Description
These tender vegan cornbread muffins are slightly sweet, perfectly crumbly, and fluffy, making them an ideal accompaniment to chili, soups, or a delicious snack on holidays or any day.
Ingredients
Wet Ingredients
- 1 cup of plant-based milk (soymilk works best)
- 1 tablespoon of apple cider vinegar
- ½ cup of neutral oil
Dry Ingredients
- 1 ½ cups of all-purpose flour
- 1 cup of yellow cornmeal
- ⅓ cup of brown sugar
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
Add-ins
- 1 cup of sweet corn (frozen)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking.
- Make Vegan Buttermilk: In a large bowl, whisk together the plant-based milk and apple cider vinegar until the mixture thickens and curdles, forming vegan buttermilk. Add the neutral oil and mix well, then set aside.
- Combine Dry Ingredients: In a separate medium bowl, mix the all-purpose flour, yellow cornmeal, brown sugar, baking powder, baking soda, and salt until evenly combined.
- Mix Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients. Gently mix until just combined; some streaks of flour are fine. Avoid overmixing to keep the muffins tender.
- Add Sweet Corn: Fold in the frozen sweet corn until evenly distributed, ensuring not to overmix the batter.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup to the top.
- Bake: Bake in the preheated oven for about 20 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean.
- Cool: Remove muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a cooling rack to cool completely.
Notes
- Don’t over-mix the batter to avoid dense, gummy muffins; mix just until combined.
- If you don’t have muffin liners, grease the muffin tin thoroughly before adding the batter to prevent sticking.
- Adjust the sweetness by adding more or less brown sugar based on your preference.
- Allow muffins to rest for 5-10 minutes in the pan before removing to ensure they hold together and don’t fall apart.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bake
- Method: Baking
- Cuisine: American
