These vegan corn muffins are tender, crumbly, and slightly sweet! Super easy to make and perfect with a big bowl of soup or chili.
How's everyone hanging in there? I hope you're all well! Is everyone still on a baking frenzy? I know I am. I'm one of the fortunate folks who has been able to get ahold of yeast, but unfortunately, I'm usually too lazy to make yeast breads.
I'm more of a quick bread kind of girl.
A couple years ago I shared a recipe for my vegan cornbread, and I've been meaning to adapt the recipe for vegan corn muffins. Now seemed about the perfect time!
What You'll Need
- Non-dairy milk
- Canola oil (or your favorite baking oil)
- Maple syrup
- All-purpose flour
- Cornmeal
- Organic brown sugar
- Baking powder
- Salt
- Corn kernels (totally optional, and you can use fresh or frozen!)
How to Make Vegan Corn Muffins
Start by stirring your liquid ingredients together in a small bowl or liquid measuring cup: non-dairy milk, maple syrup, and oil.
Now mix your dry ingredients in a large mixing bowl: flour, cornmeal, brown sugar, baking powder, and salt.
Pour the wet mixture into the dry ingredients, and stir everything together, just until blended. Fold in the corn kernels if you're using them.
Divide the batter into the cups of an oiled muffin tin. The recipe makes 9 large muffins, but you can make them smaller and get a full dozen if you prefer.
Bake the muffins until the tops are set. Place the tin on a rack to cool before removing the muffins.
Vegan Muffin FAQ & Tips
- Can these muffins be made gluten-free? I'm not sure! I suspect that an all-purpose gluten-free blend like those made by King Arthur Flour or Bob's Red Mill would work, but I haven't tried, so I can't say for sure.
- Can I use whole wheat flour? Probably! I haven't tried though, so no promises. If you'd like to play it safe, try using whole wheat pastry flour, or a mix of whole wheat and all-purpose flour.
- My muffins didn't rise. Why not? Usually this means your baking powder is old. Sprinkle some on a glass of water to see if it fizzes. If not, toss and replace it.
- Can I use paper liners instead of oiling the tin? Yes! I like to oil the tin, because it makes the edges crispy, but paper liners will work just fine.
- Serving ideas! I love serving corn muffins alongside a big bowl of chili or alongside some vegan ribs and coleslaw.
- Shelf life and storage: These muffins will keep in a sealed bag at room temperature for about 5 days, or in the freezer for about 5 months.
- Flavor variations: to switch things up, try stirring in some chives, or topping your muffins with jalapeño slices or a pinch of shredded vegan cheese.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Perfect Vegan Corn Muffins
These vegan corn muffins are tender, crumbly, and slightly sweet! Super easy to make and perfect with a big bowl of soup or chili.
Ingredients
- 1 cup unsweetened and unflavored non-dairy milk
- ¼ cup canola oil (or baking oil of choice), plus more for the tins
- 2 tablespoons maple syrup
- 1 cup all-purpose flour
- ¾ cup cornmeal
- 3 tablespoons organic brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup corn kernels (fresh or frozen and thawed), optional
Instructions
-
Preheat the oven to 400°F and lightly oil a 9 cup (or larger) muffin tin.
-
Stir the milk, oil, and maple syrup together in a small bowl or liquid measuring cup.
-
Stir the flour, cornmeal, brown sugar, baking powder, and salt together in a large mixing bowl.
-
Pour the liquid mixture into the bowl with the dry ingredients and stir, just until blended.
-
Fold in the corn kernels.
-
Divide the batter into the muffin tins (make 9), filling each about â…” full.
-
Bake the muffins until set on top, 18 to 20 minutes.
-
Remove the tin from the oven and allow the muffins to cool before removing them from the tin.
Ficou maravilhoso!
Muito obrigada, Léo!
Can something else be used in place of oil? Would apple sauce work? I love your recipes but I cant use fats and oils.
Thanks
Applesauce might work, but I can't say for sure as I haven't tried. I'd love to hear how it turns out if you do!
I love the recipe but not the oil, could you use apple sauce instead? If so how much?
I haven't tried the recipe with applesauce, so I can't say for sure. Substitute an equal amount for the oil if you give it a try - I'd love to hear how it turns out if you do!
l love these muffins I used applesauce instead of oil and it worked out I also substituted blueberries I find applesauce homemade always works out it only takes a couple of apples. And I make it fast in the microwave the night before baking. Bea
Batter came out soupy, I added extra flour. Had to bake for about 25 minutes to get them done. They're tasty, but still wet, I should have cooked another 5 minutes though.
The corn muffins turned out just great. I used coconut
Sugar, used half oil & half vegan butter, added nutritional yeast, some spring onions & topped with black sesame seeds. It was Just Perfect. Thank you so much. Definitely gonna make them for Thanksgiving this year. God bless
These were wonderful! Was attending a retreat and needed a vegan option, these had a lovely crumb, the top was perfect, moist and subtly sweet. Very easy to throw together. I tripled the recipe without problems. Thank you for this recipe, everyone loved them! Wish I could attach a pic, they were beautiful as well.
Made these wonderful corn muffins today as recipe stated. After baking I brushed honey and vegan butter.