Description
Delicious and moist Vegan Cornbread Muffins made with simple plant-based ingredients, perfect as a snack or side dish. These muffins combine the subtle sweetness of cornmeal with the richness of vegan butter and applesauce for a wholesome, dairy-free treat that’s easy to prepare and bake.
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)
Instructions
- Preheat Oven: Preheat the oven to 350°F (177°C) to ensure it reaches the right temperature for even baking of the muffins.
- Prepare Muffin Tin: Grease a muffin tin thoroughly or line it with cupcake liners to prevent sticking, then set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine cornmeal, flour, baking powder, and salt. Stir until all these dry components are evenly blended.
- Incorporate Wet Ingredients: Add nondairy milk, vinegar, applesauce, optional corn if using, and melted vegan butter or coconut oil to the dry mixture. Stir gently just until the batter is evenly mixed, avoiding over-mixing to keep muffins tender.
- Fill Muffin Cups: Evenly divide the batter among the prepared tins, filling each approximately two thirds full to leave room for rising.
- Bake Muffins: Place muffins on the oven’s center rack and bake for 15 minutes (or 16 minutes if corn is added). Check doneness by inserting a toothpick into the center; the muffins are ready when the toothpick comes out mostly clean.
- Cool Muffins: Allow muffins to cool in the tin before removing them. Liners should peel off easily after the muffins have cooled for a few hours.
- Storage: Store the muffins loosely covered on the counter for up to one day. For longer freshness, refrigerate or freeze leftovers in an airtight container.
Notes
- Using applesauce instead of vegan butter or coconut oil makes these muffins fat-free.
- The optional corn adds texture and extra sweetness but can be omitted for a more traditional cornbread flavor.
- Make sure not to over-mix the batter to keep the muffins light and fluffy.
- Test muffins with a toothpick to avoid under or over-baking.
- You can substitute the plant-based milk with any nondairy milk like almond, soy, or oat milk depending on preference.
