Dairy-Free Corn Muffins
What’s better than sweet, delicious, homemade cornbread? A portable version in muffin form! These dairy-free corn muffins have been a favorite in my family for almost three decades.
What You Will Love About These Cornbread Muffins
- Simple and affordable. They’re fast and easy to whip together with a small list of staple ingredients.
- Dairy-free and delicious. Although made without milk or butter, no one will guess they are free of anything; they’ll just ask for more!
- Ready to eat in 25 minutes. It takes 5 minutes to mix the ingredients, 15 to bake and 5 to cool.
Recipe Ingredient Notes
- Cornmeal. Cornmeal works best in this recipe, although you can use corn flour if you prefer. Both are made from corn, but cornmeal is coarsely ground and corn flour is smooth. I use and prefer Bob’s Red Mill Organic Cornmeal Medium Grind.
- Cooking Oil. This recipe calls for 2 Tbsp of canola oil (yes, only 2 Tbsp). Canola oil has little to no taste and a high smoking point, making it ideal for these muffins. You can use olive oil or avocado oil if you prefer, but it will change the taste a bit.
- Water. Instead of milk, this recipe uses water. It works, I promise! If you want to use something like almond milk, soy milk or oat milk instead, you can.
- Baking Powder. This recipe calls for baking powder (and no baking soda). Make sure it isn’t expired because that would affect your muffins’ leavening/rising. If in doubt, add a small amount of your baking powder to hot water. If it immediately fizzes and bubbles, it’s good. If it doesn’t, don’t use it. You can make your own by combining 2 parts cream of tartar with 1 part baking soda and 1 part cornstarch.
- Sugar. You can use regular sugar (mine in the photo doesn’t look white because I typically use organic sugar, which is less refined).
How to Make Dairy-Free Corn Muffins: Step-by-Step
Note: There is a printable recipe card at the end of this post. 🙂
PREPARATION
Preheat your oven to 400 degrees F. NEXT, gather your ingredients, a large mixing bowl and a 12 cup muffin pan. Either line your pan with nonstick muffin liners OR spray them with nonstick baking spray.
STEP 1: Mix the Dry Ingredients
Mix the flour, sugar, cornmeal, baking powder and salt until blended.
STEP 2: Add the Wet Ingredients
Mix all the ingredients with a large spoon or rubber scraper until blended. The batter will be lumpy, and that’s good. Over-mixing and trying to get it all really smooth can lead to tough muffins.
STEP 3: Add the Mixture to the Muffin Pan
Divide the mixture between the 12 muffin cups. Using a cookie scoop makes it easier and messy, but a large spoon or measuring cup will work too.
STEP 4: Bake and Then Let the Muffins Cool
Bake the muffins for 15 minutes and then let them cool for 5 or so minutes
What to Eat with Dairy-Free Corn Muffins
- Eat them alone (they’re that good!)
- Top with jam, jelly and/or dairy-free butter (or real, if you don’t have dairy issues)
- They’re also delicious with my turkey vegetable chili, king ranch dairy-free chicken casserole and/or copycat bean with bacon soup
Ingredient Substitutions and Recipe Variations
- You can add chopped jalapenos to add a little kick and turn these into jalapeno cornbread muffins
- If you prefer, you can sub the water for a dairy-free milk substitute (or real milk if no dairy issues)
- Want to make cornbread in a pan or cast iron skillet instead of muffins? Check out my sweet dairy-free cornbread recipe
Frequently Asked Questions
Can I really make cornbread muffins without milk?
Yes, absolutely! Milk is not necessary, especially for a sweet corn muffin or cornbread.
How long will these corn muffins stay fresh?
They’re best the day of or the next day, although they will keep at room temperature or in the refrigerator for 2 days if stored in an airtight container or wrap.
How do I store them?
If you aren’t going to eat these the day you make them, it’s best to store these dairy-free corn muffins at room temperature in an airtight container or storage bag. You can also wrap them tightly in aluminum foil. Wait until they are completely cooled first. You can also keep them in the refrigerator, but I recommend freezing them if you aren’t going to eat them within a couple of days.
Can I freeze these muffins?
Yes, these muffins freeze really well. I do it all the time. Once they’re fully cooled, wrap them tightly in aluminum foil and put them in a baggy or airtight container and put them in the freezer. I like to put them in single baggies so I can pull out one at a time for a snack or breakfast. Thaw them overnight in the refrigerator, then reheat in the oven or toaster oven and enjoy!
Dairy-Free Corn Muffins
Equipment
- 1 Large Mixing Bowl
- 1 Rubber Spatula
- 1 12-Cup Muffin Pan
Ingredients
- 3/4 cup yellow cornmeal
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp canola oil (or avocado oil)
- 1 cup water
- 2 eggs
Instructions
- Preheat oven to 400 degrees F and add nonstick muffin liners to your 12-cup muffin tin or lightly spray them with baking spray or oil
- Mix all of the dry ingredients in a large mixing bowl
- Divide the mixture between the 12 muffin cups
- Bake for 15 minutes at 400 degrees F
- Let it cool for 5 or so minutes … and enjoy!
