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.

Why Choose Dairy Free Corn Muffins

Dairy free corn muffins are a perfect option for anyone with lactose intolerance or those simply looking for lighter alternatives to traditional recipes. They are just as fluffy and flavorful as the classic version but without the need for butter or milk. These muffins pair beautifully with savory dishes like chili, soups, or stews, and they also taste great on their own with a drizzle of dairy free honey butter or jam.

Ingredients You Can Substitute

One of the best things about dairy free corn muffins is how flexible the recipe can be. Instead of cow’s milk, you can use almond milk, oat milk, or soy milk depending on your preference. If you typically use butter in baking, swap it with coconut oil, olive oil, or a plant-based butter substitute. For those who prefer a little extra sweetness, adding maple syrup or agave nectar gives the muffins a subtle, natural flavor.

Flavor Variations to Try

Corn muffins are a great base for experimenting with different flavors. For a savory twist, mix in diced jalapeños, shredded dairy free cheese, or fresh herbs like chives and parsley. If you prefer a sweeter muffin, add in a handful of blueberries, cranberries, or even dairy free chocolate chips. These variations keep the recipe exciting and versatile, whether you’re serving them for breakfast, dinner, or a snack.

How to Store and Freeze

If you have leftovers, store your corn muffins in an airtight container at room temperature for up to three days. For longer storage, place them in the refrigerator where they will stay fresh for about a week. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer bag. When ready to enjoy, reheat in the oven or microwave until warmed through. This makes it easy to prepare a big batch and have muffins ready whenever you need them.

Serving Suggestions

Dairy free corn muffins are a great addition to many meals. Serve them alongside a big bowl of chili or stew for a comforting dinner. They also work well as a side dish for grilled meats, roasted vegetables, or holiday meals. For breakfast, enjoy them with scrambled eggs, avocado, or a fruit salad. No matter how you serve them, these muffins bring warmth and comfort to the table.

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

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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.

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