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Best Vegan Jalapeno Cornbread Muffins

Shana Thomas
Best cornbread muffins that's made with jalapenos and vegan cheese.
Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Cuisine American
Servings 12
Calories 175 kcal

Ingredients
  

Vegan Buttermilk

  • 1.5 cups almond milk  or your choice of non-dairy milk
  • 3 tbsp lemon juice  sub for apple cider vinegar

Flax Egg

Remaining Ingredients

  • 1 cup cornmeal
  • 3/4 cup flour  sub for gluten-free flour , if gluten-free
  • 6 tbsp vegan butter  or sub for 6 tbsp of oil
  • 2 tbsp maple syrup  can sub for applesauce
  • 1/2 tsp baking soda
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup shredded vegan cheese
  • 1/4 jalapenos (chopped and seeded) add as many as you like

Instructions
 

  • Preheat oven to 375 degrees.
  • Combine water and ground flaxseeds. Set aside for 5 minutes.
  •  In a large cup, combine the almond milk and lemon juice. Set aside for 5 or 6 minutes. 
  • In a small pot or bowl, melt 6 tablespoons of vegan butter (sub for oil).
  • In a large bowl, mix one cup of cornmeal, flour, along with the other dry ingredients.
  • In a separate bowl, combine the wet ingredients, along with the vegan cheese and jalapenos.
  • Pour the wet ingredients into the bowl with the dry ingredients and stir until combined well.
  • Coat muffin tin with oil or spray oil. Fill each muffin tin with the vegan cornbread mixture halfway.
  • Bake for 20-25 minutes or until lightly browned on the edges. Serve warm with vegan butter or maple syrup.
Keyword vegan cornbread muffins,