My Grandma’s Vegan Corn Muffins

Egg Free & Dairy Free

I may have mentioned in a previous post or two how my grandma (my dad’s mom) was quite the baker. I imagine her early in her marriage baking up all the delicious foods for her husband (my grandpa who I sadly was never able to meet, who apparently was known for his fried chicken, hot oily mess & all).

My grandma always made the most delectable desserts and was quite the cook too. I was always excited when my family was invited over to her house for dinner as we always stuffed our faces with dinner and always knew dessert was coming (usually cake, but it depended on the occasion).

My grandma treated us to her famous corn muffins on the regular and this was one of those items that she would just swing by and drop off a whole dozen or so to make our family of 5 happy. When my grandma got a little bit older, she shared that recipe with my mom, who shared it with me. This is that recipe, adjusted for my plant based lifestyle but tastes so similar to grandma’s original (and I can once again reminisce on the legacy of baked goods my grandma left behind for us).

This recipe is great as a quick breakfast on the go item, pair it with a bowl of chili or bbq or just as a mid day snack for the whole family! They are the perfect vegan cornbread muffins that have a slightly sweet taste, got that perfect amount of corn flavor and soft. They are honestly even better the next day once all the flavors have melded & married together (if you can wait that long!).

My Grandma’s Vegan Corn Muffins

Prep Time10 minutes
Cook Time25 minutes
Course: Appetizer, Breakfast, Dessert
Cuisine: American
Keyword: cornbread, cornbread muffins, plant based, vegan, vegan corn muffins, vegan muffins
Servings: 16


  • 2 Tbsp flaxmeal (flax egg)
  • 80 g water (flax egg)
  • 230 g Earth Balance Buttery Spread (room temperature)
  • 210 g evaporated cane sugar
  • 320 g all purpose flour
  • 110 g cornmeal
  • tsp baking powder
  • 1 tsp baking soda
  • ½ tsp Himalayan pink sea salt
  • 1 tsp apple cider vinegar (vegan buttermilk)
  • 225 g unsweetened almond milk (vegan buttermilk)


  • Preheat oven to 350℉. Line 2 standard sized muffin tins with cupcake liners. Set aside.
  • Prepare flax egg by combining water + flax meal. Let sit for 10 minutes. In liquid measuring cup, combine apple cider vinegar & milk. Set aside.
  • In large bowl of stand mixer, combine butter & sugar, mixing until cream stage. Add flax egg mixture and combine until incorporated.
  • Add dry ingredients to separate small bowl. Start to incorporate 1/3 of your dry ingredients, mixing until incorporated, alternating with 1/2 of the wet ingredients, 1/3 of the dry, the other 1/2 of your milk and the remainder of the dry until all ingredients have been mixed. Scrape down with a rubber spatula around sides & bottom of bowl as necessary.
  • Using a portion scoop, fill muffin liners 2/3 of the way full of batter. Bake in preheated oven for 25-28 minutes. Muffins are done when toothpick inserted comes out clean. Let cool completely and store in an airtight container.

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