How long do Vegan Cornbread Muffins keep for?

The muffins keep for 3 days at room temperature in an airtight container, or up to 1 week in the refrigerator. If you want to eat the muffins warm, reheat in a toaster oven or warm in the microwave.

Can I freeze Vegan Cornbread Muffins?

Yes! Store the muffins in the freezer for up to 3 months. Thaw in the fridge or reheat in the microwave.

Can these be made Gluten-free?

We have not tested this, but are fairly confident gluten-free flour blends may work nicely here.

Vegan Cornbread Muffins

Name: Vegan Cornbread Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 240 grams (2 cups) All Purpose flour *see notes; 150 grams (1 cup) cornmeal, fine or medium grind *see notes; 3 tablespoons sugar (see notes for substituting with maple syrup); 1 teaspoon salt; 1/2 teaspoon baking soda; 2 teaspoons baking powder; 1 1/2 cups plant milk (I like soy or almond milk); 1/2 cup avocado oil, or olive oil, or vegan butter; 1/2 cup unsweetened applesauce; 2 teaspoons apple cider vinegar

Description

Simple and delicious these Vegan Cornbread Muffins are so tender and light! Made in one bowl in 15 minutes hands on time.

Ingredients

Units Scale

240 grams (2 cups) All Purpose flour *see notes
150 grams (1 cup) cornmeal, fine or medium grind *see notes
3 tablespoons sugar (see notes for substituting with maple syrup)
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cups plant milk (I like soy or almond milk)
1/2 cup avocado oil, or olive oil, or vegan butter
1/2 cup unsweetened applesauce
2 teaspoons apple cider vinegar

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Instructions

Preheat the oven to 400F degrees. Spray oil into a 12-cup muffin tin.
In a large mixing bowl add flour, cornmeal, sugar, salt, baking soda, and baking powder, whisk to combine the dry ingredients.
Make a well in the center of the dry ingredients and add milk, oil, applesauce, and apple cider vinegar. Fold together carefully until just combined, do not over stir! Let the batter sit for 15- 30 minutes. (This helps the gluten relax and makes the muffins more tender, moist, and light.)
Scoop the batter into the muffin tin to about a 1/4 inch of the top.
Bake for 15 minutes until a toothpick comes out clean or the internal temperature is around 205 degrees.
Let cool and serve.

Notes

Fine ground cornmeal will have a softer texture and denser crumb. Medium grind gives more of a rustic chewy texture.

Tips for a tender and light vegan muffin: Do not over-mix the batter! Combine just until the dry and wet ingredients are just combined. Let batter rest for 15-30 minutes before scooping into the muffin tin.

You can use maple syrup as a replacement for the sugar. Replace with the same 3 tablespoons or less. Measure the applesauce and syrup together so that the combined volume equals 1/2 cup, this is to ensure muffins don’t get too wet.

Storage- Keep in an airtight container at room temperature for 3 days. Store in the refrigerator for up to 1 week. Freeze in an airtight container for up to 3 months.

Nutrition

Serving Size: 1 muffin
Calories: 222
Sugar: 4.2 g
Sodium: 185.6 mg
Fat: 10.1 g
Saturated Fat: 1.1 g
Carbohydrates: 30.1 g
Fiber: 1.6 g
Protein: 3.3 g
Cholesterol: 0 mg