Vegan Cornbread Muffins Recipe
The perfect companion to your vegetarian chili
Isa Chandra Moskowitz is a pioneer of delicious vegan cuisine, with a ton of cookbooks under her belt and a recent superb one, Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week. She also stepped in front of the camera for a fun series of YouTube videos for Breville (and produced by FR parent company, Zero Point Zero). Try your hand at her vegan corn muffins, one of our favorite dishes from the book.
These are what I consider the perfect cornbread muffin, whether for breakfast or for chili. Beautifully golden, not too sweet, plenty of corn flavor, and lots of great texture, too, thanks to fresh corn kernels baked right in. As usual, fresh kernels cut right from the cob are best. But frozen is perfectly fine, too. Just make sure they are thawed first.
If you’d like to turn this into a berry corn muffin, feel free to add 1 teaspoon of vanilla extract and 1 teaspoon grated lemon zest along with the wet ingredients, then fold in 1 cup of berries.
- Preheat oven to 350 F. Lightly spray a muffin tin with cooking spray.
- Measure out the milk and add the apple cider vinegar to it, then set aside to curdle.
- In a medium mixing bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the center and add in the milk, oil and applesauce. Stir together the wet ingredients in the well. Then mix the wet and dry together just until the dry ingredients are moistened, being careful not to overmix. Fold in the corn kernels.
- Fill each muffin tin most of the way with batter. Bake for 18 to 22 minutes. Tops should feel firm to the touch and a knife inserted through the center should come out clean.
- Remove from oven and when cool enough to handle (usually 10 minutes or so), transfer muffins to a cooling rack to cool the rest of the way.