Let’s be honest, most “free-from” baked goods taste exactly like what they’re missing– dry, bland, forgettable. Especially when it comes to cornbread muffins. Either they’re too sweet, too gritty, or worse, they fall apart like sand. But this recipe? It gets it right. These gluten free dairy free cornbread muffins come out soft, golden, and subtly sweet.

They don’t pretend to be traditional Southern-style, but they hold their own at any table. Chili night? Brunch spread? Quick snack straight from the cooling rack? They disappear fast. You’d never know they’re also egg free, vegan, and somehow still moist inside.

You don’t need any exotic ingredients or special skills. Just a bowl, a spoon, and about a half-hour. No stand mixer, no stress.

Active Time: 10 minutes
Total Time: 30 minutes
Servings: 12 muffins

Ingredients

Keep it simple– that’s the whole point. But don’t skip the quality:

• 1 cup fine yellow cornmeal (double check it’s gluten free)
• 1 cup all-purpose gluten free flour (make sure it has xanthan gum)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup maple syrup or agave
• 1¼ cups unsweetened almond or oat milk
• ¼ cup avocado oil (olive oil works too)
• 1 tablespoon apple cider vinegar
• Optional extras: ½ cup fresh or frozen corn; a handful of chopped jalapeños if you’re into heat

Instructions

Preparation

First things first– preheat your oven to 375°F (190°C). Either grease your muffin pan or drop in some liners. Your future self will thank you when cleanup time comes.

Mix the dry stuff in a big bowl: cornmeal, gluten free flour, baking powder, soda, salt. Nothing fancy– just whisk until blended.

Now grab another bowl. Stir together the plant milk, maple syrup, oil, and vinegar. Wait a couple of minutes; the vinegar does something subtle to the texture, so don’t skip this step.

Pour the wet into the dry and stir gently. You’re not looking for perfection– just combine it until no flour streaks remain. It’s okay if it’s a little lumpy.

Cooking

Spoon the batter evenly into the muffin cups. You’ll get about 12. Don’t worry if they don’t all look perfect– they’ll rise and even out in the oven.

Pop them in for 18–20 minutes. Test one with a toothpick; if it comes out dry, they’re done.

Let them cool in the pan for a few minutes, then move them to a wire rack. They firm up as they rest.

Serving

These aren’t just filler on a plate. Serve them warm and they steal the spotlight:

• Pair with spicy chili or a bowl of stew
• Top with dairy-free butter and a swirl of maple syrup
• Eat cold from the fridge when you forgot to make lunch

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 160
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 180mg
• Total Carbohydrates: 23g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 2g

Tips and Variations

This isn’t one of those rigid recipes where a tweak ruins everything. In fact, a few personal touches make these even better:

• Swap the sweetener – coconut nectar, brown rice syrup, or even date syrup works just fine
• Change the texture – toss in corn kernels, caramelized onions, or chopped herbs
• Go bold – mix in smoked paprika or shredded vegan cheese if you’re in a savory mood

Not into almond milk? No problem– oat, rice, or even soy will do. Want mini muffins instead of full-sized? Cut the baking time by 5–7 minutes and keep an eye on them.

If the tops are getting too brown before the centers are done, cover loosely with foil near the end. Simple fix.

Conclusion

You don’t need butter or eggs to bake something rich and comforting. These gluten free vegan cornbread muffins come through with a texture that’s soft, a crust that’s golden, and a flavor that keeps you reaching for “just one more.”

They’re humble, sure. But when done right, they hit that nostalgic, home-cooked feeling– minus the allergens. Try them once, and they’ll probably make it into your regular rotation. Just don’t expect leftovers.

Browse our gluten free recipes for simple, satisfying meals without the gluten.