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Buttermilk Vegan Cornbread Muffins

Soft, sweet and moist Buttermilk Vegan Cornbread Muffins. This tender Cornbread makes the perfect breakfast with maple syrup and berries or serve warm as an appetizer with dinner.

vegan cornbread
How is your week going?! Okay guys, SPRING is finally here in Canada – the weather here has become GORGEOUS over this past week. Like, I need to walk to work everyday gorgeous because it is so warm. You would absolutely never guess that just over a week ago there was SNOW here. On Sunday I took the day off to RELAX and set the recipe testing aside for the day. It felt amazing. J and I went on a gorgeous hike in the trails behind our apartment and spent the afternoon relaxing by my parent’s pool. I was definitively a lazy Sunday and soo needed and good.

vegan cornbread

Who agrees that simple recipes are the best? These Buttermilk Vegan Cornbread Muffins are made with only 8 ingredients (+ sea salt which doesn’t really count as an ingredient) and come together in only 30 minutes flat. These Cornbread Muffins are SO incredibly easy to whip up, if you’re anything like me, you might end up baking 3 batches in one week! #BakingAddict

I love using  vegan buttermilk (aka almond milk + apple cider vinegar) in my recipes. It’s the not-so-secret-ingredient in this Vegan Cornbread that makes it soooo incredibly soft, moist and tender and help these muffins to get incredibly fluffy. Flat muffins are the worst.

vegan cornbread

If you do make these Buttermilk Vegan Cornbread Muffins at home, it makes my day hearing your feedback! Share your results in the comments below or snap a shot and tag me #CearasKitchen on instagram!

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Buttermilk Vegan Cornbread

  • Author: Ceara
  • Total Time: 30 mins
  • Yield: 12 muffins 1x


Soft, sweet and moist Buttermilk Cornbread Muffins. These muffins make the perfect breakfast with maple syrup and berries or appetizer with dinner.



Dry Ingredients

  • 1 cup whole wheat pastry flour (or all purpose flour)
  • 1 cup corn meal
  • 1/3 cup cane sugar
  • 1 tbsp baking powder
  • 1/2 tsp sea salt

Wet Ingredients

  • 1 cup almond milk
  • 1 cup apple sauce (no sugar added)
  • 1 tbsp apple cider vinegar
  • 1/4 cup maple syrup


  1. Pre-heat oven to 350F (175C). Lightly oil a muffin pan with coconut oil (or line with muffin liners).
  2. In a large bowl, combine dry ingredients (flour, corn meal, cane sugar, sea salt and baking powder) and whisk.
  3. In a medium bowl, whisk together wet ingredients (almond milk, apple sauce, apple cider vinegar and maple syrup).
  4. Pour the wet ingredients into the dry ingredients. Whisk together.
  5. Scoop 1/4 cup of the batter into each muffin cup. Bake for 20-22 mins until an inserted toothpick comes out clear. Leave to cool for 5 minutes before removing from the pan. Serve with maple syrup and berries for breakfast and warm with dinner for an appetizer.


1) Replace almond milk with your favorite non dairy milk for this recipe to be nut free
2) Make sure that you use corn meal and not corn starch. I use Bob’s Red Mill’s corn meal in this recipe.
3) Line with muffins liners to keep this recipe oil-free.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Appetizer

vegan cornbread

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  1. DO NOT use this recipe for Cornbread Dressing!!!!!!! The pan of this recipe turned out to be super gummy. Plus when you add the liquid for the dressing, it turned the whole pan to mush. It was the consistency of Mashed potatoes and would not firm up or dry out! UGH!!!!!

  2. Has anyone tried this recipe in an 8×8 baking dish rather than a muffin pan? I’m trying it now and wondering how long it might take. It’s been about an hour and not yet firm… does it firm up upon standing maybe?

  3. Love this recipe although I will use less applesauce next time-I’m thinking 1/2 cup ? My batter was very wet and they fell a little flat. I used 1/4 cup sugar which was about perfect for me. Great flavor!

  4. Has anyone tried making these gluten-free? I thought they’d be lovely to take to a potluck, but there are a few g/f folks to consider.

  5. Hi Ceara, I’m going to try making this but if I reduce the sugar do I need to replace it with the same weight in flour? Thanks 🙂

  6. Sorry, meant to leave 5 stars instead of 3, but my thumb hit submit on my phone before I could hit the correct star rating! Oops! 😊

  7. Wow! The taste in these are so yummy and my kids love them! I made a double batch, so I had enough batter to make both regular muffins for the adults and mini muffins for the kids. I made them to go with the chili on a cold fall day and my daughter ate 4 of the minis on her own! My son is allergic to eggs, dairy, peanuts and tree nuts, so I made mine using a new pea protein milk called Ripple milk and it worked great.

    I do have a quick question. I felt like I had to bake mine for quite a bit longer than recommended due to the insides stillbring pretty wet. Is that common due to the ingredients? Any recommendations for next time?

  8. I made them as directed and did find them too sweet but I will try them again, reducing the sugar. I liked that they are oil-free and vegan!

  9. Wow it looks so yummy and as is vegan i hopeit will be very good for my daughter. As she’s got high cholesterol she’s not suppose to eat sugar

  10. I cook a lot and I can tell without making this it would be too sweet for me. There is sugar in the applesauce from the apples even if none is added and then you have TWO more sources of sugar? Yikes. However, I am going to try the “vegan buttermilk” in my own corn muffin recipe.

    1. Maybe Richard you should start your own cooking blog and then we could all negatively comment on your recipes before even trying them. Sheesh.
      Thanks for the recipe Ceara 🙂

    2. Hi Richard,

      These muffins are definitively on the sweeter side since they are a sweet-buttermilk corn bread recipe. You could always try reducing the cane sugar if you would prefer the muffins less sweet.

  11. Hello! Thank you for sharing your recipe. Looks so YUMMY!!
    Just wondering, would I be able to sub the 1/3 cup of cane sugar for honey? If so, would you recommend the same quantity?
    Thanks again!!

    1. Hi Jenny! I am not sure if subbing honey would work in this recipe.since it will make the batter more liquidy. You could try using it and skimming back on the applesauce a bit. Let me know your results if you do 🙂

  12. Made these for supper tonight, my husband loved them. They were a tad sweet for me but I’ll definitely make them again. I used the 1/4 c per muffin and got 20 muffins.

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