Making corn bread muffins is a great way to make them easier to eat. This dairy-free version is a perfect side dish.

Easy Corn Bread Muffins (Dairy-Free)

Making corn bread muffins is a great way to make them easier to eat. This dairy-free version is a perfect side dish.

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We’ve been making cornbread a lot lately to go with our meals. It’s a great recipe to have as a perfect side dish with my homemade chili and other dinners. For New Year’s Eve, we had a potluck and I was in charge of making chili and the toppings and sides. I wanted cornbread but also wanted it easy to eat for everyone.

Instead of making traditional cornbread in my cast iron skillet, I made them in muffin form. You can use a regular muffin pan or a mini muffin pan if you want them to be bite-sized.

For allergy reasons, I made this as a dairy-free version of corn muffins by using almond milk in place of cow’s milk and vegetable oil instead of melted butter. While this cornbread muffin recipe is dairy-free as written, you can still sub out dairy options if you prefer.

If you want something to put on your homemade cornbread muffins once they are cooked, there are a lot of options. Butter works well, along with making honey butter. Some with top with cheddar cheese or sour cream. Obviously, some of these aren’t dairy-free, but if you don’t need that in particular then you can give some of these a try. My favorite is (vegan) butter on a warm muffin.

Easy Corn Bread Muffins Step by Step

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup almond milk
  • 1/4 cup vegetable oil
  • 1 egg, beaten

Preparation

Heat the oven to 400F and grease a muffin pan or line it with paper liners or aluminum foil.

In a medium bowl, whisk the dry ingredients: flour, cornmeal, sugar, baking powder, and salt.

Slowly stir in the wet ingredients: milk, oil, and egg until just moistened.

Pour the batter into the muffin tin.

Bake for about 15-20 minutes or until golden brown.

Cool on a wire rack for 5 minutes.

Easy Corn Bread Muffins Leftovers

Storage: Let the corn muffins cool to room temperature before storing them in an airtight container. Store on the counter for up to 2 days.

Reheating: You can eat the muffins as they are or warm them in the microwave for about 10 seconds until just warm.

Freezing: If you want to freeze the cornbread muffins, place them on a baking sheet until frozen. Then you can move them to a freezer bag to store.

Recipe

Originally Published On: February 20, 2023

Baked corn bread muffins in a bowl with a white towel with two next to the bowl and serving dishes all on a white surface

Easy Corn Bread Muffins

Making corn bread muffins is a great way to make them easier to eat. This dairy free version is a perfect side dish.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course:
Appetizer
|
Side Dish
Cuisine:
American
Diet
Vegetarian
Keyword:
corn bread
|
corn bread muffins
|
cornbread
|
cornbread muffins
|
cornmeal
|
dairy free
Dietary Needs:
Dairy-Free
Cooking Method:
One-Pan Meals
Servings: 12 pieces
5 from 9 votes

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup almond milk
  • 1/4 cup vegetable oil
  • 1 egg (beaten)

Instructions

  • Heat the oven to 400F and grease a muffin pan or line it with paper liners or aluminum foil
  • In a medium bowl, whisk the dry ingredients: flour, cornmeal, sugar, baking powder, and salt
  • Slowly stir in the wet ingredients: milk, oil, and egg until just moistened
  • Pour the batter into the muffin tin
  • Bake for about 15-20 minutes or until golden brown
  • Cool on a wire rack for 5 minutes
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Nutrition Facts
Easy Corn Bread Muffins
Amount Per Serving (1 each)
Calories 110 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.2g1%
Trans Fat 0.002g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.5g
Cholesterol 14mg5%
Sodium 130mg5%
Potassium 118mg3%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 4g4%
Protein 3g6%
Vitamin A 20IU0%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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19 thoughts on “Easy Corn Bread Muffins (Dairy-Free)”

  1. 5 stars
    Cornbread is my favorite!!!! I always used a cheap mix, but now I know how to make easy corn bread muffins thanks to your delicious recipe. I so appreciate it!

  2. Mmmm! I love corn bread, making it into muffin sized makes it so much easier to eat and also less mess since you don’t need to cut it. I love making these alongside chili!

  3. 5 stars
    Wow! This muffin recipe looks absolutely delicious and very yummy! The texture and softness make it so enticing and tempting! A perfect side dish!

  4. Patricia Chamberlain

    5 stars
    I am always looking for dairy-free recipes. I also love corn bread, so this recipe is perfect. I’m going to have to make it soon.

  5. 5 stars
    These would be ideal served alongside a soup. I’ve not tried these sorts of muffins before. I’d love to try them and love that they have cornmeal. I bet they taste yummy!!! It’s great these can be frozen for use later.

  6. 5 stars
    I too have allergies so I will use a dairy-free version of your corn muffins. Almond milk is a good alternative to cow’s milk.

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