If you’re a fan of cornbread, you’re going to love these vegan cornbread muffins! They’re insanely easy to make—we’re talkin’ just a few minutes of active work—and are very budget friendly. They store beautifully in the freezer so they’re also great for weekend batch cooking and meal prep. And did we mention they’re absolutely delicious? They’ve been tested in many kitchens with 5-star reviews across the board.
These are a spicy spin on the basic vegan cornbread recipe from The Friendly Vegan Cookbook (the cookbook I wrote with my dear friend Toni Okamoto from Plant-Based on a Budget). My husband always calls dibs on the corner pieces of cornbread, so I thought I’d try spooning the cornbread batter into muffin tins so every one could be like a corner piece.
And guess what? The vegan cornbread batter transitioned from bread to muffins perfectly. It even makes a perfect dozen muffins. And they got even better with an added kick of spice from diced jalapeño.
These vegan jalapeño cornbread muffins check every box, so gather up the ingredients and let’s start baking!Print
These vegan cornbread muffins are so easy to make. You can get them prepped and in the oven in 10 minutes if you work fast! They’re delicious any time of year, but we particularly love making these jalapeño cornbread muffins in the fall—and especially on Thanksgiving! This recipe is a spinoff of our beloved vegan cornbread recipe from The Friendly Vegan Cookbook, where you can find lots of other delicious plant-powered dishes.
- 2 tablespoons of ground flaxseed meal
- ¼ cup plus 1 tablespoon of water
- 1 cup of all-purpose flour
- 1 cup of cornmeal
- 1 tablespoon plus 1 teaspoon of baking powder
- ½ cup of granulated sugar
- 1 teaspoon of salt
- ¼ cup of canola oil
- 1 cup of unsweetened, plain soy milk
- 2 medium jalapeños, seeds discarded and diced
- ¼ cup of corn kernels (frozen or canned, optional)
- Preheat the oven to 425 degrees F and lightly grease a muffin pan (or line with one dozen cupcake liners).
- In a small bowl, whisk together the flaxseed meal and water. Set aside for 5 minutes.
- In a large bowl, combine the flour, cornmeal, baking powder, sugar, and salt.
- Pour the canola oil, soy milk, flaxseed meal mixture, diced jalapeño, and corn kernels into the large bowl, and mix by hand until combined.
- Pour the batter into the prepared muffin pan and bake for 18-20 minutes, until the edges of the top become golden brown and a toothpick pierced into the center of a muffin comes out clean.
- Remove from the oven and allow to cool for 30 minutes before serving.
These cornbread muffins freeze beautifully, so if you have extras (or make them in advance), simply store them in the freezer in a sealed container and thaw and allow to return to room temperature before enjoying.
Keywords: baking, cornbread, muffins, spicy, Thanksgiving, holiday, fall
What You’ll Need:
- Muffin Pan (with 12 cups)
- Cupcake Liners (optional)
- Medium Mixing Bowl (these are my favorite mixing bowls)
Star Vegan Cornbread Ingredients
Flaxseed Meal – Instead of eggs, we’re using our go-to alternative: ground flaxseeds mixed with water. You can find ground flaxseed meal at the grocery store and it’s one of those staple ingredients I always have in my kitchen (store them in the fridge). This recipe calls for two tablespoons of ground flaxseeds mixed with water, and when you let that sit for several minutes, it will thicken and gel up slightly and will act just like eggs in the recipe.
Cornmeal – This is cornbread after all, so of course we’ll need cornmeal! Cornmeal is essentially ground up dried corn. It’s a more course grain than flower, but combines beautifully with all-purpose flour in this recipe (1:1 ratio) to create the perfect vegan cornbread muffins.
Jalapeños – Jalapeños kick up this cornbread with a nice dose of spice! Definitely remove the seeds before dicing up your jalapeños though unless you want really spicy bread. The majority of the spice of these peppers reside in the seeds—but even with the seeds removed there’s a good amount of spice the muffins!
Corn Kernels – These are optional but they do add a nice textural element to the muffins, so I prefer adding them in. You can use frozen corn kernels or canned corn. If using canned corn, strain them fully before adding (you can even pat them dry so they don’t add extra liquid to the recipe).
Not A Fan of Spice?
If you’re not a jalapeño lover, simply leave them out. I’ve made this recipe without jalapeño many times and it’s absolutely delicious! The recipe (minus the jalapeño) stays the same.
Make It Cheesy!
Have a hankering for some cheesy goodness? If you can get your paws on a some vegan cheddar cheese, feel free to shred it up and mix it in with the jalapeño and corn kernels in Step 4.
Share Your Creations
Did you make this recipe? We’d love to hear about it! Leave a star rating and comment below or tag us on social media (@vegan on Instagram and @worldofvegan on Twitter) sharing your creations. Cheers!
More Fall-Inspired Recipes
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More Comforting Corn Recipes to Try:
- Chipotle Corn Ribs
- Vegan Corn Chowder
- Vegan Pumpkin Muffins
- Homemade Corn Tortillas
- Superfoods Popcorn Recipe With Cheesy Kale Crumbles