These vegan cornbread muffins are soft, lightly crumbly, and so easy to make. A simple, eggless bake that’s perfect as a side for cozy meals or enjoyed on its own.
Eggless cornbread has always been something I wanted to try at home, especially since I love the cornbread from Boston Market. I came across a corn muffin recipe from Taste of Home and knew it would be a good base to work with.
The recipe was simple to adapt into eggless corn muffins, and since I had all the ingredients on hand, I ended up making them vegan too. With a plant-based egg replacer and non-dairy milk, the batter came together quickly and without any fuss. A flax egg works well here too if you prefer a more pantry-friendly option. If you enjoy cornmeal bakes, you can also check out my vegan raspberry cornmeal muffins and eggless sweet potato cornbread for more variations.
These vegan cornbread muffins are soft, lightly crumbly, and make a great side for everyday meals. They pair really well with vegetarian chili, vegan lentils soup, and were a big hit at home.
If you tried this Vegan Cornbread Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Cornbread Muffins Recipe
Ingredients
- 1 cup All purpose flour
- ¾ up Yellow Cornmeal
- 3 tablespoons Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 1.5 teaspoon Ener-G Egg Replacer (in place of 1 egg)
- 2 tablespoons Water
- 1 cup Milk (I used Unsweetened Soy Milk)
- ¼ cup Vegetable Oil (I used Canola Oil)
Instructions
- Preheat oven at 400F/200C for 15 minutes. Grease muffin cups with shortening.
- In a large bowl combine the flour, cornmeal, sugar, baking powder and salt.
- In a blender/food processor add Ener-G, water, milk and oil. Blend it thoroughly, for about 3 minutes.
- Stir into the dry ingredients just until moistened.
- Fill the muffin cups ⅔rds full.
- Bake for 16-18 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
My Notes
- Flax egg also works as a good egg substitute in this vegan cornbread muffins recipe.
- I don't have any complaints with this recipe. The only thing I wish I had done was spreading the batter in the 8 muffin cups evenly in the first go itself. I had some batter remaining after filling the cups initially, so distributed it again among the 8 cups. So what happened was after baking there was this extra top on the muffins. Not a big deal, but the corn muffins would have looked perfect and smooth on the top (just like the picture in the magazine) if I had done it the other way.
- Adding some fresh/frozen corn kernels to the batter would be nice too.
This recipe has been updated and republished from the 2009 archives.
Jill says
I actually made it without egg or egg replacer and it came out very moist and tasty . Really would have liked to post a pic.
Madhuram says
That's awesome, Jill. If you are interested you can email it to me and I will attach it to this comment.
Jill says
Going to make this , but don’t have egg replacer would my muffin be the same . Will let you all know when I’m done , muffins are my favorite for breakfast.
Madhuram says
Sorry, Jill couldn't reply immediately. Looks like you got it done. Thanks for the feedback.
Alvina says
I just made these -- delicious! I wanted a dozen so I one-and-a-halved the recipe. (realized afterwards I forgot the salt but we didn't even notice!). Also, for the corn meal -- we dry our sweet corn and then I grind it in my blender -- it makes the BEST corn bread!! So that is what I used for the corn meal. It doesn't grind as fine as store bought corn meal so you get some teeny-tiny chunks bursting with corn flavor!! I used unsweetened vanilla flavored almond milk. They were light and fluffy -- maybe fall apart a little easier than ones baked with eggs -- but not enough to be a problem. Anyway, thanks for sharing this great recipe!!
Madhuram says
You're very welcome, Alvina. Your method of using dried and blended corn just amazes me. I will try it too. Do you use a dehydrator to dry the corn or just air dry it for a day or two?