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
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, 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.
