Description
Delightfully fluffy and moist vegan cornbread muffins made without eggs or dairy. These plant-based muffins combine cornmeal and all-purpose flour with almond milk and a touch of apple cider vinegar for a light, tender crumb. Perfect as a side dish for any meal or a tasty snack.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup vegetable oil or melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until they are evenly combined.
- Combine wet ingredients: In a separate bowl, blend the unsweetened almond milk, vegetable oil (or melted coconut oil), apple cider vinegar, and vanilla extract until smooth.
- Mix wet and dry: Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula or spoon until just combined. Be careful not to overmix as this can make the muffins tough.
- Fill muffin cups: Divide the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- For extra flavor and texture, fold in 1/2 cup of corn kernels or add a pinch of cayenne pepper to the batter.
- Substitute whole wheat flour for half of the all-purpose flour to create a heartier muffin.
- Store leftover muffins in an airtight container at room temperature for up to 3 days to maintain freshness.
