These Easy Vegan Cornbread Muffins are moist and the perfect savory side dish with Mexican, Irish & Regional Southern meals. Also great at breakfast or a special brunch.
These are what I consider perfect vegan cornbread muffins. They are crisp and beautifully golden on the outside and moist and light on the inside.
Making a quick batch of individual mini cornbreads instead of a whole loaf makes sense too. There’s nothing to slice which makes them very easy to pass around the table.
Easy to grab out of the refrigerator for a snack too.
And if you are thinking about hosting a brunch, these muffins make a beautiful presentation.
Thanks to the added corn kernels these muffins have a great texture with plenty of extra corn flavor.
To make them super easy canned corn is used but feel free to use frozen kernels as long as you make sure to thaw and drain well first. Freshly shucked corn would be great too.
When I lived in the south, I learned about mixing different types of flour along with cornmeal to make a healthier and lighter version of cornbread muffins.
I promise you; these tasty vegan baked goods do not disappoint.
The Flour to Use for Delicious Baked Vegan Cornbread Muffins
For the base of these muffins, I use the perfect balance of the following types of flour:
- Unbleached all-purpose flour
- Whole wheat pastry flour
Mixing in all-purpose flour with cornmeal gives these muffins a good tender base while still allowing the natural sweetness of the corn to dominate in flavor.
Also, adding the right amount of a softer flour keeps a nice texture without making the cornbread muffins too gritty.
Instead of mixing in whole wheat flour with the cornmeal, I prefer whole wheat pastry flour.
What is Whole Wheat Pastry Flour?
- Like whole wheat, pastry flour is ground using the whole wheat berry with the germ and bran still intact.
- It’s a great idea to always add whole grains for healthier baking and it doesn’t compromise taste or texture.
- So you can see they are very similar except that whole wheat pastry flour is made from a softer wheat berry.
Trying to bake a healthier vegan version of a classic such as cornbread muffins requires a little experimentation.
I have learned that regular whole wheat flour in this recipe may taste a little too, well shall we say “wheaty.”
Whole wheat pastry flour, a more finely ground flour, is a fabulous replacement for baking with this recipe.
It not only produces a great taste but also adds a more light and crumbly texture. You keep all the right flavors in these homemade cornbread muffins while adding whole grains.
What’s not to love?
What is Cornmeal!
It is ground from dried corn.
Buy Non-GMO and organic cornmeal for sure and here is a pic to show you one I can get at my house.
It’s a good source of dietary fiber and will boost your intake of iron, and magnesium.
Although there are different grinds of cornmeal to choose from, for this recipe I recommend medium-ground cornmeal.
Combined with the other type of recommended flours, the muffins will become moist on the inside but still contain the coarser crumb that is typical of cornbread muffins.
Can You Freeze Cornbread Muffins?
After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer
They defrost quickly so it really doesn’t take any planning. The microwave will also zap them in 20 seconds or less.
It’s all about the right texture and flavor when it comes to a good cornbread. A healthier version doesn’t mean making a compromise for baking something delicious.
What do you think? Are you ready to try these not-too-sweet and savory tender muffins?
Please let me know if you do. Send a pic too! I’d love to share on facebook.
Cornbread Corn Muffins
- Oil for lightly oiling tin/tins for 12 muffin cups
- 1 cup all purpose unbleached flour
- 1 cup whole wheat pastry flour
- 1/2 cup canned corn rinsed
- 1/2 cup cornmeal
- 2 Tablespoons sugar
- 1 Tablespoon baking powder
- 1-1/4 teaspoon salt
- 1/4 cup vegan butter such as Earth Balance, melted
- 1 cup vanilla almond milk
- 2 egg replacers follow directions on the package for the kind that you have
- Combine flours, cornmeal, sugar, baking powder, and salt.
- Mix the 2 egg replacers with it's water and set aside.
- To the flour - add the milk, vegan butter and mixed egg replacer.
- Mix until just blended.
- Add the corn and mix lightly until just blended.
- Divide among the 12 muffin tins.
- Bake at 425 • for 25 to 30 minutes.