Vegan Jalapeno Cornbread Muffins

two jalapeno cornbread muffins on a small white plate.

Vegan Jalapeno Cornbread Muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings:12 muffins

Author: Lori Rasmussen, My Quiet Kitchen

Vegan Jalapeno Cornbread Muffins are simple, savory, and perfect as a snack or served with salad, soup, or chili. Loaded with fresh jalapeño, corn, green onion, and black or pinto beans, they're also a great grab-and-go breakfast. Don't forget the pat of vegan butter and a drizzle of maple syrup! Gluten-free option.

Ingredients
US Customary | Metric

1¾ cups medium-grind yellow cornmeal
½ cup whole wheat or all-purpose flour - or your favorite gluten-free flour blend
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup unsweetened, unflavored non-dairy milk such as soy
½ cup water
2 tablespoon apple cider vinegar
2 tablespoon sugar or maple syrup
¼ cup vegan butter, melted
3 large jalapeños, seeded, membranes removed
⅓ cup chopped green onion
¾ cup frozen corn, thawed
¾ cup cooked black or pinto beans

Instructions

Preheat oven to 375 degrees F, and oil a standard 12-cup muffin pan. Prepare the stir-ins before mixing the batter (remove the seeds and membranes of the jalapeños and slice them; chop the green onion; thaw the corn; prep and measure the beans). This will allow you to work quickly once the batter is formed, taking full advantage of the leavening power of baking soda.
Set aside 12 jalapeño slices for decorating the tops of the muffins, and chop the remaining jalapeno.
In a large bowl whisk together the cornmeal, flour, baking powder, baking soda and salt.
In a medium-sized bowl whisk together the milk, water, vinegar, sugar or maple syrup, and melted butter. Pour the wet ingredients into the dry and whisk to combine.
Stir in the chopped jalapeño (not the 12 reserved slices), green onion, corn and beans. Evenly divide the batter among the 12 muffin cups, and place a slice of jalapeño on top of each one.
Bake for 18 to 20 minutes or until the centers are firm and a toothpick inserted in the center comes out clean. Let cool in the pans for at least 15 minutes before removing.

Notes

Store jalapeno cornbread in an airtight container in the refrigerator for up to 5 days. Re-heat before serving. Cornbread can also be frozen for up to one month.

Nutrition