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Crispy Dairy-Free Cornbread Muffins with Shallots

crispy dairy-free cornbread muffins - featured image
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These crispy dairy-free cornbread muffins with caramelized shallots offer a perfect balance of crispy edges and tender crumb, ideal for brunch or snacks. They are quick, easy, and made with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (120g) fine or medium-ground cornmeal
  • 3/4 cup (90g) all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 medium shallots, finely chopped
  • 1/4 cup (60ml) olive oil plus 1 tablespoon for sautéing shallots
  • 1 cup (240ml) dairy-free milk (unsweetened almond milk or oat milk recommended)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • Pinch of ground black pepper (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Grease your muffin tin or line with paper liners.
  2. Heat 1 tablespoon olive oil in a non-stick skillet over medium-low heat. Add finely chopped shallots and a pinch of salt. Cook slowly for about 10 minutes, stirring occasionally until soft, golden, and fragrant.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt until no lumps remain.
  4. In a separate bowl, combine dairy-free milk and apple cider vinegar. Let sit for 5 minutes to thicken slightly. Then whisk in olive oil and maple syrup.
  5. Pour wet mixture into dry ingredients and stir gently with a spatula until just combined. Do not overmix; some lumps are okay.
  6. Fold in the caramelized shallots and a pinch of black pepper if using.
  7. Divide batter evenly among 12 muffin cups, filling each about 3/4 full.
  8. Bake for 18-22 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean. Edges should feel firm and crispy.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely and keep crust crispy.

Notes

Caramelize shallots slowly over low heat to avoid bitterness. Do not overmix batter to keep muffins tender. For extra crispiness, broil muffins for 1-2 minutes at the end, watching carefully to avoid burning. Let batter rest 5 minutes before baking to hydrate cornmeal. Room temperature wet ingredients improve rise. Muffins can be stored at room temperature for 2 days or frozen up to 3 months.

Nutrition

Keywords: dairy-free, cornbread muffins, shallots, gluten-free option, vegan, crispy muffins, easy recipe, brunch, snack

Find it online: https://avabake.com/crispy-dairy-free-cornbread-muffins-with-shallots-easy-recipe-for-perfect-muffins/