Vegan Cornbread Muffins

5 from 1 vote

These tender vegan cornbread muffins are slightly sweet, perfectly crumbly, fluffy, and perfect on holidays, alongside chili, soup, or as a tasty snack.

Prep Time15

Cook Time25

Total Time40

Course: Bread, Side Dish, Snack

Cuisine: American

Diet: Vegan

Servings:

Calories: 306kcal

Author: Toni Okamoto

Equipment

Ingredients

1 cup of plant-based milk (soymilk works best)
1 tablespoon of apple cider vinegar
½ cup of neutral oil
1 ½ cups of all-purpose flour
1 cup of yellow cornmeal
⅓ cup of brown sugar
1 teaspoon of baking powder
½ teaspoon of baking soda
¼ teaspoon of salt
1 cup of sweet corn

Instructions

Preheat the oven to 350 degrees F. and line a muffin tin with liners.
In a large bowl, add the plant-based milk and apple cider vinegar. Whisk until the plant-based milk begins to thicken and it becomes vegan buttermilk. Add the oil, mix well, and set aside.
In a medium bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Mix well and add the dry ingredients to the bowl with the wet ingredients.
Mix until just combined and you still see some dry ingredients.
Add the frozen corn and mix until all of the ingredients are well incorporated, but do not overmix.
Scoop the batter into the prepared muffin tin and fill to the top.
Bake for 20 minutes or until a knife inserted in the middle of one, comes out mostly clean.
Remove them from the oven and allow them to cool in the baking tin for 5 minutes. Transfer them to a cooling rack.

Notes

Don’t over-mix the batter: To avoid dense, gummy cornbread muffins. Instead, gently fold the ingredients until the batter is only just mixed.
If you don’t have liners: You can pour the batter directly into the muffin pan, but make sure to grease it thoroughly to avoid sticking.
Adjust sweetness: Depending on how sweet you prefer cornbread.
Let them rest: In the pan for 5-10 minutes before removing and leaving to cool on a rack. Don’t serve them too early, or they may fall apart.

Nutrition