These Vegan Cornbread Muffins are a delicious and easy-to-make treat that is perfect for any occasion. Whether you’re looking for a tasty side dish for a hearty stew or chili, or just want a sweet and savory snack, these muffins are sure to hit the spot. Made with simple, plant-based ingredients, these muffins are also dairy-free and egg-free, making them suitable for vegans. In this recipe, we’ll show you how to make these fluffy and flavorful muffins that everyone will love.
Ingredients for Vegan Cornbread Muffins
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup non-dairy milk (such as almond, soy, or oat milk)
- 1/4 cup vegetable oil
- 1/4 cup applesauce
- 1 tablespoon maple syrup (optional, for added sweetness)
How to Make Vegan Cornbread Muffins
1. Preheat the Oven and Prepare the Muffin Tin
- Preheat your oven to 400°F (200°C).
- Grease a 12-cup muffin tin or line it with paper liners.
2. Mix the Dry Ingredients
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Add the Wet Ingredients
- In a separate bowl, mix together the non-dairy milk, vegetable oil, applesauce, and maple syrup (if using).
4. Combine the Wet and Dry Ingredients
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in tough muffins.
5. Fill the Muffin Tin
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake the Muffins
- Bake the muffins in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
- Remove the muffins from the oven and let them cool in the pan for a few minutes.
- Transfer the muffins to a wire rack to cool completely before serving.
About the Main Ingredients
Cornmeal
Cornmeal is the main ingredient in these muffins, giving them their characteristic corn flavor and slightly gritty texture. Look for finely ground cornmeal for the best results.
All-Purpose Flour
All-purpose flour helps to give the muffins structure and helps them rise. You can use whole wheat flour or a gluten-free flour blend if you prefer.
Non-Dairy Milk
Non-dairy milk, such as almond, soy, or oat milk, is used to moisten the batter and create a tender crumb. Choose a plain, unsweetened variety for the best results.
Vegetable Oil
Vegetable oil adds moisture to the muffins and helps to keep them tender. You can use melted coconut oil or another neutral oil if you prefer.
Applesauce
Applesauce acts as a binder in these vegan muffins, replacing the need for eggs. It also adds natural sweetness and moisture to the muffins.
Maple Syrup
Maple syrup is optional in this recipe but adds a touch of sweetness and flavor to the muffins. You can adjust the amount of maple syrup to suit your taste.
Tips for Making the Perfect Vegan Cornbread Muffins
- Don’t Overmix the Batter: Overmixing can lead to tough muffins. Stir the wet and dry ingredients together until just combined.
- Adjust the Sweetness: If you prefer sweeter muffins, you can increase the amount of sugar or maple syrup in the recipe.
- Add Mix-Ins: Feel free to add mix-ins to your muffins, such as chopped jalapeños, vegan cheese, or corn kernels, for extra flavor and texture.
- Serve Warm: These muffins are best served warm, so pop them in the microwave for a few seconds before serving if they’ve cooled down.
