The best vegan Cornbread Muffins with jalapeno are perfectly sweet with a bit of heat! They bake up moist, tender and are perfect for pairing with soups, stews and chilies.
Growing up I do remember the wonderful cornbread muffins my mom would make. Oh the joyous and delicious memories!
Now that I’m older and like a kick of heat with almost everything I eat, the addition of jalapenos is the next step to even more joyous and delicious memories.
I recently shared my favorite cornbread recipe. It’s moist, tender, and best of all it’s not too dry. It’s easily customizable too. But sometimes you just want muffins!
These vegan cornbread muffins are some of the easiest you’ll ever make. They can be whipped up and pulled out of the oven in just 30 minutes of time.
So without further ado, let’s get to it!
Vegan Cornbread Muffins
- This vegan cornbread muffin recipe uses equal parts flour and yellow cornmeal. It makes for the perfect texture and corn taste.
- The muffins get their rich flavor and moist crumb from a mix of vegan buttermilk and oil (vegan butter would be great too). The vegan buttermilk is super easy to make, all you’ll need is lemon or apple cider vinegar, let it mix with the milk to sour.
- Keep these muffins simple or use add-ins: 1 – 2 jalapenos, 1 cup corn, blueberries, vegan cheese, or crumbled coconut bacon.
- These corn muffins are lightly sweet. Feel free to add adjust the sugar, up or down, to your liking.
- Store leftover muffins, covered, on the counter for 4 – 5 days. They freeze well and can be stored in the freezer, individually wrap, for up to 2 – 3 months.
What To Serve With Cornbread Muffins
Now for the best part – eating cornbread muffins! Here’s a few great recipes that go well with cornbread:
- Easy Three Bean Chili
- Instant Pot Red Beans and Rice
- Vegan Minestrone
- Vegetable Chili
- Quinoa Verde Chili
- Healthy Baked Beans
- Sweet Potato and Quinoa Chili
- and it’s great smeared with butter or this Triple Berry Chia Jam!
If you try this cornbread muffin recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
VEGAN CORNBREAD MUFFINS
Vegan cornbread muffins are lightly sweet with a little bit of heat, and a perfect side for chilis and baked beans, or eaten as a snack with butter or jam.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: Makes 12 1x
- Category: Side, Snack, Bread
- Method: Bake
- Cuisine: Vegan, American
- 1 cup yellow cornmeal
- 1 cup flour (light spelt, all-purpose, pastry flour or GF 1–1 blend)
- 1 tablespoon baking powder
- generous pinch of salt
- ⅓ cup light flavored olive oil, use your favorite oil*
- ⅓ cup packed light or dark coconut sugar
- 1 cup unsweetened non-dairy milk, room temperature
- juice of 1 small lemon or 1 teaspoon apple cider vinegar
- 1 – 2 chopped jalapeno peppers, seeds removed and diced, optional
Prep: Preheat oven to 350 degrees F. Line a muffin pan with liners or spray with nonstick spray.
Vegan buttermilk: In a 2 cup measuring cup, add the milk and lemon juice/apple cider vinegar, let rest for 5 – 7 minutes to curdle and make vegan buttermilk.
Dry Ingredients: In a large bowl, mix together the cornmeal, flour, baking powder, and salt. Set aside.
Wet ingredients: To the vegan buttermilk, add the oil and coconut sugar, mix until combined.
Combine: Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
Bake: Spoon batter into muffin tin holes, filling about ¾ full. Place in the oven and bake for 20 minutes. Use a toothpick to test for doneness. If it comes out clean, the muffins are done. Let muffins cool a few minutes before removing them.
Makes 12 muffins
Store: Keep leftovers in an airtight container at room temperature or in the refrigerator for up to 4 – 5 days. To store longer, keep them individually wrapped in the freezer for up to 2 – 3 months. Reheat in the microwave.
*Use your favorite neutral oil, even coconut oil in it’s melted state would be delicious. Vegan butter would work well too (I recommend Miyoko’s).
Optional add-ins: Not feeling the jalapeno, instead try 1 cup corn (fresh, canned or frozen), 1 cup fresh or frozen blueberries, 1 cup dried cranberries, 1 cup shredded vegan cheddar cheese, or ½ cup crumbled coconut bacon. Feel free to mix and match using your best judgement. Add in after mixing the batter.
Skillet Cornbread: Baking cornbread in a skillet gives it an even heartier, crunchy crust. Bake this cornbread in a 9-inch or 10-inch oven safe greased skillet at the same temperature for the same amount of time.
Keywords: vegan cornbread muffins