Vegan Cornbread Muffins

These moist vegan jalapeño cornbread muffins are easy to make and have a gluten-free option, which means everyone can enjoy them!

Course Side Dish, Snack

Cuisine American

Prep Time 8

Cook Time 22

Total Time 30

Servings muffins

Calories 160

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

Preheat oven to 350°F/180°C.
Line a muffin tin with cupcake liners. If not using liners, grease lightly with coconut oil or spray with baking spray. Set aside.
Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
In a large bowl, mix all the dry ingredients together. Set aside.
In a smaller bowl, mix all the wet ingredients together slow to incorporate, then a bit quicker to mix together properly.
Pour the wet ingredients into the wet and mix until combined.
Add in the diced jalapeños and mix gently.
Spoon equally throughout the 12 muffin cups.
Add a thin slice of jalapeño to the top of each and press down gently.
Bake for 18-22 minutes. The muffins are done when they bounce back slightly to touch.
Serve immediately and enjoy!

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.