I love this recipe because it creates tender cornbread muffins using simple plant-based ingredients. The vegan buttermilk gives the muffins a light texture while the cornmeal adds a classic rustic flavor.
Another reason I enjoy making these muffins is their versatility. I can keep them savory with jalapeños, or add sweet ingredients like berries or dried fruit to change the flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup yellow cornmeal 1 cup flour (light spelt, all-purpose, pastry flour or gluten-free 1:1 blend) 1 tablespoon baking powder generous pinch of salt 1/3 cup light flavored olive oil or neutral oil 1/3 cup packed light or dark coconut sugar 1 cup unsweetened non-dairy milk, room temperature juice of 1 small lemon or 1 teaspoon apple cider vinegar 1–2 jalapeño peppers, seeds removed and diced (optional)
Directions
I start by preheating the oven to 350°F and lining a muffin pan with paper liners or lightly spraying it with nonstick spray.
To prepare the vegan buttermilk, I combine the non-dairy milk with lemon juice or apple cider vinegar in a measuring cup. I let the mixture sit for about 5 to 7 minutes until it slightly curdles.
In a large mixing bowl, I combine the cornmeal, flour, baking powder, and salt. I mix them together and set the bowl aside.
Next, I add the olive oil and coconut sugar to the vegan buttermilk mixture and stir until everything is well combined.
I pour the wet ingredients into the bowl with the dry ingredients and whisk gently until the batter comes together. I avoid overmixing so the muffins remain tender.
If I want a slightly spicy flavor, I fold in the diced jalapeños.
I spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
I bake the muffins for about 20 minutes, checking doneness with a toothpick inserted into the center. If it comes out clean, the muffins are ready.
After baking, I allow the muffins to cool for a few minutes before removing them from the pan.
Servings And Timing
I usually prepare this recipe in about 25 minutes and it makes 12 muffins.
I sometimes replace the jalapeños with sweet ingredients such as blueberries or dried cranberries. Another variation I enjoy is adding corn kernels to give the muffins extra texture.
For a savory option, I occasionally mix in shredded vegan cheddar cheese or plant-based bacon pieces.
Storage/Reheating
I store leftover muffins in an airtight container at room temperature or in the refrigerator for up to 4 to 5 days.
For longer storage, I wrap them individually and freeze them for up to 2 to 3 months. To reheat, I warm them briefly in the microwave until soft.
FAQs
Can I Make This Recipe Gluten-Free?
I sometimes use a gluten-free 1:1 flour blend, which works well with the cornmeal.
What Non-Dairy Milk Works Best?
I often use almond milk or oat milk, but any unsweetened plant-based milk works.
Why Do I Add Lemon Juice Or Vinegar?
I add it to create vegan buttermilk, which helps the muffins become light and fluffy.
Can I Bake This As Cornbread Instead Of Muffins?
I sometimes bake the batter in a greased skillet or baking dish for a classic cornbread texture.
How Do I Keep The Muffins Moist?
I store them in an airtight container so they retain their moisture and softness.
Conclusion
I enjoy making Vegan Cornbread Muffins because they are quick, flavorful, and adaptable. The combination of cornmeal, plant-based ingredients, and optional add-ins makes them suitable for both sweet and savory variations. It is a recipe I like preparing whenever I want a warm and comforting baked treat that is simple and satisfying.
Vegan cornbread muffins with golden cornmeal, fluffy texture, and dairy free ingredients. A simple homemade vegan muffin recipe perfect for breakfast or side dishes.
Author:Emma
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:12 muffins
Category:Bread / Side Dish
Method:Baking
Cuisine:American
Diet:Vegan
Ingredients
1 cup yellow cornmeal
1 cup flour (light spelt, all-purpose, pastry flour, or gluten-free 1:1 blend)
1 tablespoon baking powder
Generous pinch of salt
1/3 cup light flavored olive oil (or any neutral oil)
1/3 cup packed coconut sugar (light or dark)
1 cup unsweetened non-dairy milk, room temperature
Juice of 1 small lemon or 1 teaspoon apple cider vinegar
1–2 jalapeño peppers, seeds removed and diced (optional)
Instructions
Preheat the oven:
Preheat oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease with nonstick spray.
Make vegan buttermilk:
In a measuring cup, combine the non-dairy milk and lemon juice (or apple cider vinegar). Let it sit for 5–7 minutes to curdle and create vegan buttermilk.
Mix the dry ingredients:
In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt.
Prepare the wet mixture:
Add the olive oil and coconut sugar to the vegan buttermilk and stir until well combined.
Combine the batter:
Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the diced jalapeños if using. Avoid overmixing.
Fill the muffin pan:
Spoon the batter into the muffin cups, filling each about 3/4 full.
Bake the muffins:
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve:
Allow muffins to cool for a few minutes before removing from the pan. Serve warm or at room temperature.
Notes
Use any neutral oil, melted coconut oil, or vegan butter for the best flavor.
Optional mix-ins include corn kernels, blueberries, dried cranberries, vegan cheddar, or coconut bacon.
Store muffins in an airtight container for 4–5 days or freeze for up to 3 months.
For a crisp crust, bake the batter in a 9–10 inch oven-safe skillet instead of muffin tins.
