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Vegan Cornbread Muffins with Whipped Maple 'Butter'

Chloe Coscarelli muffins
Mike Smith / TODAY
Cook Time:
20 mins
Prep Time:
5 mins

Chef notes

These vegan cornbread muffins are great alongside chili or soup or for breakfast, brunch or a snack.


Swap option: You can use gluten-free baking flour in these muffins to make them gluten-free as well as vegan.


  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 cup almond milk
  • 1/2 cup vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1/2 cup fresh or frozen corn kernels
Whipped Maple Butter
  • 1 cup vegan margarine, room temperature
  • 1/4 cup pure maple syrup


For the muffins:

Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners and lightly grease the liners with cooking spray.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a small bowl, whisk together the almond milk, oil, and vinegar. Add the wet ingredients to the dry and stir to combine. Do not overmix. Fold in the corn.

Fill the prepared muffin pan with the batter, filling each muffin cup about two-thirds of the way full. Bake for about 20 minutes, until golden. Remove from the oven and serve warm.

For the whipped maple butter:

In a mixing bowl, using a whisk or electric mixer, whip margarine with maple syrup until light and fluffy. Refrigerate until serving.

Reprinted with permission from "Chloe Flavor: Saucy, Crispy, Spicy, Vegan" by Chloe Coscarelli.