Easy Vegan Jalapeño Cornbread Muffins [+VIDEO]
A twist on the classic cornbread muffin, these jalapeño cornbread muffins are sprinkled with diced jalapeño pieces and mixed with vegan cheddar cheese for the perfect side dish!
Servings 12 muffins
Equipment
Ingredients
- 1 cup unsweetened almond milk
- ½ tbsp apple cider vinegar
- ½ cup all- purpose flour
- 1 cup organic yellow cornmeal
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup + 1 tbsp organic cane sugar
- 3 tbsp vegan butter melted
- ¼ cup jalapeńos diced (+ 12 thin pieces to top each muffin. keep seeds according to spiciness preference)
- ½ cup vegan cheddar cheese
Instructions
- Preheat oven to 350°
- Combine the almond milk and apple cider vinegar to create a vegan buttermilk. Set aside.1 cup unsweetened almond milk, ½ tbsp apple cider vinegar
- In a medium-sized mixing bowl, combine the flour, cornmeal, baking powder, salt and sugar together and whisk.½ cup all- purpose flour, 1 cup organic yellow cornmeal, 2 tsp baking powder, ½ tsp salt, ⅓ cup + 1 tbsp organic cane sugar
- Next, add in the the melted vegan butter and buttermilk mixture and mix until just combined. Stir in the diced jalapeños and vegan cheese.3 tbsp vegan butter, ¼ cup jalapeńos, ½ cup vegan cheddar cheese
- Evenly transfer the mixture to a well-oiled muffin pan (or use cupcake liners). Top each of the muffins with a sliced jalapeńo then transfer to the oven to bake.
- Bake for 20-25 minutes. Once done, muffins should promptly bounce back up after being gently pressed down.
- Remove from the oven and let cool for at least 10-15 minutes before removing each of them from the pan. Tip: use a butter knife to go around the edges of each muffin to loosen them and then pry them out using the butter knife.
- Enjoy!