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Vegan Cornbread Muffins

The best vegan Cornbread Muffins with jalapeno are perfectly sweet with a bit of heat! They bake up moist and tender and are perfect for pairing with soups, stews, and chilies.

head on view of vegan corn muffins on a wooden serving board.

Growing up I remember the wonderful cornbread muffins my mom would make. Those were joyous and delicious memories!

Now that I’m older and like a kick of heat with almost everything I eat, the addition of jalapenos is the next step to even more joyous and delicious memories.

I recently shared my favorite cornbread recipe. It’s moist, tender, and easy to make. But sometimes you just want muffins!

These vegan cornbread muffins are some of the easiest you’ll ever make. They can be whipped up and pulled out of the oven in just 30 minutes.

So without further ado, let’s get to it!

side angle view of vegan corn muffins on a wooden serving board.

Vegan Cornbread Muffins

This vegan cornbread muffin recipe uses equal parts flour and yellow cornmeal, which creates the perfect texture and corn taste.

The muffins get their rich flavor and moist crumb from a mix of vegan buttermilk and oil (vegan butter would be great, too). The vegan buttermilk is super easy to make. All you’ll need is lemon or apple cider vinegar, which you can mix with the milk to sour.

You can keep these muffins simple or add add-ins: 1 – 2 jalapenos, 1 cup corn, blueberries, vegan cheese, or crumbled coconut bacon.

These corn muffins are lightly sweet. You can adjust the sugar, up or down, to your liking.

Leftover muffins can be stored covered on the counter for 4 – 5 days. They freeze well and can be stored individually wrapped in the freezer for up to 2 – 3 months.

top down, up close, view of vegan corn muffins with jalapenos surrounded by other corn muffins.

What To Serve With Cornbread Muffins

Now for the best part – eating cornbread muffins! Here’s a few great recipes that go well with cornbread:

top down view of vegan corn muffin with jalapenos sliced in half and smeared with butter.

If you try this cornbread muffin recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Vegan cornbread muffins are lightly sweet with a little bit of heat, and a perfect side for chilis and baked beans, or eaten as a snack with butter or jam.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: Makes 12 1x
  • Category: Side, Snack, Bread
  • Method: Bake
  • Cuisine: Vegan, American


Units Scale
  • 1 cup yellow cornmeal
  • 1 cup flour (light spelt, all-purpose, pastry flour or GF 1-1 blend)
  • 1 tablespoon baking powder
  • generous pinch of salt
  • 1/3 cup light flavored olive oil, use your favorite oil*
  • 1/3 cup packed light or dark coconut sugar
  • 1 cup unsweetened non-dairy milk, room temperature
  • juice of 1 small lemon or 1 teaspoon apple cider vinegar
  • 12 chopped jalapeno peppers, seeds removed and diced, optional


Prep: Preheat oven to 350 degrees F. Line a muffin pan with liners or spray with nonstick spray.

Vegan buttermilk: In a 2 cup measuring cup, add the milk and lemon juice/apple cider vinegar, let rest for 5 – 7 minutes to curdle and make vegan buttermilk.

Dry Ingredients: In a large bowl, mix together the cornmeal, flour, baking powder, and salt. Set aside.

Wet ingredients: To the vegan buttermilk, add the oil and coconut sugar, mix until combined.

Combine: Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.

Bake: Spoon batter into muffin tin holes, filling about 3/4 full. Place in the oven and bake for 20 minutes. Use a toothpick to test for doneness. If it comes out clean, the muffins are done. Let muffins cool a few minutes before removing them.

Makes 12 muffins

Store: Keep leftovers in an airtight container at room temperature or in the refrigerator for up to 4 – 5 days. To store longer, keep them individually wrapped in the freezer for up to 2 – 3 months. Reheat in the microwave.


*Use your favorite neutral oil, even coconut oil in it’s melted state would be delicious. Vegan butter would work well too (I recommend Miyoko’s).

Optional add-ins: Not feeling the jalapeno, instead try 1 cup corn (fresh, canned or frozen), 1 cup fresh or frozen blueberries, 1 cup dried cranberries, 1 cup shredded vegan cheddar cheese, or 1/2 cup crumbled coconut bacon. Feel free to mix and match using your best judgement. Add in after mixing the batter.

Skillet Cornbread: Baking cornbread in a skillet gives it an even heartier, crunchy crust. Bake this cornbread in a 9-inch or 10-inch oven safe greased skillet at the same temperature for the same amount of time.

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  1. I made a test batch of these the other day – they were amazing!
    The sweet batch was made as the recipe states. I used unsweetened oatmilk.
    I also made a batch using 2 slices of turkey bacon, 1/2 of a canned jalapeno pepper (diced) and about 2 TBSP diced cheddar, and reduced the sugar to just under 1/4 cup. Those were insanely good! I’ll cook those just a bit longer next time – the jalapenos and cheese add some moisture. Thank you for this amazing recipe!

  2. Do you think you could leave out the sugar completely? Would you need to add more flour? Thank you!

    1. Julie | The Simple Veganista says:

      Great question, Jessie! Yes, you replace the sugar with 1/4 cup of cornmeal. Enjoy the muffins!

  3. Gabrielle says:

    Any thoughts on substituting apple sauce for the oil and reducing the sugar a bit to make them very low fat? Do you think that would work?

    1. Julie | The Simple Veganista says:

      Yes, you can replace the oil with applesauce and reduce the sugar a bit. The cornbread may be a little denser, but still delicious!

  4. We loved them! Followed the recipe to a t.

  5. My family is picky about cornbread so I’m always trying new recipes. Everyone loved these! Moist and flavorful and so easy!

  6. What adjustments should be made to do this as mini muffins instead of full size?

    1. Julie | The Simple Veganista says:

      Great question! The only adjustments you need to change is the cooking time. For mini muffins, the standard baking time is 10 – 15 minutes at 350 degrees F. I haven’t tested this recipe as mini muffins, but that should be perfect. Do let us know how it goes, it’s helpful to others as well. Enjoy!

  7. These turned out so great! Thanks for the easy recipe, Bless you!

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