Moist and tender with a spicy kick, these vegan cornbread muffins are easy to make and have a simple gluten-free option, which means everyone at the table can enjoy them!
Whether it’s Jalapeño Cornbread Waffles or Cornbread Pudding, cornbread is total comfort food for me. I love the subtle sweetness combined with that moist, tender crumb and toasty corn flavor. These cornbread muffins have all that and more—and by more, I mean jalapeños, which give this recipe an amazing kick! My family loves these for Thanksgiving, but I also keep them in the freezer and warm them up whenever we’re making Vegan Chili for dinner.
Why These Vegan Cornbread Muffins Deserve a Spot on Your Table
It took me a few trials to get this cornbread muffin recipe just right, but it was worth the effort! I have to warn you: these muffins are incredibly addictive.
- Vegan with a gluten-free option. But also so perfect that the non-vegans and gluten eaters at the table will flip for them too. This is a recipe everyone can enjoy, making it perfect for holidays and parties!
- Spicy (or not). I love the addition of jalapeño pepper, which adds a kick without being too much. But if you want a more traditional cornbread muffin, you can leave out the jalapeño!
- The perfect texture and tender crumb. These cornbread muffins are not at all grainy and work out amazingly well with the gluten-free flour. The vegan buttermilk and pumpkin puree help keep the muffins moist and tender.
Notes on Ingredients
Here’s everything you’ll need for a batch of fluffy, tender cornbread muffins. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Fine grain cornmeal – This is important to keep your cornbread muffins from being grainy.
- All-purpose flour – Or a 1:1 gluten-free flour blend.
- Baking soda and baking soda
- Sea salt
- Pumpkin puree – Butternut squash puree works too!
- Unsweetened almond milk – Or another unsweetened, unflavoured plant milk.
- Apple cider vinegar or white vinegar – This is combined with the plant milk to make Vegan Buttermilk.
- Vegan butter – I love to use my homemade Vegan Butter.
- Sugar – You can use cane sugar, coconut sugar, or organic brown sugar.
- Maple syrup
- Jalapeños – I add diced jalapeños to the batter and slices to the tops of the muffins.
How to Make Cornbread Muffins
The process of making these is similar to my Vegan Cornbread Recipe, just in a muffin pan! Here’s a step-by-step guide to what you’ll need to do.
- Prepare. Preheat your oven to 350°F and line a muffin pan with liners or grease it well.
- Make the vegan buttermilk. Whisk together the vegan milk and vinegar and set aside to thicken.
- Mix the dry ingredients. Whisk together the dry ingredients in a large bowl.
- Mix the wet ingredients. In a second, smaller bowl, whisk together the wet ingredients until combined.
- Finish the batter. Stir the wet ingredients into the dry ingredients, then fold in the diced jalapeños.
- Bake. Divide the batter into the muffin pan and add a slice of jalapeño on top of each. Bake for 18 to 22 minutes, or until the muffins spring back when gently poked.
Variation Ideas for Vegan Cornbread Muffins
Want to switch things up? You’ve got lots of options!
- Make them with green chiles. Canned green chiles have a unique flavour and they are milder than jalapeños. Feel free to swap those in for cornbread muffins with a more subtle kick.
- Tame the heat a bit. If you want to cut down the heat level, just remove the jalapeños from the tops of the muffins but leave them in the batter. (As mentioned above, you can also leave the jalapeños out altogether.)
- Add some cheesiness. Fold your favourite vegan cheddar shreds into the batter or sprinkle some on top of the muffins before baking.
Serving Suggestions
If you have the time, make some compound butter with your favourite vegan butter—stir together softened butter with maple syrup, brown sugar, and/or minced jalapeños. It’s awesome for slathering over the warm cornbread muffins!
I love these muffins for a vegan Thanksgiving with Cranberry Orange Sauce and Vegan Turkey. And on a weeknight, they’re perfect with Vegan Pumpkin Chili or Enchilada Soup.
How to Store
- Room temperature: These cornbread muffins can be stored in an airtight container on the counter for up to 5 days. (Pro-tip: If they go stale, you can use them as a base for my Cornbread Stuffing recipe!)
- Freezer: Store your cornbread muffins in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or heat individual muffins in the microwave before serving.
More Cornbread, Roll, and Biscuit Recipes
Enjoy friends! If you make this cornbread muffin recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Cornbread Muffins
Ingredients
- 1 ¼ cups fine grain cornmeal 150g
- 1 cup all purpose flour (148g) OR All Purpose Gluten Free Flour Mix (NOT Baking Mix)
- ½ teaspoon baking soda 2g
- 1 ½ teaspoons baking powder 6g
- ¾ teaspoon sea salt 4g
- ⅓ cup pumpkin puree 80g
- 1 cup unsweetened almond milk any vegan milks, 240mL
- 2 teaspoons apple cider vinegar or white vinegar 10mL
- ¼ cup melted vegan butter 44g
- 3 tablespoons cane sugar or coconut sugar or organic brown sugar (38g)
- 3 tablespoons maple syrup 69g
- 2 jalapeños de-seeded and finely diced plus slices for the tops
Instructions
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Preheat oven to 350°F/180°C.
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Line a muffin tin with cupcake liners. If not using liners, grease lightly with coconut oil or spray with baking spray. Set aside.
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Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
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In a large bowl, mix all the dry ingredients together. Set aside.
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In a smaller bowl, mix all the wet ingredients together slow to incorporate, then a bit quicker to mix together properly.
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Pour the wet ingredients into the wet and mix until combined.
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Add in the diced jalapeños and mix gently.
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Spoon equally throughout the 12 muffin cups.
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Add a thin slice of jalapeño to the top of each and press down gently.
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Bake for 18-22 minutes. The muffins are done when they bounce back slightly to touch.
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Serve immediately and enjoy!
Notes
- Room temperature: These cornbread muffins can be stored in an airtight container on the counter for up to 5 days. (Pro-tip: If they go stale, you can use them as a base for your cornbread stuffing recipe!)
- Freezer: Store your cornbread muffins in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or heat individual muffins in the microwave before serving.