Vegan Cornbread Muffins

A plate of vegan cornbread muffins, with sliced jalapeños on top, with one muff cut in half with vegan butter on it, and jalapeño slices around

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4.80 from 5 votes

These vegan cornbread muffins are moist, tender, and have a nice kick from fresh jalapeños.

Prep Time 8

Cook Time 19

Total Time 29

Servings

Calories 160kcal

Ingredients

1 1/4 cups fine grain cornmeal (150g)
1 cup all-purpose flour (148g) or, all-purpose gluten-free flour mix (NOT baking mix)
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon sea salt
1/3 cup pumpkin puree
1 cup unsweetened almond milk or any vegan milk
2 teaspoons apple cider vinegar or white vinegar
1/4 cup melted vegan butter (44g)
3 tablespoons cane sugar or coconut sugar or organic brown sugar
2 jalapeños de-seeded and finely diced, plus slices for the tops

Instructions

Preheat the oven to 350°F/180°C.
Line a muffin tin with cupcake liners. If not using liners, grease lightly with coconut oil or spray with baking spray. Set aside.
Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
In a large bowl, mix all the dry ingredients together. Set aside.
In a smaller bowl, mix all the wet ingredients together slow to incorporate, then a bit quicker to mix together properly.
Pour the wet ingredients into the dry and mix until combined.
Add in the diced jalapeños and mix gently.
Spoon equally throughout the 12 muffin cups.
Add a thin slice of jalapeño to the top of each and press down gently.
Bake for 18-22 minutes. The muffins are done when they bounce back slightly to touch.
Serve immediately and enjoy!

Notes

Store in an airtight container on the counter for up to 5 days, and reheat in the oven or microwave. To freeze, wrap each muffin in plastic wrap then place in an airtight container for up to 3 months.

Nutrition