Moist and tender with a spicy kick, these vegan cornbread muffins are easy to make and have a simple gluten-free option, which means everyone at the table can enjoy them!

Vegan cornbread muffins topped with butter and flaky salt.

Whether it’s Jalapeño Cornbread Waffles or Cornbread Pudding, cornbread is total comfort food for me. I love the subtle sweetness combined with that moist, tender crumb and toasty corn flavor. These cornbread muffins have all that and more—and by more, I mean jalapeños, which give this recipe an amazing kick! My family loves these for Thanksgiving, but I also keep them in the freezer and warm them up whenever we’re making Vegan Chili for dinner.

Why These Vegan Cornbread Muffins Deserve a Spot on Your Table

It took me a few trials to get this cornbread muffin recipe just right, but it was worth the effort! I have to warn you: these muffins are incredibly addictive.

  • Vegan with a gluten-free option. But also so perfect that the non-vegans and gluten eaters at the table will flip for them too. This is a recipe everyone can enjoy, making it perfect for holidays and parties!
  • Spicy (or not). I love the addition of jalapeño pepper, which adds a kick without being too much. But if you want a more traditional cornbread muffin, you can leave out the jalapeño!
  • The perfect texture and tender crumb. These cornbread muffins are not at all grainy and work out amazingly well with the gluten-free flour. The vegan buttermilk and pumpkin puree help keep the muffins moist and tender.
Overhead view of ingredients for vegan cornbread muffins with labels.

Notes on Ingredients

Here’s everything you’ll need for a batch of fluffy, tender cornbread muffins. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Fine grain cornmeal – This is important to keep your cornbread muffins from being grainy.
  • All-purpose flour – Or a 1:1 gluten-free flour blend.
  • Baking soda and baking soda
  • Sea salt
  • Pumpkin puree – Butternut squash puree works too!
  • Unsweetened almond milk – Or another unsweetened, unflavoured plant milk.
  • Apple cider vinegar or white vinegar – This is combined with the plant milk to make Vegan Buttermilk.
  • Vegan butter – I love to use my homemade Vegan Butter.
  • Sugar – You can use cane sugar, coconut sugar, or organic brown sugar.
  • Maple syrup
  • Jalapeños – I add diced jalapeños to the batter and slices to the tops of the muffins.

How to Make Cornbread Muffins

The process of making these is similar to my Vegan Cornbread Recipe, just in a muffin pan! Here’s a step-by-step guide to what you’ll need to do.

Vegan buttermilk in bowl with wooden spoon.
Mix the buttermilk.
Whisking dry ingredients in glass mixing bowl.
Whisk the dry ingredients.
  • Prepare. Preheat your oven to 350°F and line a muffin pan with liners or grease it well.
  • Make the vegan buttermilk. Whisk together the vegan milk and vinegar and set aside to thicken.
  • Mix the dry ingredients. Whisk together the dry ingredients in a large bowl.
Mixing dry and wet ingredients for cornbread in mixing bowl.
Combine wet and dry.
Batter for cornbread muffins with jalapenos in bowl with wooden spoon.
Fold in the jalapeños.
  • Mix the wet ingredients. In a second, smaller bowl, whisk together the wet ingredients until combined.
  • Finish the batter. Stir the wet ingredients into the dry ingredients, then fold in the diced jalapeños.
Jalapeño cornbread muffins before baking.
Divide batter into muffin pan.
Jalapeno cornbread muffins in pan.
Bake.
  • Bake. Divide the batter into the muffin pan and add a slice of jalapeño on top of each. Bake for 18 to 22 minutes, or until the muffins spring back when gently poked. 

Variation Ideas for Vegan Cornbread Muffins

Want to switch things up? You’ve got lots of options!

  • Make them with green chiles. Canned green chiles have a unique flavour and they are milder than jalapeños. Feel free to swap those in for cornbread muffins with a more subtle kick.
  • Tame the heat a bit. If you want to cut down the heat level, just remove the jalapeños from the tops of the muffins but leave them in the batter. (As mentioned above, you can also leave the jalapeños out altogether.)
  • Add some cheesiness. Fold your favourite vegan cheddar shreds into the batter or sprinkle some on top of the muffins before baking.
Basket of vegan cornbread muffins.

Serving Suggestions

If you have the time, make some compound butter with your favourite vegan butter—stir together softened butter with maple syrup, brown sugar, and/or minced jalapeños. It’s awesome for slathering over the warm cornbread muffins!

I love these muffins for a vegan Thanksgiving with Cranberry Orange Sauce and Vegan Turkey. And on a weeknight, they’re perfect with Vegan Pumpkin Chili or Enchilada Soup.

How to Store

  • Room temperature: These cornbread muffins can be stored in an airtight container on the counter for up to 5 days. (Pro-tip: If they go stale, you can use them as a base for my Cornbread Stuffing recipe!)
  • Freezer: Store your cornbread muffins in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or heat individual muffins in the microwave before serving.
Drizzling vegan honey over cornbread muffins.

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Vegan cornbread muffins topped with butter and flaky salt.

Vegan Cornbread Muffins

Servings: 12 muffins
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
These moist vegan jalapeño cornbread muffins are easy to make and have a gluten-free option, which means everyone can enjoy them!
5 (from 16 ratings)
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Ingredients

  • 1 ¼ cups fine grain cornmeal, 150g
  • 1 cup all purpose flour, (148g) OR All Purpose Gluten Free Flour Mix (NOT Baking Mix)
  • ½ teaspoon baking soda, 2g
  • 1 ½ teaspoons baking powder, 6g
  • ¾ teaspoon sea salt, 4g
  • ⅓ cup pumpkin puree, 80g
  • 1 cup unsweetened almond milk, any vegan milks, 240mL
  • 2 teaspoons apple cider vinegar or white vinegar, 10mL
  • ¼ cup melted vegan butter, 44g
  • 3 tablespoons cane sugar, or coconut sugar or organic brown sugar (38g)
  • 3 tablespoons maple syrup, 69g
  • 2 jalapeños, de-seeded and finely diced plus slices for the tops

Instructions 

  • Preheat oven to 350°F/180°C.
  • Line a muffin tin with cupcake liners. If not using liners, grease lightly with coconut oil or spray with baking spray. Set aside.
  • Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
  • In a large bowl, mix all the dry ingredients together. Set aside.
  • In a smaller bowl, mix all the wet ingredients together slow to incorporate, then a bit quicker to mix together properly.
  • Pour the wet ingredients into the wet and mix until combined.
  • Add in the diced jalapeños and mix gently.
  • Spoon equally throughout the 12 muffin cups.
  • Add a thin slice of jalapeño to the top of each and press down gently.
  • Bake for 18-22 minutes. The muffins are done when they bounce back slightly to touch.
  • Serve immediately and enjoy!

Notes

  • Room temperature: These cornbread muffins can be stored in an airtight container on the counter for up to 5 days. (Pro-tip: If they go stale, you can use them as a base for your cornbread stuffing recipe!)
  • Freezer: Store your cornbread muffins in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or heat individual muffins in the microwave before serving.
Calories: 160kcal, Carbohydrates: 27g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Sodium: 302mg, Potassium: 88mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1084IU, Vitamin C: 3mg, Calcium: 72mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Side Dish, Snack
Author: Jessica Hylton