Description
These Vegan Cornbread Muffins are a delicious, dairy-free, and egg-free twist on traditional cornbread. Perfectly moist with a slight sweetness and optional corn kernels for extra texture, they make an ideal snack or side dish. Made with plant-based ingredients, these muffins are quick to prepare and bake, suitable for vegan and vegetarian diets.
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 (48g) or applesauce for fat free option
- 3 tbsp applesauce or plant based yogurt (45g)
- 1 tbsp white vinegar or apple cider vinegar (15g)
Optional
- 1 cup corn, drained
Instructions
- Preheat the oven: Preheat your oven to 350° Fahrenheit (177° Celsius) to prepare for baking the muffins.
- Prepare muffin tin: Grease a muffin tin thoroughly or line it with cupcake liners to prevent sticking. Set aside while you mix the batter.
- Mix dry ingredients: In a large mixing bowl, stir together the cornmeal, flour, baking powder, and salt until combined evenly.
- Add wet ingredients: Stir in the plant-based milk, vinegar, applesauce, optional corn kernels, and melted vegan butter or oil. Mix just until everything is evenly incorporated; avoid overmixing.
- Fill muffin tins: Divide the muffin batter evenly among the prepared muffin cups, filling each about two thirds full to allow room for rising.
- Bake the muffins: Place the tray on the oven’s center rack and bake for 15 minutes (or 16 minutes if including corn) until the tops are lightly golden and a toothpick inserted in the center comes out mostly clean.
- Cool before removing: Let the muffins cool in the tin for a short while before removing. Allowing them to cool further will help liners peel off easily.
- Storage: Once cooled, store the muffins loosely covered at room temperature overnight. For best freshness and longevity, refrigerate or freeze leftovers in an airtight container after one day.
Notes
- You can substitute sugar with xylitol for a lower glycemic option.
- Use applesauce instead of vegan butter or coconut oil for a fat-free version.
- Flour options include spelt, white, or gluten-free all-purpose flour depending on dietary needs.
- Including corn kernels is optional but adds nice texture and sweetness.
- Check for doneness using a toothpick test to avoid overbaking.
- Store muffins properly to maintain moisture and freshness.
