Vegan Classic Cornbread Muffins
Fluffy, golden, and perfectly balanced between sweet and savory, these Vegan Classic Cornbread Muffins are a must-try for plant-based baking enthusiasts. Made with simple ingredients like yellow cornmeal, almond milk, and a touch of vanilla, this dairy- and egg-free recipe delivers the traditional cornbread flavor you love with a moist, tender texture that’s ideal for pairing with soups, chilis, or enjoying as a stand-alone snack. Naturally sweetened with a hint of sugar and made lighter with the use of vegan buttermilk, these muffins are ready in just 30 minutes, making them perfect for busy weeknights or last-minute gatherings. Whether served warm or at room temperature, these customizable, crowd-pleasing muffins are bound to become a staple at your table.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Granulated sugar
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Stir well to ensure even distribution of ingredients.
In a separate bowl or measuring cup, whisk together the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle slightly, forming a vegan buttermilk.
Add the vegetable oil and vanilla extract to the buttermilk mixture, and whisk until well combined.
Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or a wooden spoon to stir just until all the ingredients are combined. Be careful not to overmix; it's okay if the batter is a little lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature, and enjoy as a delicious vegan side dish or snack.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 34.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3316 mg | 144% | |
| Total Carbohydrate | 318.9 g | 116% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 101.7 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 443 mg | 34% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 447 mg | 10% | |
*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.
