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5 from 4 votes
Vegan Corn Muffins on a Wooden Table with Strawberries and Tea
Perfect Vegan Corn Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

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

Course: Side Dish
Cuisine: American
Servings: 9
Calories: 183 kcal
Author: Alissa Saenz
  • 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
  1. Preheat the oven to 400°F and lightly oil a 9 cup (or larger) muffin tin.

  2. Stir the milk, oil, and maple syrup together in a small bowl or liquid measuring cup.

  3. Stir the flour, cornmeal, brown sugar, baking powder, and salt together in a large mixing bowl.

  4. Pour the liquid mixture into the bowl with the dry ingredients and stir, just until blended.

  5. Fold in the corn kernels.

  6. Divide the batter into the muffin tins (make 9), filling each about ⅔ full.

  7. Bake the muffins until set on top, 18 to 20 minutes.

  8. Remove the tin from the oven and allow the muffins to cool before removing them from the tin.

Nutrition Facts
Perfect Vegan Corn Muffins
Amount Per Serving (1 muffin)
Calories 183 Calories from Fat 64
% Daily Value*
Fat 7.1g11%
Saturated Fat 0.6g3%
Sodium 154mg6%
Potassium 219mg6%
Carbohydrates 28.1g9%
Fiber 1.7g7%
Sugar 6.2g7%
Protein 2.9g6%
Calcium 106mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.