These cheddar chive cornbread muffins are a delightful twist on a classic favorite. The combination of vegan cheddar cheese and chives adds a savory depth, making them perfect for any meal or as a standalone snack. They are moist, flavorful, and incredibly easy to make.
When preparing this recipe, you might need to pick up a few specific ingredients that aren't always found in every pantry. Vegan cheddar cheese is a dairy-free alternative to traditional cheddar, and chives are a fresh herb that adds a mild onion flavor. Additionally, unsweetened almond milk and apple cider vinegar are used to create a vegan buttermilk substitute.
Ingredients For Cheddar Chive Cornbread Muffin Recipe
Cornmeal: Provides the classic cornbread texture and flavor.
All-purpose flour: Adds structure to the muffins.
Baking powder: Helps the muffins rise.
Baking soda: Works with the vinegar to create a light texture.
Salt: Enhances the overall flavor.
Unsweetened almond milk: A dairy-free milk alternative.
Apple cider vinegar: Reacts with the baking soda for leavening.
Vegetable oil: Adds moisture and richness.
Vegan cheddar cheese: Provides a cheesy flavor without dairy.
Chives: Adds a fresh, mild onion flavor.
Technique Tip for This Recipe
When mixing the wet ingredients into the dry ingredients, be careful not to overmix the batter. Overmixing can lead to tough and dense muffins. Instead, stir until the ingredients are just combined, even if there are a few lumps remaining. This will ensure your cornbread muffins are light and fluffy.
Suggested Side Dishes
Alternative Ingredients
cornmeal - Substitute with polenta: Polenta is a coarser grind of cornmeal and can provide a similar texture and flavor in the muffins.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, making the muffins healthier.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder to achieve the same leavening effect.
baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate can be used as a sodium-free alternative to baking soda.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a good alternative.
apple cider vinegar - Substitute with white vinegar: White vinegar can be used in the same quantity and provides the same acidity needed for the recipe.
vegetable oil - Substitute with coconut oil: Coconut oil can be used in the same quantity and adds a subtle coconut flavor.
vegan cheddar cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and can be used in combination with a small amount of vegan cheese for texture.
chives - Substitute with green onions: Green onions have a similar mild onion flavor and can be used in the same quantity.
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How To Store / Freeze These Muffins
Allow the cheddar chive cornbread muffins to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the muffins soggy.
Place the cooled muffins in an airtight container. If you need to stack them, separate each layer with a piece of parchment paper to prevent sticking.
Store the container at room temperature for up to 2 days. For longer storage, place the container in the refrigerator, where the muffins will keep for up to a week.
To freeze, wrap each muffin individually in plastic wrap or aluminum foil. This helps to protect them from freezer burn and maintain their freshness.
Place the wrapped muffins in a freezer-safe zip-top bag or airtight container. Label the bag or container with the date to keep track of their storage time.
Freeze the muffins for up to 3 months. When you're ready to enjoy them, thaw the muffins at room temperature or reheat them directly from frozen.
To reheat, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for 10-15 minutes, or until warmed through. Alternatively, you can microwave individual muffins on a microwave-safe plate for about 20-30 seconds.
For an extra touch, brush the tops of the reheated muffins with a bit of melted vegan butter or sprinkle with additional chopped chives before serving.
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the cheddar chive cornbread muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until warmed through. This method helps maintain the muffins' texture and flavor.
Microwave Method: Place a muffin on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds. Check the muffin and continue heating in 10-second intervals if needed. Be cautious not to overheat, as this can make the muffin rubbery.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the muffins on the rack or a small baking sheet. Heat for about 5-7 minutes, or until warmed through. This method is great for achieving a slightly crispy exterior while keeping the inside soft.
Steaming Method: If you prefer a softer texture, you can steam the muffins. Place a steaming rack in a pot with a small amount of water. Bring the water to a simmer and place the muffins on the rack. Cover and steam for about 5 minutes. This method helps retain moisture and keeps the muffins tender.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the muffins in the basket, making sure they are not touching. Heat for about 3-5 minutes. This method can give the muffins a slightly crispy exterior while keeping the inside moist.
Essential Tools for This Recipe
Oven: Preheat to 400°F (200°C) for baking the muffins.
Muffin tin: Used to hold the muffin batter and shape the muffins.
Paper liners: Optional, to line the muffin tin for easier removal and cleanup.
Large mixing bowl: For combining the dry ingredients.
Whisk: To mix the dry ingredients together evenly.
Medium mixing bowl: For mixing the wet ingredients.
Measuring cups: To measure out the cornmeal, flour, almond milk, and vegetable oil.
Measuring spoons: To measure the baking powder, baking soda, salt, and apple cider vinegar.
Spatula: To fold the wet and dry ingredients together without overmixing.
Cheese grater: To shred the vegan cheddar cheese.
Knife: To chop the chives.
Toothpick: To check if the muffins are done by inserting it into the center.
Wire rack: To cool the muffins completely after baking.
How to Save Time on This Recipe
Pre-measure ingredients: Measure all cornmeal, flour, and other dry ingredients in advance to streamline the process.
Use pre-shredded cheese: Opt for pre-shredded vegan cheddar cheese to save time on grating.
Chop chives ahead: Chop the chives and store them in an airtight container until ready to use.
Mix wet ingredients first: Combine almond milk and apple cider vinegar early to allow curdling while you prepare other ingredients.
Use a scoop: Use an ice cream scoop to evenly distribute the batter into the muffin tin quickly.
Cheddar Chive Cornbread Muffin Recipe
Ingredients
Main Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- ¼ cup vegetable oil
- 1 cup vegan cheddar cheese, shredded
- ¼ cup chives, chopped
Instructions
- Preheat your oven to 400°F (200°C). Grease a muffin tin or line with paper liners.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, mix the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle.
- Add the vegetable oil to the almond milk mixture and stir to combine.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the shredded vegan cheddar and chopped chives.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
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