Easy Vegan Cornbread Muffins

by Steph Sunshine at StephSunshine.com

Yield11-12 muffins

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Ingredients

  • 1 1/2 cups plain, unsweetened almond milk (or other non-dairy milk)
  • 3 tbsp. apple cider vinegar (or white vinegar)
  • 1 1/2 cups cornmeal
  • 1 3/4 cups plus 2 tbsp. all-purpose flour
  • 1 cup vegan light brown sugar
  • 1 1/2 tbsp. baking powder
  • 1 tsp. salt
  • 1/2 cup vegan butter, melted and cooled

Instructions

  1. Position a rack in the middle of your oven and preheat the oven to 400°F (200°C).

  2. Grease a standard-sized muffin tin with oil or vegan butter.

  3. In a large measuring cup or bowl, combine your non-dairy milk and vinegar, then set it aside to curdle.

  4. In a medium mixing bowl, mix your dry ingredients: cornmeal, flour, brown sugar, baking powder, and salt. You may wish to sift these ingredients if they’re a bit lumpy.

  5. Add your curdled non-dairy milk and melted vegan butter to the dry ingredients and mix until just combined. Don’t overmix; you want some lumps remaining, as shown in the photo.

  6. Add the batter to the muffin tin so it’s almost reaching the tops of the wells (about 100 grams of batter per muffin). Bake for 20-22 minutes, until the cornbread is golden brown on top and an inserted toothpick comes out clean.

  7. Let the muffins cool in the tray on a wire rack for 10 minutes, then remove the muffins from the tray and place them directly on the wire rack to cool. You can enjoy them while they’re still warm with vegan butter.

Notes & Hints

If you prefer to use cupcake liners, the muffins will be slightly smaller, so you may need more than 12 liners. You may also want to check on them a minute or two earlier.

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