Dairy-Free Classic Cornbread Muffins

Fluffy, golden, and irresistibly comforting, these Dairy-Free Classic Cornbread Muffins are a versatile and wholesome delight for any meal. Made with medium-grind cornmeal for a tender crumb and sweetened with a hint of honey or maple syrup, these muffins pack all the classic flavor you love—without the dairy. A splash of non-dairy milk and apple cider vinegar creates a vegan buttermilk base for a moist texture, while a touch of vegetable oil ensures they're perfectly soft. Ready in just 30 minutes, these quick and easy muffins are a wonderful addition to hearty stews, spicy chili, or as a standalone snack. Perfect for those seeking a dairy-free alternative without compromising on taste, this one-bowl recipe guarantees deliciously golden results every time.

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 12

Ingredients

• 1 cup medium-grind cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.25 cup granulated sugar
• 1 cup soy milk or any non-dairy milk
• 1 tablespoon apple cider vinegar
• 1 egg
• 0.25 cup vegetable oil
• 2 tablespoons honey or maple syrup

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease with non-dairy cooking spray.

Step 2

In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar. Whisk together until well blended.

Step 3

In a separate small bowl, mix the soy milk (or your chosen non-dairy milk) with apple cider vinegar to create a vegan buttermilk. Let it sit for about 5 minutes.

Step 4

In another bowl, beat the egg and mix in the vegetable oil and honey (or maple syrup). Stir the mixture until smooth.

Step 5

Gradually combine the wet ingredients with the dry ingredients, starting with the vegan buttermilk mixture, followed by the egg mixture. Stir until just combined. Be careful not to overmix.

Step 6

Using an ice cream scoop or a spoon, divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Nutrition Facts

Serving size	(712.0g)

Amount per serving	% Daily Value*
Calories	1832.4

Total Fat 68.6g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 35.3g
Cholesterol 196mg	0%
Sodium 3366.9mg	0%
Total Carbohydrate 281.9g	0%
Dietary Fiber 13.0g	0%
Total Sugars 86.5g
Protein 33.9g	0%

Vitamin D 168IU	0%
Calcium 349.6mg	0%
Iron 11.0mg	0%
Potassium 694.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 7.2%

Carbs: 60.0%