen corn though)
  1. Preheat oven to 375 degrees. Line 6 cup muffin pan with paper liners.
  2. Whisk together almond milk, margarine, maple syrup, and vinegar in small bowl. Whisk together cornmeal, flour, sugar, baking powder, and salt in separate bowl. Stir wet mixture into dry mixture. Fold in corn kernels.
  3. Divide batter among prepared muffin cups and bake 20 minutes. Cool 10 minutes in pan. Serve warm – but great cold too!



Maple Cornbread Muffins

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Cristine August 16, 2010 at 12:54 pm - Reply

    They look great, Shelby!

  2. 5 Star Foodie August 16, 2010 at 12:56 pm - Reply

    These look so fluffy and delicious! And healthy too!

  3. valerie harrison August 16, 2010 at 2:04 pm - Reply

    These would be fantastic with your chili Shelby. Perhaps Grumpy will move over to the "dark side" and learn to love it too:D

  4. Megan August 16, 2010 at 3:41 pm - Reply

    With fresh corn in season, these would be perfect! I've never made a vegan muffin either!

  5. The Mom Chef August 16, 2010 at 4:41 pm - Reply

    They do look incredible. I like a hint of sweetness in my cornbread too (and I live in the south!). Thanks for sharing your recipe.

  6. Cheryl August 16, 2010 at 4:58 pm - Reply

    Those look really good, especaily for being Vegan! Good for you!

  7. Jamie August 16, 2010 at 8:28 pm - Reply

    Great job on the vegan muffin Shelby. I love corn muffins but have never tried it the vegan way. Thanks for sharing with us.

  8. teresa August 16, 2010 at 10:41 pm - Reply

    i love it when corn muffins have real kernels of corn in it. it's such a fun addition, these look great!

  9. Mags August 16, 2010 at 11:37 pm - Reply

    From one northerner to another, yes, cornbread must be sweet!

    They look delicious Shelby.

  10. Fallon August 17, 2010 at 12:49 am - Reply

    I love corn bread!

  11. Anonymous September 26, 2019 at 11:15 am - Reply


  12. […] this chili is a great choice for you to make. It is ready in just 30 minutes and is perfect with a Maple Cornbread Muffin or for dipping scoopable chips […]

  13. Raisin Bran Muffins March 24, 2020 at 4:13 pm - Reply

    […] Maple Cornbread Muffins […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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