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.

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

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 minutes

Cook Time 20 minutes minutes

Total Time 25 minutes 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)

Recommended Equipment

• Mixing Bowls – Stainless Steel
• Muffin/Cupcake Pan
• Wire Cooling Rack

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.

More Bread Sides to try

• Easy Corn Bread Muffins (Dairy-Free)
• Pizza Breadsticks
• Pineapple Bread Casserole
• Simple Herbed Tuscan Bread
• Homemade Stuffing or Dressing Recipe with Fresh Bread
• Breadsticks with Garlic and Parmesan
• Cheesy Garlic Bread
• Homemade Fluffy Dinner Rolls
• Sesame Pull-Apart Rolls
• Buttermilk Biscuits in Under an Hour

Other BBQ Flavored Recipes

• Instant Pot BBQ Chicken Drumsticks
• BBQ Chicken Sandwiches
• 3 Ingredient BBQ Ranch Chicken in No Time
• BBQ Chicken and Black Bean Tacos
• Easy Corn Bread Muffins (Dairy-Free)
• BBQ Pork Potatoes in the Slow Cooker
• Justin’s Famous BBQ Burgers
• BBQ Chicken Melt with Only 5 Ingredients
• BBQ Waffle Chips from Scratch

Other Muffin Recipes to try

• Easy Corn Bread Muffins (Dairy-Free)
• Blueberry Muffins with Cornmeal Streusel
• Strawberry Muffins with Applesauce
• Cinnamon Swirl Muffins with Streusel Topping
• Banana Muffins with Streusel and Icing
• Chocolate Chip Muffins