Bar-B-Que Jackfruit Cornbread Muffins

Bar-B-Que Jackfruit Cornbread Muffins

Bar-B-Que Jackfruit Cornbread Muffins

The only thing better than a warm corn muffin is a corn muffin stuffed with Bar-B-Que Jackfruit!
Prep Time 20 minutes
Cook Time 25 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 12 muffins



  • 1 cup yellow cornmeal
  • 1 cup flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup non-dairy milk
  • ¼ cup canola oil
  • 3 tablespoons applesauce


  • ½ onion diced
  • 1 package Upton’s Naturals Bar-B-Que Jackfruit
  • ½ cup shredded vegan cheddar cheese


  • Preheat oven to 375°F.
  • Mix cornmeal, flour, sugar, baking powder and soda, and salt in a large bowl. Create a well in the center and add the non-dairy milk, canola oil, and applesauce and stir until just combined. Add more non-dairy milk if the batter is too thick.
  • Fill a muffin tray with cupcake liners, or grease each cup with canola oil if not using liners. Fill each cup halfway full with the cornbread batter.
  • Mix together the diced onion and jackfruit in a small bowl. Place a spoonful of jackfruit on each muffin cup of cornbread batter. Evenly divide the cheese between each muffin cup. Fill the rest of the cups with cornbread batter. Add a pinch of cheese on the top of each muffin, if desired.
  • Bake for 18-22 minutes, or until the muffins are firm and the edges are golden.
Keyword Bar-B-Que Jackfruit Cornbread Muffins, vegan corn muffins
Bar-B-Que Jackfruit