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.
Prep Time10 minutesmins
Total Time30 minutesmins
Course: Baked Good, Bread, Breakfast or Snack, Sides
1cupsoymilkunsweetened, plain (other plant milks will work too)
2jalapeñosseeds discarded and diced
¼cupcorn kernelsfrozen or canned, optional
Instructions
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.
Video
Notes
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.