Dairy-Free Classic Cornbread Muffins
Discover the perfect harmony of tradition and modern dietary needs with these Dairy-Free Classic Cornbread Muffins. Crafted with medium-grind cornmeal and a touch of honey or maple syrup, these muffins are irresistibly tender and flavorful, boasting a golden crust and moist crumb. Using soy milk paired with apple cider vinegar as a clever substitute for buttermilk, this recipe maintains that classic cornbread tang while remaining entirely dairy-free. Ready in just 30 minutes, these cornbread muffins are easy to whip up, making them ideal for busy weeknights or casual gatherings. Whether served warm alongside chili, barbecued dishes, or enjoyed on their own, these muffins provide a comforting taste of home in every bite. Perfect for those seeking a dairy-free alternative, this recipe is a must-try for cornbread enthusiasts!
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Recipe Information
Ingredients
- 1 cup medium-grind cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 cup granulated sugar
- 1 cup soy milk or any non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 egg
- 0.25 cup vegetable oil
- 2 tablespoons honey or maple syrup
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease with non-dairy cooking spray.
In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar. Whisk together until well blended.
In a separate small bowl, mix the soy milk (or your chosen non-dairy milk) with apple cider vinegar to create a vegan buttermilk. Let it sit for about 5 minutes.
In another bowl, beat the egg and mix in the vegetable oil and honey (or maple syrup). Stir the mixture until smooth.
Gradually combine the wet ingredients with the dry ingredients, starting with the vegan buttermilk mixture, followed by the egg mixture. Stir until just combined. Be careful not to overmix.
Using an ice cream scoop or a spoon, divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 35.3 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 3367 mg | 146% | |
| Total Carbohydrate | 281.9 g | 103% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 86.5 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 350 mg | 27% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
