Name: Vegan Jalapeño Cheddar Cornbread Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: Vegan
Ingredients: 1 cup raw cashews (soaked for 10 minutes in hot water); 1/2 cup + 2 Tbsp water; 1/4 cup nutritional yeast; 2 Tbsp lemon juice; 1/2 tsp. salt; 1 cup yellow cornmeal; 1 1/2 cup organic unbleached flour or whole wheat pastry flour; 1 Tbsp baking powder; 1/2 tsp. salt; 1 cup Shane & Simple Vegan Buttermilk; 1/3 cup aquafaba (chickpea juice); Cheddar Cheese Sauce; 2 Tbsp maple syrup; 1/2 cup frozen sweet corn (can sub fresh or canned); 1/4 cup diced jalapeños

Vegan Jalapeño Cheddar Cornbread Muffins

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5 from 5 reviews

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.

Author: Shane Martin
Prep Time: 15 mins.
Cook Time: 22 mins.
Total Time: 37 minutes
Yield: 12 muffins 1x
Category: Side Dish
Method: Baking
Cuisine: Vegan
Diet: Vegan

Ingredients

Scale

Cheddar Cheese Sauce

1 cup raw cashews (soaked for 10 minutes in hot water)
1/2 cup + 2 Tbsp water
1/4 cup nutritional yeast
2 Tbsp lemon juice
1/2 tsp. salt

Jalapeño Cheddar Cornbread Muffins

Dry Ingredients

1 cup yellow cornmeal
1 1/2 cup organic unbleached flour or whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp. salt

Wet Ingredients

1 cup Shane & Simple Vegan Buttermilk
1/3 cup aquafaba (chickpea juice)
Cheddar Cheese Sauce
2 Tbsp maple syrup

Add-Ins

1/2 cup frozen sweet corn (can sub fresh or canned)
1/4 cup diced jalapeños

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Instructions

Make The Cheese Sauce

Drain the cashews and add to your blender along with remaining cheese sauce ingredients. Blend until smooth and creamy. Set aside.

To Make The Jalapeño Cheddar Cornbread Muffins

Preheat oven to 375˚F and line a muffin tin with paper liners or use a nonstick muffin pan.
To a large mixing bowl add the cornmeal, flour, baking powder, and salt. Whisk everything together.
Add the vegan buttermilk, aquafaba, cheddar cheese sauce, and maple syrup to the dry ingredients. Stir until everything is just mixed together. Don’t overmix. Then, fold in the corn and diced jalapeõs until well combined.
Line a muffin pan with large baking cups and spoon equal amounts of batter into the muffin pan holes. Place in the oven and bake for 22 minutes. Use a toothpick or small knife to check for doneness. Simply insert and if it comes out clean the cornbread muffins are done.
Let the muffins cool for a few minutes before removing. Enjoy!