Description
These Vegan Cornbread Muffins are a moist, tender, and delicious plant-based twist on classic cornbread. Made without eggs or dairy, they feature cornmeal, plant-based milk, and optional sweet corn to create a fluffy, slightly sweet muffin perfect for snacking or serving alongside soups and stews. Quick to prepare and baked to a golden perfection, they are a wholesome and allergy-friendly treat anyone can enjoy.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal (fine or medium ground) (160g)
- 1 cup flour (spelt, white, or gluten free all purpose) (120g)
- 3 tbsp sugar or xylitol (36g)
- 4 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 1 cup plant-based milk of choice (240g)
- 1/4 cup vegan butter or coconut oil, melted (48g)
- 3 tbsp applesauce or plant-based yogurt (45g)
- 1 tbsp white vinegar or apple cider vinegar (15g)
Optional
- 1 cup corn, drained
Instructions
- Preheat Oven: Preheat your oven to 350° Fahrenheit (177° Celsius) to ensure it’s at the right temperature when you’re ready to bake.
- Prepare Muffin Tin: Grease a muffin tin thoroughly or line it with cupcake liners to prevent the muffins from sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Stir until the mixture is well blended.
- Add Wet Ingredients: Pour in the plant-based milk, vinegar, applesauce, melted vegan butter or coconut oil, and add the optional corn if using. Stir gently until just combined; avoid overmixing to keep the muffins tender.
- Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin on the center rack of the oven and bake for 15 minutes. If using corn, bake for 16 minutes or until the muffins turn lightly golden and a toothpick inserted in the center comes out mostly clean.
- Cool: Allow the muffins to cool in the tin for a few minutes, then remove them to a wire rack to cool completely. The liners will peel off easily once they are fully cooled.
- Store: Store the muffins loosely covered at room temperature overnight. For longer freshness, refrigerate or freeze leftovers in an airtight container after a day.
Notes
- Use fine or medium ground cornmeal for the best texture.
- You can substitute sugar with xylitol for a lower glycemic index sweetener.
- The vinegar helps the muffins rise by reacting with the baking powder.
- Applesauce or plant-based yogurt can replace some or all of the fat for a lower fat option.
- Optional corn adds texture and sweetness; drain well to avoid sogginess.
- Do not overmix the batter to keep muffins light and airy.
- Check doneness with a toothpick to avoid overbaking.
- These muffins freeze well; thaw at room temperature before serving.
