Description
These Vegan Cornbread Muffins are a delicious and allergy-friendly alternative to traditional cornbread, perfect for a light snack or a side. Made with plant-based milk, vegan butter or coconut oil, and optional sweet corn, they offer a moist, tender crumb with a subtly sweet flavor. Gluten-free and customizable with your choice of flour and sweetener, these muffins are easy to prepare and bake in just 15 minutes.
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, 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 (optional)
Instructions
- Preheat oven: Preheat your oven to 350° Fahrenheit (177° Celsius) to ensure it reaches the correct baking temperature by the time the batter is ready.
- Prepare muffin tin: Grease your muffin tin thoroughly or line it with cupcake liners to prevent the muffins from sticking and make removal easier.
- Mix dry ingredients: In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt. Stir them together until evenly mixed.
- Add wet ingredients: Pour in the plant-based milk, vinegar, applesauce, optional corn, and melted vegan butter or coconut oil. Stir gently until just combined, avoiding overmixing to keep the texture light and tender.
- Fill muffin tins: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow space for rising during baking.
- Bake the muffins: Place the muffin tin on the center rack of the oven and bake for about 15 minutes, or 16 minutes if you added corn. The muffins are done when they turn lightly golden and a toothpick inserted into the center comes out mostly clean.
- Cool before removing: Allow the muffins to cool in the tin before removing them. This helps them set and makes them easier to take out without breaking. Cupcake liners will peel off easily after a few hours.
- Store properly: Once cooled, store the muffins loosely covered on the counter if consuming within a day. For longer freshness, refrigerate or freeze leftovers in an airtight container.
Notes
- You can substitute the sugar with xylitol for a lower glycemic option.
- For a fat-free version, replace vegan butter or coconut oil with applesauce.
- Using gluten-free flour makes this recipe suitable for gluten-intolerant diets.
- Adding corn is optional but adds a nice texture and sweetness.
- Check muffin doneness with a toothpick; batter should not stick heavily.
- To keep muffins fresh longer, refrigerate or freeze after a day.
