If you’ve been searching for a delightful and simple treat that brings together the best of texture, flavor, and wholesome plant-based goodness, look no further than this Vegan Cornbread Muffins Recipe. These moist, tender, and slightly sweet muffins boast the perfect crumb and a subtle golden hue that will have you reaching for seconds. Whether you’re new to vegan baking or a seasoned pro, this recipe brings warmth to any table and is sure to become a cherished favorite.
Ingredients You’ll Need
The magic behind these muffins lies in the simplicity of the ingredients, each chosen to enhance the moistness, crumb, and that classic cornbread flavor. From the natural sweetness of cornmeal to the tang of vinegar that helps create the perfect rise, every component plays a crucial role.
- Cornmeal: Using fine or medium-ground cornmeal gives a hearty texture and authentic cornbread flavor.
- Flour: Spelt, white, or gluten-free all-purpose flour adds structure and balances the cornmeal.
- Sugar: A touch of sweetness enhances the overall flavor, and xylitol is a great alternative for a lower glycemic option.
- Baking powder: This is essential for the light and fluffy crumb that makes these muffins so irresistible.
- Salt: Just enough to elevate all the other flavors without overpowering.
- Plant-based milk: Any kind you love works well to bind ingredients and add moisture.
- Vegan butter or oil: Adds richness and keeps the muffins tender; applesauce can be swapped for a fat-free version.
- Applesauce or plant-based yogurt: This adds moisture and a slight tanginess that complements the corn flavor.
- White or apple cider vinegar: Reacts with baking powder to help the muffins rise beautifully.
- Optional corn: Adds bursts of sweet juiciness and extra texture if you want to get a little fancy.
How to Make Vegan Cornbread Muffins Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 350 degrees Fahrenheit (177 Celsius). While it warms up, grease a muffin tin thoroughly or line it with cupcake liners. This simple prep ensures your muffins won’t stick and will come out looking picture-perfect.
Step 2: Combine the Dry Ingredients
In a large bowl, stir together the cornmeal, flour, baking powder, and salt until everything is evenly blended. These dry ingredients lay the foundation for your muffins’ structure and crumb, so mixing them well is key to ensuring an even texture.
Step 3: Mix in Wet Ingredients
Next, add the plant-based milk, vinegar, applesauce, and melted vegan butter or coconut oil to the dry mix. If you’re including canned corn, this is when to fold it in gently. Stir just until everything comes together—overmixing can lead to dense muffins, and we want light and fluffy every time.
Step 4: Fill and Bake
Divide the batter evenly among your cupcake liners or greased muffin cups, filling each about two thirds full to give them room to rise. Place the tin on the center rack and bake for 15 minutes, or 16 if you included corn kernels. Peek at them at around the 15-minute mark by inserting a toothpick into the center—if it comes out mostly clean, they’re done.
Step 5: Cool and Enjoy
Once baked, allow your vegan cornbread muffins to cool in the tin for a bit before transferring them to a cooling rack or gently peeling off the liners. Cooling helps the muffins set, making them easier to remove and enjoy without the crumbs falling apart.
How to Serve Vegan Cornbread Muffins Recipe
Garnishes
A light brush of vegan butter or a drizzle of agave syrup on warm muffins takes the flavor up a notch. For a fresh touch, sprinkle chopped herbs like chives or parsley to add color and a savory kick.
Side Dishes
Vegan Cornbread Muffins Recipe pairs beautifully with hearty soups, spicy chilis, or smoky BBQ jackfruit. Their subtle sweetness and tender crumb offer a perfect counterbalance to savory or spicy dishes, making your meals feel both comforting and complete.
Creative Ways to Present
Try slicing a muffin in half and turning it into a mini sandwich with vegan cheese and tomato slices. Or create a cornbread muffin bread pudding by cubing leftovers and baking with plant-based custard for an indulgent twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Cornbread Muffins Recipe can be kept loosely covered at room temperature overnight to maintain their softness. After that, store them in an airtight container in the fridge to keep them fresh for 3 to 4 days.
Freezing
If you want to enjoy these delightful muffins beyond a few days, freezing is a great option. Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They’ll keep delicious for up to 3 months.
Reheating
To warm up refrigerated or frozen muffins, pop them in a toaster oven or conventional oven at 350 degrees Fahrenheit for about 8-10 minutes until heated through. This brings back the fresh-baked texture and flavor wonderfully.
FAQs
Can I use gluten-free flour for these muffins?
Absolutely! Swapping in your favorite gluten-free all-purpose flour works well and keeps these muffins accessible to those with gluten sensitivities.
Is it necessary to add vinegar in this Vegan Cornbread Muffins Recipe?
Yes, the vinegar reacts with baking powder to create lift and tenderness, but you can experiment with apple cider or white vinegar depending on what’s on hand without affecting the rise much.
Can I omit the sugar or use a natural sweetener?
Yes, you can reduce the sugar or try natural sweeteners like maple syrup or agave, but keep in mind it may alter the texture slightly since sugar contributes to moisture retention.
What can I use instead of vegan butter?
Coconut oil or applesauce are excellent alternatives to vegan butter in this recipe, each bringing their own unique moistness and flavor nuances.
Are these muffins good for breakfast?
Definitely! Their slightly sweet, wholesome nature makes them a perfect companion for morning coffee or tea and can be paired with fruit or nut butters for a filling start to your day.
Final Thoughts
This Vegan Cornbread Muffins Recipe is truly a gem for anyone craving a comforting, plant-based treat that’s as easy to make as it is delightful to eat. Whether you’re serving it up with dinner, packing it in a lunchbox, or enjoying it as an afternoon snack, these muffins bring warmth and joy to every bite. I encourage you to try this recipe soon—you might just find your new favorite muffin!
Print
Vegan Cornbread Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Breakfast; Snack; Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Cornbread Muffins are a delightful, plant-based twist on a classic favorite. Made with cornmeal, flour, and plant-based ingredients, they’re light, fluffy, and perfect for breakfast, snacks, or alongside your favorite savory dishes. Easily customizable with optional corn kernels and suitable for various dietary needs, these muffins bake quickly in the oven with a tender crumb and subtle sweetness.
Ingredients
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, melted (or coconut oil, or applesauce for fat free) (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. Set your oven to 350° Fahrenheit (177° Celsius) to get it ready for baking the muffins.
- Prepare Muffin Tin. Grease a muffin tin well or line it with cupcake liners, then set it aside to use later.
- Mix Dry Ingredients. In a large bowl, stir together cornmeal, flour, baking powder, and salt until thoroughly combined.
- Add Wet Ingredients. Stir in the plant-based milk, vinegar, applesauce, optional corn, and melted vegan butter or oil into the dry mixture. Mix gently until just evenly combined without overmixing.
- Fill Muffin Tins. Divide the batter evenly among the prepared muffin cups, filling each about two thirds full to allow room for rising.
- Bake Muffins. Place the muffin tin on the oven’s center rack and bake for 15 minutes (or 16 minutes if adding corn) until lightly golden and a toothpick inserted comes out mostly clean, indicating they are cooked through.
- Cool Muffins. Allow the muffins to cool before removing them from the tins. If using liners, they should peel off easily after a few hours.
- Store Properly. Once the muffins have cooled, store them loosely covered at room temperature overnight. For longer freshness, refrigerate or freeze leftovers in an airtight container after a day.
Notes
- Use gluten-free flour to make these muffins gluten-free.
- Substitute vegan butter with coconut oil or fat-free applesauce to adjust fat content.
- Applesauce or plant-based yogurt add moisture and tenderness to the muffins.
- Adding corn kernels is optional but adds texture and sweetness.
- Test doneness with a toothpick; slight crumbs on it are okay but no wet batter should remain.
- Store muffins in an airtight container in the fridge or freezer for longer shelf life.
