The best Vegan Jalapeño Cheddar Cornbread Muffins! They’re easy to make, a little sweet with some heat, and wonderfully “cheesy.” These vegan cornbread muffins pair perfectly with your favorite chili or soup and bake up so tender and moist.
One of the things I remember most about my dad was his love for spicy foods. He would eat jalapeños right out of the jar like pickles. And, one of his favorite things to make was spicy cornbread muffins. He would use jalapeños, habaneros, ghost peppers, or any pepper he could find. Needless to say, there were many batches only he would eat.
Sadly, my dad passed away unexpectedly a few years ago before I started Shane & Simple. But, he loved it when I would cook for him (my Vegan Queso and Jackfruit Pulled Pork were his favorites). So, this recipe is in honor of my dad, Rusty, or “Pop”, as he was affectionately known. These Vegan Jalapeño Cheddar Cornbread Muffins are for him…and you. Blessings.
How To Make Jalapeño Cheddar Cornbread Muffins
Time needed: 37 minutes.
This recipe was adapted from my Easy Vegan Cornbread. I had to make a few minor changes, but the results are savory, cheesy, and absolutely delicious! So, let’s preheat the oven to 375˚F and away we go.
- Make The Cheese Sauce
The cheese sauce is made with a simple blend of cashews that have been soaked in hot water for 10 minutes, nutritional yeast, lemon juice, and a little salt. You simply blend everything together and set aside until you’re ready to add it to the batter.
- Mix The Dry Ingredients
Combine the cornmeal, flour, baking powder, and salt in a large mixing bowl and whisk everything together. Then, set aside.
- The Wet Ingredients
A combination of aquafaba(chickpea juice), cashew cheese sauce, vegan buttermilk, and maple syrup is what makes these muffins so delicious and moist. Add them to the dry ingredients and stir until everything is “just mixed” together. Be sure not to overmix.
- Diced Jalapeños & Sweet Corn
I used pickled jalapeños and frozen sweet corn because of the convenience. But, you can use fresh jalapeños and corn if you wish. Fold them into the batter and get ready to bake.
Line a muffin pan with large baking cups and add equal amounts of batter to each muffin hole. Bake for 20 minutes then check with a toothpick to see if they are done. I needed an extra couple of minutes so 22 minutes was my sweet spot. Let them cook for a few minutes then remove and enjoy!
That’s it! Delicious Vegan Jalapeño Cheddar Cornbread Muffins that will satisfy anyone. And, no one would dare suspect they’re healthy and made without dairy and other animal products.
How To Serve Cornbread Muffins
Are you ready? It’s time to eat! Here are some of my favorite recipes to serve with this vegan jalapeño cheddar cornbread.
- Vegetarian Pumpkin Chili
- Easy Instant Pot Cabbage
- Instant Pot Vegan Chili
- Vegetarian Minestrone Soup
- The Best Vegan Baked Beans
- Sweet Potato Black Bean Chili
- Vegan Jackfruit Pulled Pork
Cornbread Muffin Questions & Suggestions
Leftover cornbread muffins can be kept in an airtight container up to 5 days in the fridge or at room temperature.
Yes, wrap them individually and store in the freezer up to 3 months. Microwave to reheat.
You can adjust the heat by adding or omitting the jalapeños. And, you can do the same with the corn as well.
Yes! Replace the wheat flour with oat flour or Bob’s Red Mille Gluten Free Baking Flour.
Yes. But, you will have to make a few adjustments concerning the measurements. Follow the measurements from my Easy Vegan Cornbread Recipe and then bake as instructed in the recipe below.
You are going to love these Vegan Jalapeño Cheddar Cornbread Muffins! They are:
- Savory and sweet with a little heat
- Tender and moist
- Easy to make
- SO Delicious!
These muffins are an excellent snack to enjoy with my Strawberry Chia Jam. It sounds weird, but it’s SOOOOO GOOD!
If you make this recipe I want to know. So, please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!Print