Easy Vegan Jalapeńo Cornbread

Vegan Jalapeno Cornbread Muffins

Course Side Dish Cuisine American Keyword Cornbread, Jalapeno, Spicy Prep Time 8 minutes Cook Time 23 minutes Total Time 31 minutes Servings 10 muffins


  • 1 cup almond milk + ½ tbsp apple cider vinegar
  • ½ cup all-purpose flour
  • 1 cup organic yellow cornmeal
  • 2 tsp baking powder
  • ½ tsp salt
  • ⅓ cup + 1 tbsp organic cane sugar
  • 3 tbsp melted vegan butter
  • ¼ cup diced jalapeńos (keep seeds according to spiciness preference) slice 10 thin pieces to top each muffin
  • ½ cup vegan cheddar cheese


  • Preheat oven to 350°
  • Combine the almond milk and apple cider vinegar to create a vegan buttermilk. Set aside.
  • In a medium-sized mixing bowl, combine the flour, cornmeal, baking powder, salt and sugar together and whisk.
  • Next, add in the the melted vegan butter and buttermilk mixture and mix until just combined. Stir in the diced jalapeños and vegan cheese.
  • Evenly transfer the mixture to a well-oiled muffin pan (or use cupcake liners). Top each of the muffins with a sliced jalapeńo then transfer to the oven to bake.
  • Bake for 20-25 minutes. Once done, muffins should promptly bounce back up after being gently pressed down.
  • Remove from the oven and let cool for at least 10-15 minutes before removing each of them from the pan.Tip: use a butter knife to go around the edges of each muffin to loosen them and then pry them out using the butter knife.

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