vegan jalapeno cheddar cheese cornbread muffins on marble background, how to make vegan cornbread
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VEGAN JALAPEÑO CORNBREAD MUFFINS

These easy vegan cornbread muffins with jalapeños and Daiya cheddar cheese are one of my favorite savory recipes. This delicious mexican-inspired cornbread muffin recipe is so easy to make. Mix vegan cornbread ingredients, bake, and top with vegan butter or maple syrup. Enjoy with my easy vegan chili.
Course Side Dish
Cuisine American, Mexican
Keyword vegan cornbread muffins,, vegan jalapeno cornbread,
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 230kcal

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

  • 2 tbsp ground flax meal
  • 6 tbsp water

Remaining Ingredients

  • 1 cup Bob's Red Mill Cornbread Mix
  • 3/4 cup flour
  • 1/2 jalapeño add more for extra heat
  • 1 slice Daiya vegan cheddar cheese slice
  • 2 tbsp maple syrup
  • 1/2 tsp baking soda
  • 1.5 tsp baking powder
  • 1/4 tsp salt

Instructions

  • Preheat oven to 375 degrees.
  • Combine 3 tablespoons of water and 1 tablespoon of ground flaxseed. Set aside for 5 minutes. 
  • In a large cup mix nut milk (of your choice) and lemon juice. Set aside for 5 or 6 minutes. 
  • In a small pot, melt 6 tablespoons of vegan butter (sub for oil). In a large bowl, mix one cup of Bob's Red Mill Cornbread Mix, flour, baking powder, baking soda, and salt.
  • In a separate bowl, mix flax egg (prepared earlier), vegan buttermilk, melted vegan butter, maple syrup, chopped vegan cheddar cheese slices, and jalapeño. (Add water if needed)
  • Combine all ingredients in one bowl and stir until combined well.
  • Coat muffin tin with oil or non-stick spray. 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.