Vegan Cornbread Muffins: What You Need to Know!
These vegan cornbread muffins have all the corny, sweet-savory goodness of classic cornbread but packed into the easy-to-eat shape of a muffin. They’re so simple to make that even people without a particular penchant or proclivity for baking will find them worth the while.
Like most classic cornbreads, these are the perfect compliment to hearty chilis, but also just very good by themselves. And the option is yours whether or not to include the jalapeño – I personally like the addition of something spicy to cornbread, but they’d hardly be much worse for wear without the the pepper.
At BBQs and Potlucks, these are always welcome. Or really, wherever and whenever you need that cornbread sponge to clean that last bit of scrumptious moisture off your bowl or plate. Like for example, make them with this delicious and easy vegan crockpot chili, and you won’t be disappointed. The sweet corn-y flavor of these vegan cornbread muffins really pairs well with savory and spicy dishes.
Additionally, make sure that you use a medium grind cornmeal for these vegan cornbread muffins, such as this Medium Grind Cornmeal from Bob’s Red Mill. The medium grind will ensure that your muffins are perfectly textured, rather than too fine or too gritty.
Well, what more can be said about these fluffy vegan cornbread muffins? You’ll just have to make them for yourself to discover the true wonderfulness that is a warm, savory vegan cornbread muffin!
As always, if you liked these vegan cornbread muffins, leave a comment and rating down below – let me know how it went for you.
Vegan Cornbread Muffins
Equipment
- Muffin Tin
- Oven
Ingredients
- 1 cup medium grind cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons nutritional yeast
- ½ teaspoon salt
- 1 tablespoon ground flaxseed
- 3 tablespoons warm water
- 1 cup soy milk
- ¼ cup olive oil
- ¼ cup sugar
- 1 jalapeño, finely chopped (optional)
Instructions
- Preheat your oven to 400°F (~200 degrees Celsius). Spray 12-count muffin tin with non-stick cooking spray or grease with some kind of oil. Then, mix together the ground flaxseed and warm water and let set to thicken, about 5 minutes.
- Combine the cornmeal, flour, baking powder, nutritional yeast and salt in a large mixing bowl. In another bowl, whisk together the soy milk, thickened flaxseed, sugar, olive oil and jalapeño.
- Pour the wet ingredients into the dry, and fold everything together until no dry flour remains. After that, spoon heaping amounts of batter into the muffin wells and fill them about 2/3 of the way full.
- Bake the cornbread muffins for 15 to 16 minutes, until the tops are golden and a toothpick comes out with no batter on it.
- Set them to cool for a couple minutes or eat immediately.
Video
Nutrition
If you’re in the mood for another delicious muffin, check out these delicious Blueberry Streusel Muffins, too!
May you have good food in good company,
That Vegan Nephew
Leave a Reply