Maple Cornbread Muffins

Rosemary & maple make these easy cornbread muffins lightly sweet & cozy-tasting. I love to serve them at Thanksgiving or with a big bowl of chili.

Maple corn muffins

Move over, dinner rolls, and make way for… cornbread muffins! Maybe it’s my Midwestern background, but I love corn, especially in this sweet & savory corn muffin recipe.

Best cornbread muffin recipe ingredients rosemary maple corn muffin recipe

My Cornbread Muffin Recipe Ingredients

In my opinion, good cornbread should be golden & crumbly and walk the line between sweet and savory. These corn muffins do just that. Here’s what I use to make them healthy & delicious:

  • Maple syrup sweetens them naturally and adds depth of flavor to this corn muffin recipe.
  • Rosemary flecks them with green and brings its cozy, fresh wintry taste.
  • Canola oil or olive oil is a healthier substitute for butter.
  • Spelt flour gives them whole grain power.
  • And apple cider vinegar helps them rise and adds a nice tangy flavor.

With apple cider vinegar as a rising agent, almond milk instead of dairy milk, and oil instead of butter, this cornbread muffin recipe is actually vegan. If you have vegan skeptics in your house, don’t worry. These muffins are so good that they’ll never know if you don’t tell them.

Cornbread muffin recipe steps

What to Serve with Corn Muffins

I made this recipe to serve at my Thanksgiving dinner along with green beans, mashed potatoes, roasted beets, squash, and apple pie for dessert. Make a double batch, and use the extras to make poblano cornbread stuffing!

Cornbread muffins are also one of my favorite sides with a big bowl of soup. Of course, they’re great with chili, but I also like them with my lentil soup, butternut squash soup, red pepper soup, or many-veggie soup.

Cornbread muffins in a muffin tin

If you love these cornbread muffins…

Try my corn chowder, cornbread, or simple corn on the cob next!

4.8 from 10 reviews

Maple Cornbread Muffins

Prep time
Cook time
Total time
I love serving these easy 10-ingredient cornbread muffins at Thanksgiving dinner or with a big bowl of chili. Made with almond milk, apple cider vinegar, and oil, they're secretly vegan!
Recipe type: Side dish, snack
Cuisine: American
Serves: 9-10
  • 1 cup cornmeal
  • 1 cup spelt flour (or regular all-purpose flour)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 tablespoons finely chopped rosemary
  • ¾ cup unsweetened Almond Breeze Almond Milk
  • ½ cup maple syrup
  • ½ cup canola oil
  • 1 teaspoon apple cider vinegar
  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together all of the dry ingredients.
  3. In a smaller bowl, whisk together the wet ingredients.
  4. Pour the wet ingredients into the bowl with the dry ingredients and, using a wooden spoon, stir together until just combined. Don't overmix.
  5. Fill muffin cups ¾ of the way full, and bake 18-20 minutes.
  6. Let them cool in the pan for 5-10 minutes, remove them, and let them finish cooling on a wire rack.


Oat flour or a gluten free blend will likely work in place of the spelt flour, I didn’t try it so I don’t know what the exact result would be.

I tried out a variety of types of cornmeal, and I like this one best for the muffin texture.



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Rate this recipe (after making it):  

    • jeanine

      thanks Marta! (so do you, I just love your blog) 🙂

  1. Brandyn from

    Being from the south cornbread muffins were a staple growing up. I love this fresh take on a traditional favorite.

  2. I love corn muffins! I usually use honey to sweeten my cornbread, but I like the idea of using maple syrup. The rosemary sounds refreshing as well.

    • jeanine

      the maple is so good!

  3. These look and sound delicious! Gorgeous photos as always

  4. dana from

    Gorgeous! I love the maple rosemary spin. Will try these this winter with chili for sure!

  5. These are just lovely! I LOVE cornbread & the rosemary really makes them festive.

    You know, I have found that almond milk is a good substitute for soy or dairy milk in recipes–however, with gluten-free baking if there’s no oil or other fat, almond milk doesn’t quite have enough fat to keep things “bound” like full-fat soy milk does. Have you ever experienced this? I’ve found that soy milk is a better alternative in gluten-free baking, but that’s just me. Thoughts?

    • jeanine

      I’ve gotten away from processed soy products, so I couldn’t really say. But I also don’t ever bake without oil or some kind of fat. (I went through a fat free phase once, so now I fully appreciate a full fat muffin).

      I also go back and forth with gluten free baking – I’m not gluten intolerant and I find that my body sometimes has a harder time with some of the alternative flours. Spelt seems to agree with me the most, so it’s my go-to at the moment. (As un-popular as it may be…)

  6. Cammi

    These look beautiful, but is there any way I could make them gluten free? I would really appreciate it! Thanks so much!
    Cammi J.

    • jeanine

      Hi Cammi,

      Gluten free oat flour should substitute the best in place of the flour here.

  7. Ooooo, I love the rosemary and maple syrup – delicious. They look pretty too.

  8. Mandy Jean from

    Ooo these look great! Is the rosemary chopped or left whole?

    • jeanine

      finely chopped (thanks for asking! I just fixed that in the recipe)

  9. Kasey from

    These look perfect! We’re tackling some challah pull-apart rolls, but now I wish they had some friends in the form of these muffins. Have a wonderful Thanksgiving, lovely!

  10. Sofia

    Happy Thanksgiving from nord of Spain (Santander), and thanks for your blog, is very interesting. goodbye

  11. Mandy Jean from

    Just pulled these out of the oven- the smell in my kitchen is divine! I may need to bake a batch everyday until Christmas, just so my house can smell like the holidays every morning 🙂

    • jeanine

      🙂 Hope they tasted as good as they smelled!

  12. Ashley from

    With all the cornbread I’ve made, how is it possible I’ve never added rosemary? Genius, my friend!

    • jeanine

      thanks Ashley 🙂

  13. Holly

    I just ate one of these and they are fabulous! Thanks for the great recipe. I used Bob’s GF flour mix in place of the spelt flour, and I didn’t have any rosemary so I sprinkled in dried Italian seasoning. I added 1/8 tsp xanthan gum. They are so delish – can’t wait to share them with my family!

  14. Sylvie

    amazing muffins, they taste great! plus, it’s so easy to make.
    thank you for your recipes, x

  15. Jen

    I have made these twice and the family and I just LOVE the taste! But…they just crumble apart.

    What am I doing wrong? Cooking too long? Mixing too much? Thanks for the advise. Oh- should also add that I made them once with spelt flour and the other time with oat flour and they crumbled both times. Thanks!

    • jeanine

      hmm, I’m not sure, mine are always on the crumbly side but don’t completely fall apart… what kind of cornmeal are you using? (ie, I find I like Arrowhead Mill’s cornmeal better than Bob’s Red Mill which I find too coarse). Maybe a “flax egg” (flax + water) would help, I’ll try it next time and report back if it helps…

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  17. Lori

    If I was going to use a mini muffin pan, how long do you think I’d bake for? Thanks!

  18. Erica

    I made these last night for my family, and they were amazing!! They were the perfect compliment to Vegetarian Chili. I followed your recommendation, and I used Arrowhead Mills Organic Cornmeal, and it has such a nice texture. Some of the other cornmeals that I have tried before are too gritty, but this one is so nice. I am eager to make polenta with it.

  19. Caitlin

    I knew I didn’t want my muffins to be crumbly, so I added a flax egg. The muffins came out soft, with fantastic texture and flavor. They were SO good. I substituted blue cornmeal, because I love the flavor and texture. Thank you so much for the recipe! I’m going to make it for the rest of my life.

  20. Rachel from

    Delicious!! Not dry at all and not too sweet (as I was afraid it might be).

    • jeanine

      Hi Rachel, I’m so glad you liked them!

  21. Betsy

    I made these as directed, but I used coconut oil in place of canola oil and whole cow’s milk in place of almond milk. It did not work at all. They turned out so crumbly that I could not get them out of the muffin tin in one piece.

  22. Brad Bass

    Really enjoyed these muffins. They are good and easy to make. I had them for breakfast, so I left out the rosemary. I also halved the salt and used 1/2 extra dark maple syrup mixed with 1/2 buckwheat honey for the maple flavour. Good maple syrup is too expensive. I thought the batter was too liquid, but everything worked out fine. I baked 12, at 350 in convection oven for 14 minutes. They would probably be good with chopped pecans mixed in the batter or placed on top. Very good with a rosemary-rhubarb jam.

  23. J

    Could I replace the maple syrup with honey?

  24. Jackie

    Great looking muffins. I will have to try these soon, my rosemary is ready to start harvesting.
    I have been using very finely ground cornmeal in my muffins & cornbread for several years now. Just a hint for those who are having a hard time getting the Arrowhead Mills cornmeal, check the International section in your supermarket. You may be able to find a very finely ground cornmeal that comes from India.

  25. Micaela

    I made these for my celiac husband last night….subbed the spelt for Bob’s Red Mill 1:1 flour and they were FANTASTIC! They were not too crumbly for my taste, so moist and absolutely delicious. They are VERY rosemary flavored (duh-right up my alley) but my mom thought to lessen the 2 tablespoons of rosemary to 1….to each their own.

    Thank you for a wonderful new take on cornbread. I would never have thought to change them up. The maple was just lovely!

    • Jeanine Donofrio

      Hi Micaela,

      I’m so happy these worked so well with Bob’s Red Mill’s gf flour! Thanks for letting me know, I’m so glad you enjoyed the muffins!

  26. Amber

    This has been my favorite go-to cornbread muffin recipe for years! Thanks!

  27. Elizabeth

    These are wonderful! Have made three times in last few weeks. They were a hit at thanksgiving dinner but also amazing next to your simple butternut squash soup. I make them gluten free by using a mix of millet, oat, brown rice, and almond flours. I also cut the oil in half this most recent batch by replacing with 1/4 cup applesauce. Also knocked down maple syrup to 1/4 cup. They’re delicious as written and also this slightly more lightened version. Thanks for a relatively easy keeper! Cornbread vegan is tough – sometimes too dry or too mushy – but this recipe is just right!

    • Jeanine Donofrio

      Hi Elizabeth, I’m so glad you’ve been loving the recipe! I’m curious what ratios of those 4 flours you used?

      • Elizabeth

        Hello! I’m not very scientific about this but I would say about 1/4 of each to total a full cup. I’ve been doing this general blend to GF-ize recipes for many years. Always comes up better for me than most commercial GF blends for some reason, especially now that arrowhead mills doesn’t make the whole grain one I loved. And I don’t mess with xantham gums or whatever. I will say that I think the oat is pretty critical and best replacement in my experience 1:1 for spelt. Without that I’ve run into some texture issues before (mushy or failure to rise). Too much almond is a recipe for mush and too much only mullet or only brown rice imo doesn’t taste as good. So that’s my method! Not scientific lol!

  28. Sherri

    Hi.. These came out delicious! I used regular flour and vegetable oil instead of canola b/c that is what I had. Muffins didn’t totally fall apart but were really crumbly (still delicious, just crumbly). I saw you mentioned a flax egg. How does that work? Do I just add in when I combine the wet and dry ingredients? Does anything have to be removed? Thanks!

  29. Rebecca

    These are super delicious and mine were very crumbly. Any tips for that, have you tried a flax/regular egg?

  30. Heather B.

    These are really beautiful corn muffins. The rosemary and maple syrup combo was great. I used all-purpose flour, and regular milk, without any issues. Thanks for a great recipe!

  31. Katie B

    Just made these last night. Absolutely lovely!

  32. Marike

    This is the second time I made these muffins. I added an egg to make them less crumbly. This recipe is so easy and they taste great.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.