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Vegan cornbread muffins.
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5 from 13 votes

Vegan Cornbread Muffins

These vegan cornbread muffins are so simple to make with wholesome pantry ingredients. They are moist and delicate and pair SO well with your favorite chili.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: bread, muffins
Cuisine: American
Diet: Vegan
Servings: 12 muffins
Calories: 182kcal
Author: Alison Corey

Ingredients

Dry Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • cup organic cane sugar

Wet Ingredients

  • 1 cup dairy-free milk
  • 1 tablespoon apple cider vinegar
  • cup avocado oil
  • 2 tablespoon maple syrup

Optional Mix-Ins

  • 1 jalapeño pepper finely diced
  • ½ cup shredded vegan cheese

Instructions

  • Preheat the oven to 400° F. Prepare your muffin tin. Add liners to each muffin cup.
  • Add one tablespoon of apple cider vinegar to 1 cup of dairy-free milk. Allow it to sit for 10 minutes.
  • Combine the dry ingredients in a medium mixing bowl. Whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
  • Add the wet ingredients to the dry ingredients. Fold in the vegan buttermilk, avocado oil, and maple syrup. Stir until just combined.
  • Fill the muffin cups ⅔ of the way full with the batter.
  • Bake for 18-20 minutes or until a toothpick inserted comes out clean and the tops are slightly golden brown.
  • Allow the muffin tin to cool for 10 minutes. Then, transfer to a cooling rack to cool completely.

Notes

Tips for Making Vegan Cornbread Muffins
  • Be sure to make the vegan buttermilk and not simply use dairy-free milk. The buttermilk adds richness and moisture to cornbread.
  • Mix the batter just until the dry ingredients are incorporated. Overmixing can lead to tough muffins.
  • Make sure your ingredients are at room temperature. Cold ingredients can make the muffins denser.
  • Let the batter rest for about 10-15 minutes before baking. This lets the liquid fully hydrate the cornmeal, resulting in a softer texture.
  • Store at room temperature in an airtight container for 3-4 days. 
  • Freeze in a freezer-safe container for 2-3 months.
  • Defrost overnight at room temperature.
  • To reheat wrap each muffin in a moist paper towel and microwave for a few seconds. 

Nutrition

Calories: 182kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 214mg | Potassium: 90mg | Fiber: 2g | Sugar: 8g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg