Description

These Vegan Cornbread Muffins are a delicious and moist plant-based twist on a classic favorite. Made with cornmeal, flour, and a blend of vegan-friendly ingredients like plant-based milk, vegan butter, and applesauce, they offer a slightly sweet and tender crumb. Perfect as a side for chili, soups, or enjoyed on their own, these muffins are easy to prepare, baked to a golden finish, and suitable for gluten-free diets if using gluten-free flour.

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

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Instructions

Preheat the oven: Preheat your oven to 350° Fahrenheit (177° Celsius) to prepare for baking the muffins.
Prepare the muffin tin: Grease the muffin tin thoroughly or line it with cupcake liners to prevent sticking, then set it aside for later use.
Mix dry ingredients: In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt. Stir until they are evenly mixed for a uniform batter base.
Add wet ingredients: Pour in the plant-based milk, vinegar, applesauce, optional corn, and melted vegan butter or oil. Mix gently until just combined, being careful not to overmix to keep the muffins tender.
Fill the muffin tins: Divide the batter evenly among the prepared muffin cups, filling each one about two-thirds full for optimal rising.
Bake: Place the muffin tin on the center rack of the oven. Bake for 15 minutes (or 16 minutes if adding corn) until the muffins turn lightly golden and a toothpick inserted in the center comes out mostly clean, indicating doneness.
Cool: Remove the muffins from the oven and allow them to cool in the tin. Once cool, the liners should peel off easily.
Store: Store cooled muffins loosely covered at room temperature overnight. For longer freshness, refrigerate or freeze leftovers in an airtight container after one day.

Notes

Using gluten-free flour makes these muffins suitable for a gluten-free diet.
Substitute sugar with xylitol for a low-sugar option.
Applesauce can replace vegan butter or oil for a fat-free version.
Adding corn to the batter adds texture and sweetness but is optional.
Ensure not to overmix the batter to keep muffins light and fluffy.
To check doneness, a toothpick inserted in the center should come out mostly clean.
Store muffins in an airtight container to maintain freshness.