Home Vegetarians Vegan Cornbread Muffins – Loving It Vegan

Vegan Cornbread Muffins – Loving It Vegan

by admin


These vegan cornbread muffins are pure perfection. Savory and a little sweet, these are the best cornbread muffins you’ll ever make!

Vegan cornbread muffins in a stack.
Vegan Cornbread Muffins - Loving It Vegan 236

One of my favorite comedy shows ever is a British show called ‘Miranda’.

In one episode she bites into a muffin and spits it out immediately, horror all over her face, and says: ‘A savory muffin? Life is full of enough disappointments Gary, a savory muffin?’

And now I’ve gone and done it – made some savory muffins! These vegan cornbread muffins are savory. But oh my they are good. And since they are cornbread muffins they are also a little sweet.

And if you want to make them very sweet you can serve them with maple syrup. And if you want them less sweet you can reduce the sugar a little. They can go either way.

The recipe is adapted from our amazing vegan cornbread, and with just a few changes we have these beautiful muffins.

Ingredients You’ll Need:

Photo of the ingredients needed to make vegan cornbread muffins.
Vegan Cornbread Muffins - Loving It Vegan 237

Ingredient Notes

  • Yellow cornmeal – this is called polenta in some countries like Australia and South Africa.
  • Apple cider vinegar – can be replaced with distilled white vinegar.
  • Whole sweet corn kernels – we used canned, drained sweet corn, though you can also use fresh corn or frozen corn.
  • Vegan butter – any kind of vegan butter (tub style or sticks) will work great in this recipe as it’s melted first.
  • Soy milk – or almond milk both work well in this recipe.
Stack of two vegan cornbread muffins
Vegan Cornbread Muffins - Loving It Vegan 238

How To Make Vegan Cornbread Muffins

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

  • Sift all purpose flour into a mixing bowl and add the yellow cornmeal, light brown sugar, baking powder, baking soda and salt. Mix together.
Two photo collage showing dry ingredients added to mixing bowl and mixed together.
Vegan Cornbread Muffins - Loving It Vegan 239
  • Add apple cider vinegar to soy milk and set aside to curdle.
Collage of two photos showing apple cider vinegar added to soy milk in a measuring jug.
Vegan Cornbread Muffins - Loving It Vegan 240
  • Add the vegan butter to a microwave safe bowl. Microwave in 30-second intervals bringing it out to stir every 30-seconds until the butter is melted.
Two photo collage showing vegan butter added to microwave safe bowl and melted.
Vegan Cornbread Muffins - Loving It Vegan 241
  • Add the soy milk and apple cider vinegar mix and maple syrup to the melted butter.
Two photo collage showing vegan buttermilk and maple syrup added to melted vegan butter.
Vegan Cornbread Muffins - Loving It Vegan 242
  • Whisk it together until well mixed.
Two photo collage showing wet ingredients whisked together until smooth.
Vegan Cornbread Muffins - Loving It Vegan 243
  • Pour the wet ingredients over the dry ingredients and mix into a batter. Don’t overmix.
Two photo collage showing wet ingredients added to dry and mixed together into a batter.
Vegan Cornbread Muffins - Loving It Vegan 244
  • Add in the canned whole sweet corn kernels (drained) and fold them into the batter.
Two photo collage showing whole corn kernels added to batter and folded in.
Vegan Cornbread Muffins - Loving It Vegan 245
  • Divide the batter evenly between the muffin partitions of your muffin tray (sprayed with non-stick spray).
  • Bake at 350°F for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
Two photo collage showing cornbread muffins in a muffin tray before and after baking.
Vegan Cornbread Muffins - Loving It Vegan 246
  • Allow the muffins to cool for a few minutes before removing them from the muffin tray and placing them onto a wire cooling rack to cool completely.
Two photo collage showing vegan cornbread muffins on a wire cooling rack and then close up.
Vegan Cornbread Muffins - Loving It Vegan 247

How To Serve Cornbread Muffins

These muffins are divine served alongside savory dishes like vegan chili, vegan stew, vegan minestrone or vegan black bean soup.

They’re also divine eaten alone for breakfast or a quick snack.

Vegan cornbread muffin leaning against another muffin.
Vegan Cornbread Muffins - Loving It Vegan 248

Storing and Freezing

Keep your corn muffins stored in a covered container at room temperature for 2-3 days.

They are also freezer friendly for up to 3 months. Let them cool completely before freezing and then add them to a freezer bag or freezer safe container and freeze.

Vegan cornbread muffin broken in half.
Vegan Cornbread Muffins - Loving It Vegan 249

More Vegan Muffins

  1. Vegan Apple Muffins
  2. Vegan Blueberry Muffins
  3. Vegan Blackberry Muffins
  4. Vegan Chocolate Muffins
  5. Vegan Banana Muffins
  6. Vegan Pumpkin Muffins
Syrup drizzling over a buttered cornbread muffin
Vegan Cornbread Muffins - Loving It Vegan 250

Did you make this recipe? Be sure to leave a comment and rating below!

Vegan cornbread muffins in a stack.

Vegan Cornbread Muffins

These vegan cornbread muffins are pure perfection. Savory and a little sweet, these are the best cornbread muffins you’ll ever make!

Print
Pin
Rate

Course: Breads, Breakfast, Sides

Cuisine: American, Vegan

Diet: Vegan

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 12

Calories: 238kcal

Instructions

  • Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray.

  • Sift all purpose flour into a mixing bowl and add the yellow cornmeal, light brown sugar, baking powder, baking soda and salt. Mix together.

  • Add the apple cider vinegar to the soy milk and set aside to curdle.

  • Add the vegan butter to a microwave safe bowl. Microwave in 30-second intervals bringing it out to stir every 30-seconds until the butter is melted.

  • Add the soy milk and apple cider vinegar mix and maple syrup to the melted butter and whisk together.

  • Pour the wet ingredients over the dry ingredients and mix into a batter. Don’t overmix.

  • Add in the canned whole sweet corn kernels (drained) and fold them into the batter.

  • Divide the batter evenly between the muffin partitions of your prepared muffin tray.

  • Bake for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.

  • Allow to cool for a few minutes before removing them from the muffin tray and placing them onto a wire cooling rack to cool completely.

Notes

  1. Yellow cornmeal is also called Polenta in Australia/South Africa.
  2. Whole sweet corn kernels: We used canned, drained sweet corn, though you can also use fresh corn or frozen corn.
  3. Storing: Keep leftover corn muffins stored in a covered container at room temperature for 2-3 days.
  4. Freezing: They are also freezer friendly for up to 3 months. Let them cool completely before freezing and then add to a freezer bag or freezer safe container.
  5. This recipe was first published in June 2017. It has been updated with new photos and a slightly updated recipe. 

Nutrition

Serving: 1Muffin | Calories: 238kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 349mg | Potassium: 130mg | Fiber: 2g | Sugar: 12g | Vitamin A: 557IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg

DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan





Source link

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More