Vegan Classic Cornbread Muffins
Fluffy, golden, and delicious, these Vegan Classic Cornbread Muffins are a plant-based twist on a timeless favorite. Made with simple pantry staples like yellow cornmeal, all-purpose flour, and unsweetened almond milk, these muffins are perfectly moist and lightly sweetened, with just the right amount of crumbly texture. Using apple cider vinegar to create a vegan buttermilk ensures a tender, rise-to-perfection batter, while vanilla extract adds a subtle depth of flavor. Ready in just 30 minutes, these muffins are ideal as a comforting side to savory soups, chilis, or BBQ dishes, or as a snack on their own. Bake up a batch today for a quick, easy, and crowd-pleasing treat that's completely dairy- and egg-free!
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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
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
Step 2
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.
Step 3
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.
Step 4
Add the vegetable oil and vanilla extract to the buttermilk mixture, and whisk until well combined.
Step 5
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.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Step 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Step 9
Serve the muffins warm or at room temperature, and enjoy as a delicious vegan side dish or snack.
Nutrition Facts
| Serving size | (708.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1888.9 |
| Total Fat 62.4g | 0% |
| Saturated Fat 8.7g | 0% |
| Polyunsaturated Fat 34.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3316.3mg | 0% |
| Total Carbohydrate 318.9g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 101.7g | |
| Protein 24.7g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 443.1mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 446.9mg | 0% |
Source of Calories