Vegan Cornbread Muffins

These traditional cornbread muffins are soft and fluffy with perfect texture. They are great accompanying a warm bowl of chili, soup, red beans and rice, and more.

What do you like eating with your favorite bowl of chili or soup?

I prefer something simple; nothing fancy – a nice warm cornbread muffin split in half with just smidgen of melted margarine. And that is precisely what you’re getting here. Something simple, nothing fancy.

These are super simple, easy vegan muffins with just a hint of sweetness. And they don’t take very long to mix up or bake. One of the things I really like about these muffins is that you can see little specks of flax meal in each muffin – almost like sprinkles. I think it adds a bit of character.

These are really good cornbread muffins. But you should know upfront that don’t taste like a packaged mix. If you prefer a sweeter cornbread muffin, you can always add more sugar. I like the fact that these Vegan Cornbread Muffins don’t contain any diary or eggs. And if you avoid oil, simply omit the margarine. They are very good on their own, with a nice moist crumb and perfect texture.

These look, feel, and taste like traditional cornbread muffins – soft and fluffy with perfect texture. They taste great and are fantastic served alongside any entree, including chili, soup, and stew. I especially enjoy eating these Vegan Cornbread Muffins with Instant Pot Vegan Gumbo, Instant Pot Vegan Jambalaya, and Instant Pot Red Beans and Rice.

I recommend using silicon baking cups or parchment paper muffin liners. I buy my muffin liners on Amazon. They’re fairly inexpensive but make all the difference! Have you ever had your muffin stick to the liner? I hate it when that happens. Instead of getting a muffin, I only get a small little bite and then spend a lot of time trying to get the rest of my muffin off the liner. One of the downfalls to not using tons of oil or butter in a muffin recipe. Needless to say, these muffin liners work like a charm!

Who said I didn’t like butter? I honestly love it. I just try to avoid using huge quantities in cooking and baking. But I do enjoy slathering a little on my cornbread. My favorite uses oat milk. One day, I’ll get around to posting it. Until then, I recommend Miyoko’s Oat Milk Butter.

Do you like putting butter on your cornbread?

I hope you enjoy this Vegan Cornbread Muffins as much as I do.  

I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• ½ cup hot water
• 2 Tbsp flaxseed
• ½ cup cornmeal
• 1½ cups flour
• ¼ cup sugar
• 1 Tbsp baking powder
• 1¼ cup plant milk
• ½ cup applesauce
• ¼ cup melted vegan butter

Instructions

1. Preheat oven to 350° F.
2. Grease a muffin tin or line with cupcake liners. 
3. Stir together the flaxseed and hot water.  Set aside.
4. Combine the cornmeal, flour, sugar, and baking powder in a small bowl.
5. Combine the plant milk, applesauce, flax, and melted vegan butter.
6. Combine the dry and wet ingredients together.  Allow to rest 5-10 minutes.
7. Pour into muffin liners or greased muffin tin.  
8. Bake 25-30 minutes, until golden on top.
9. Remove from oven when a toothpick comes out clean and allow to cool at least ten minutes.

Notes

If you prefer a sweeter cornbread, increase the sugar to ½ cup sugar.

I use Quaker yellow medium cornmeal, though you can use any cornmeal you choose.

I used all-purpose flour but you can use any kind of flour, including gluten-free flour baking blends.