Vegan Cornbread Muffins
Vegan cornbread muffins with golden cornmeal, fluffy texture, and dairy free ingredients. A simple homemade vegan muffin recipe perfect for breakfast or side dishes.
- 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.
Find it online: https://allcookedup.com/vegan-cornbread-muffins/
