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Apple Cinnamon Corn Muffins

A twist on a classic corn muffin, perfect for the fall or anytime you a simple breakfast/dessert that's a little different.
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Dessert
Servings 15 muffins


  • 2 cup almond milk or any non-dairy milk of choice
  • 1/2 cup grapeseed oil or other oil of choice
  • 1 1/2 cup cornmeal
  • 10 tbsp brown sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp cinnamon
  • 1 large apple I used a Rosalynn but any kind will do.
  • 4 tsp baking powder
  • 1 tsp salt


  • coconut oil or another oil for greasing muffin tins
  • vegan butter cut in half and spread while warm


  • Preheat the oven to 400 F. If you are greasing your muffin tins, do so now. Otherwise, line your tin/s with paper muffin cups. *See Notes
  • Chop the apple into small pieces. If your apple is small you may want to use two.
  • Add cornmeal, brown sugar, baking powder, and salt in a large mixing bowl. Stir till combined.
  • Stir the milk and oil together in a small mixing bowl or liquid measuring cup.
  • Pour the liquid mixture into the dry mixture and stir until just combined.
  • Fold in your chopped apple until just incorporated.
  • Using a ladle or small measuring cup, pour the batter into your muffin tins/paper cups. Fill to the top for nice size muffin tops (my prefernce) or a little lower for smaller muffins.
  • Bake the muffins for 22 to 24 minutes. (Toothpick inserted should come out clean.)


I tried two methods for baking these. I greased the pan on the first batch but getting them out of the tins was difficult and I mangled quite a few. For the second batch, I lined the tray with paper cups and it made the muffins nice and easy to remove. 
Keyword apple, baking, easy, muffins, simple