These Maple Cornbread Muffins are a vegan muffin that is light, slightly crumbly, sweet, savory, and delicious! They are light with that classic cornbread texture and go perfect with a bowl of spicy chili!
These cornbread muffins are egg free, so if you're out of eggs - or if you just want to make this recipe (and you should because it is awesome!) try this out!
I made these muffins to go with my vegan chili recipe. They are very easy to make and are delicious warm or room temperature.
Why You'll Love These Vegan Muffins
Vegan recipe: they are dairy-free and egg-free making them perfect for the vegan diet.
Balanced flavors: a delicious combination of sweet maple flavor and savory cornbread.
Versatile: ideal for breakfast, a mid-day snack, or served as a side dish, these muffins are a versatile addition to any meal.
Jump to:
Ingredients
All of the ingredients used in this maple cornbread muffin are easy to find and vegan friendly. Below is a list of ingredients needed to make these muffins:
- Unsweetened almond milk
- Smart Balance margarine
- Pure maple syrup
- Stone-ground cornmeal
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Corn on the cob
See recipe card for quantities.
How to Make Maple Cornbread Muffins
- In a large bowl, whisk together almond milk, melted margarine, maple syrup, and vinegar.
- Stir dry ingredients into wet ingredients until just combined.
- Gently fold corn kernels into muffin batter.
- Divide batter among prepared muffin cups and bake 20 minutes at 375 degrees F.
Hint: Use these parchment paper muffin liners (affiliate link) for muffins that don't stick to the wrapper!
Substitutions
While this recipe is for a vegan muffin, if you aren't vegan, and don't mind using dairy products, you can make adjustments as listed below for similar results.
- 2% Milk - instead of almond milk, use 2% or 1% milk in it's place.
- Unsalted butter - can be used in place of smart balance butter.
- Honey substitute - substitute raw honey in place of the maple syrup.
Tip: I found out this this half and half almond coconut creamer (affiliate link) is another great substitute for the almond milk!
Variations
Looking for ways to make this an extra special maple cornbread muffin? Try some of these suggestions below!
- Spicy - add 1 diced fresh jalapeno to the muffin batter with the fresh corn kernels.
- Blueberry corn muffin - skip the fresh corn and fold in 1 cup of blueberries in it's place.
- Savory corn muffin - leave out the maple syrup for a savory muffin.
See this spicy jalapeno cornbread on my website!
Equipment
- Mixing bowls
- Wooden spoon
- Rubber scraper
- Large scoop
- Muffin pan
- Parchment paper muffin liners
Storage
Store muffins in an airtight container at room temperature up to 3 days. They can be stored in the freezer up to 3 months.
To reheat thawed muffin, place in the air fryer or oven at 350 degrees for 5-7 minutes.
Top tip
Frozen corn is an excellent substitute for corn on the cob (which is not always readily available). Just measure out the frozen corn and add to the muffin batter while still frozen (do not thaw).
Related Recipes
Looking for other recipes like this? Try these:
When you make these Maple Cornbread Muffins, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Maple Cornbread Muffins
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 cup unsweetened almond milk
- ¼ cup smart balance margarine melted
- 2 tablespoons pure maple syrup
- 1 cup stone-ground cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup fresh corn kernels I cut them from the cob – you can use thawed frozen corn though
Instructions
- Preheat oven to 375 degrees. Line 6 cup muffin pan with paper liners.
- In a large bowl, whisk together almond milk, melted margarine, maple syrup, and vinegar.
- In another bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Stir wet ingredients into dry ingredients until just combined.
- Gently fold corn kernels into muffin batter.
- Divide batter among prepared muffin cups and bake 20 minutes. Cool 10 minutes in pan.
Shelby Law Ruttan says
This muffin is so quick and easy and I love serving them for breakfast alongside a serving of Garlic Scrambled Eggs with Chickpeas (on this website). Love the touch of natural sweetness from the maple syrup, absolutely delicious!
Fallon says
I love corn bread!
Mags says
From one northerner to another, yes, cornbread must be sweet!
They look delicious Shelby.
teresa says
i love it when corn muffins have real kernels of corn in it. it's such a fun addition, these look great!
Jamie says
Great job on the vegan muffin Shelby. I love corn muffins but have never tried it the vegan way. Thanks for sharing with us.
Cheryl says
Those look really good, especaily for being Vegan! Good for you!
The Mom Chef says
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.
Megan says
With fresh corn in season, these would be perfect! I've never made a vegan muffin either!
valerie harrison says
These would be fantastic with your chili Shelby. Perhaps Grumpy will move over to the "dark side" and learn to love it too:D
5 Star Foodie says
These look so fluffy and delicious! And healthy too!
Cristine says
They look great, Shelby!