Cornmeal: Medium-grind gives a grittier texture, fine cornmeal makes a smoother crumb. I like something in between, so I pulse medium-grind in a coffee grinder for the perfect balance. Use medium for texture, fine for smoothness, or a mix of both.
Vegan Cornbread Muffins
These Vegan Cornbread Muffins are fluffy, buttery, and slightly sweet! Made with all-purpose flour, cornmeal, and dairy-free butter, they come together quickly with no mixer required and are perfect alongside vegetarian chili, soups, or your favorite holiday sides. No one will guess they’re vegan!
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Servings: 12
Ingredients
- 1 cup Cornmeal fine or medium ground, see note
- 1 cup All-Purpose Flour
- 2 teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Kosher Salt see note
- 1 cup Unsweetened Plant-Based Milk room temperature
- 1 tablespoon Apple Cider Vinegar
- ¼ cup Organic Cane Sugar
- 2 tablespoons Maple Syrup
- ¼ cup melted Vegan Butter
Instructions
- Preheat the oven to 350℉ and grease a 12-cup muffin pan.
- In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the plant-based milk and apple cider vinegar to create vegan “buttermilk."
- Whisk the organic cane sugar, maple syrup, and melted vegan butter into the buttermilk until combined.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Avoid overmixing. Let the batter rest for 5 minutes, and do not mix again after resting.
- Scoop the batter into the muffin cups, filling each about ¾ full.
- Bake for 17-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes before serving. Enjoy!
Notes
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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