Cornbread muffins made without eggs are easier to make than you think! This recipe comes together quickly for soft, fluffy, and sweet egg free cornbread muffins. Vegan recipe.
These egg free cornbread muffins are the best! They are the perfect compliment to chilis and BBQs and are way easier than skillet cornbread (in my opinion).
These easy eggless cornbread muffins are a delicious and easy-to-make quick bread that can be enjoyed anytime of the day. This recipe is made without eggs, making them a great option for those with egg allergies, are vegan, or for those who just don’t have eggs on hand.
Free from: Dairy (optional), casein (optional), eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, sesame, mustard, lupin, sulfites, nightshades, tomatoes, and more
These muffins are light and fluffy with a slightly sweet taste that pairs perfectly with dishes like sweet potato and black bean chili, hearty lentil soup, or BBQ.
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Why You’ll Love these Cornbread Muffins
- Uses super simple ingredients
- Makes a sweet cornbread
- Dairy free and Egg free! No egg substitute required
- Rich, tender, moist, and sweet
- Easy to mix up in one bowl - no mixer required!
Ingredients
Since cornbread generally uses common ingredients, making sure you get the right ones is crucial for the success of this recipe. Here is a quick rundown of what you need.
- Yellow Cornmeal: This is the main ingredient to make these muffins. I always use corn meal which is different from cornstarch. Cornmeal is a bit more coarse and gives flavor and texture to these muffins.
- All purpose flour: Nothing fancy here, just regular flour. See below for how to make these gluten free.
- Brown Sugar: The little bit of molasses in the brown sugar really compliments the corn flavor making it sweet.
- Applesauce and Oil: Both of these help to keep the muffins moist. Use a neutral flavored oil like canola over something like olive oil.
- Milk: Use your favorite milk in these muffins. I have used dairy milk, coconut milk, and soy milk and they all work great. Almond milk will also work. My family loves coconut milk from a can the best!
- Apple Cider Vinegar: This helps to make the muffins rise. If you don't have apple cider vinegar, you can use an equal amount of lemon juice.
- You’ll also need: Baking powder and salt.
Allergy Substitutions
Avoiding wheat/gluten? Check out my gluten free cornbread here. You can also use a gluten-free flour to make this a gluten free and vegan cornbread recipe. I'd use a well rounded blend like King Arthur Measure for Measure.
Avoiding dairy? No worries! Use your favorite non-dairy milk in this recipe. My family loves coconut milk from a can the best, but I’ve also made this with soy milk and coconut milk from the fridge section of the grocery store.
Variations
Want to make them spicy? Add a few chopped jalapenos to this batter for some spice. A pinch of cayenne pepper into the batter also will round out the spicy flavors.
Want to make them for brunch? Add ½ cup frozen wild blueberries for the perfect sweet breakfast muffin.
Make them cheesy! If you are not allergic to dairy, add about ½ cup of cheddar cheese. Some bacon bits would be awesome in this as well if you eat bacon.
Instructions
For the full instructions, complete with recipe measurements, please see the recipe box below.
What I love about this recipe is how easy it is to mix up! I typically make it in just one big mixing bowl, not separating out the wet and dry ingredients. But you can totally sift the dry ingredients together if you like and then add them to the wet. I just try to save on washing dishes when I can!
To start, prep the oven and muffin tray. Line 9 muffin spots or spray them with cooking spray. Set them aside.
Next, grab a large bowl. Whisk together all the wet ingredients: milk, apple cider vinegar, apple sauce, oil, and brown sugar. Mix until it’s fully incorporated. Then, in the same bowl, add in the flour, cornmeal, baking powder, and salt.
At this point, I typically switch to a spatula to really scrape the sides of the bowl.
Finally, add in the corn. Give it a quick mix and the batter is finished.
Carefully spoon the cornbread batter into the prepared baking tray. Fill each almost full.
Bake for about 23 minutes or until a toothpick inserted into the center pulls out clean. Let them rest in the hot pans for 5 to 10 minutes before enjoying.
Top Tips
- Make sure you use room temperature ingredients. Always make sure that the ingredients are at room temperature so that they will be incorporated into the batter easier.
- Make sure the baking powder is fresh! Baking powder is the leavening agent that helps these muffins rise in the hot oven. It also has a really quick shelf life once it is opened. If it has been longer than 6 months, it’s time for a new baking powder.
- Don't wait to place in the oven. For best results, make sure you pop the homemade cornbread into the oven right away. The baking powder reacts to the heat of the oven and letting it sit out for too long can make for flat muffins.
How to Store
Store any leftover muffins in an airtight container on the countertop or in the fridge for up to 5 days.
Freezing: Wrap cornbread muffins in plastic wrap and then place in a freezer safe container and freeze for up to 3 months. To thaw, allow them to rest in the fridge overnight before allowing them to come to room temperature or warm in the microwave.
What to Serve with Cornbread
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Recipe
Equipment
- mixing bowl
- whisk
- Spatula
- measuring cups
- measuring spoons
- muffin tray
- Paper liners or cooking spray
Ingredients
- ¾ cup all purpose flour
- ½ cup cornmeal
- ¼ cup brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk I used soy milk but any kind of milk will work
- ½ teaspoon apple cider vinegar
- 2 tablespoons applesauce
- 2 tablespoons oil neutral flavored like canola
- ½ cup corn frozen or fresh
Instructions
- Preheat the oven to 350°F/177°C. Line a muffin tray with paper liners or spray with nonstick spray. This recipe makes 9 corn muffins.
- Mix the wet ingredients. In a large bowl, whisk together the milk, apple cider vinegar, applesauce, oil, and sugar.
- Add the dry ingredients. In the same bowl, add the flour, cornmeal, baking powder, and salt. Finally, stir in the corn kernels. Avoid overmixing, mix until the batter just comes together.
- Bake. Spoon the batter into the prepared muffin liners, filling it all the way to the top. Bake for 23 minutes. You will know they are done when a toothpick inserted into the corn muffin pulls out clean.
- Cool. Remove the muffins from the oven and allow them to cool in the hot pan for 5 to 10 minutes. After that, you can enjoy! Store leftover muffins in an airtight container at room temperature or in the fridge for 5 days.
Notes
- Variations
- Want to make them spicy? Add a few chopped jalapenos to this batter for some spice. A pinch of cayenne pepper into the batter also will round out the spicy flavors.
- Want to make them for brunch? Add ½ cup frozen wild blueberries for the perfect sweet breakfast muffin.
- Make them cheesy! If you are not allergic to dairy, add about ½ cup of cheddar cheese. Some bacon bits would be awesome in this as well if you eat bacon.
- Allergy Substitutions
- Avoiding wheat/gluten? Check out my gluten free cornbread here. You can also use a gluten-free flour to make this a gluten free and vegan cornbread recipe. I'd use a well rounded blend like King Arthur Measure for Measure.
- Avoiding dairy? No worries! Use your favorite non-dairy milk in this recipe. My family loves coconut milk from a can the best, but I’ve also made this with soy milk and coconut milk from the fridge section of the grocery store.
- How to Store
- Store any leftover muffins in an airtight container on the countertop or in the fridge for up to 5 days.
- Freezing: Wrap cornbread muffins in plastic wrap and then place in a freezer safe container and freeze for up to 3 months. To thaw, allow them to rest in the fridge overnight before allowing them to come to room temperature or warm in the microwave.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Alena says
Great recipe! Tall, fluffy and not overly dense results. I doubled the recipe and made 12 muffins. Drizzled the muffins with honey and they were yum. Also served them with my sweet potato chili and they complemented each other perfectly. Will definitely be using this one again.
Laura says
Thank you so much! I'm so happy that you enjoyed these cornbread muffins. And pairing it with sweet potato chili and drizzled with honey? Sounds like a great meal!