These vegan corn muffins are tender, crumbly, and slightly sweet! Super easy to make and perfect with a big bowl of soup or chili.
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 ⅔ 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.