Rosemary Maple Corn Muffins

rosemary maple corn muffins / @loveandlemons #vegan

Move over dinner rolls, and make way for… corn muffins! Maybe it’s my midwestern background, but I love corn, especially in the form of these sweet & savory muffins.

rosemary maple corn muffins / @loveandlemons #vegan rosemary maple corn muffins / @loveandlemons #vegan

These naturally sweetened with maple syrup and studded with little flecks of rosemary. They’re vegan, but no one has to know that. Almond milk substitutes perfectly for milk, and a bit of apple cider vinegar helps them rise (without the egg). They’re a bit on the crumbly side, but come to think of it, good cornbread should be golden and crumbly…

rosemary maple corn muffins / @loveandlemons #vegan rosemary maple corn muffins / @loveandlemons #vegan

Make a double batch, and set aside the extras to make poblano cornbread stuffing.

Happy Thanksgiving & happy baking!


rosemary maple corn muffins
Serves: makes 9-10 muffins
  • 1 cup cornmeal
  • 1 cup spelt flour (or regular ap flour)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon 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.

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


    • jeanine from on said:

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

  1. Brandyn from on said:

    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 from on said:

      the maple is so good!

  3. Amy Cahplin from on said:

    These look and sound delicious! Gorgeous photos as always

    • jeanine from on said:

      thanks Amy!!

  4. Amy Chaplin from on said:

    Seems I cannot spell my name! 🙂

  5. dana from on said:

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

  6. 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 from on said:

      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…)

  7. Cammi on said:

    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 from on said:

      Hi Cammi,

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

  8. Milk and Honey from on said:

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

  9. Mandy Jean from on said:

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

    • jeanine from on said:

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

      • Mandy Jean from on said:


  10. Kasey from on said:

    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!

  11. Sofia on said:

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

  12. Wow they’re so yellow! They look amazing, what a great recipe and such beautiful photos 🙂

  13. Mandy Jean from on said:

    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 from on said:

      🙂 Hope they tasted as good as they smelled!

  14. Ashley from on said:

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

    • jeanine from on said:

      thanks Ashley 🙂

  15. Holly on said:

    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!

  16. Sylvie on said:

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

  17. Jen on said:

    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 from on said:

      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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  19. Lori on said:

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

  20. Erica on said:

    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.

  21. Caitlin on said:

    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.

  22. Rachel from on said:

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

    • jeanine from on said:

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

  23. Betsy on said:

    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.

  24. Brad Bass on said:

    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.

  25. J on said:

    Could I replace the maple syrup with honey?

  26. Jackie on said:

    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.

  27. Micaela on said:

    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!

    • 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!

  28. Amber on said:

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

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