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.
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Print Perfect Vegan Corn Muffins Course Side Dish Cuisine American Keyword dairy-free, vegan baking, vegan muffins Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 9 Calories 183kcal Author Alissa Saenz Ingredients 1 cup unsweetened and unflavored non-dairy milk 1/4 cup canola oil (or baking oil of choice), plus more for the tins 2 tablespoons maple syrup 1 cup all-purpose flour 3/4 cup cornmeal 3 tablespoons organic brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup corn kernels (fresh or frozen and thawed), optional US Customary - Metric 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 2/3 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. Nutrition Serving: 1muffin | Calories: 183kcal | Carbohydrates: 28.1g | Protein: 2.9g | Fat: 7.1g | Saturated Fat: 0.6g | Sodium: 154mg | Potassium: 219mg | Fiber: 1.7g | Sugar: 6.2g | Calcium: 106mg | Iron: 2mg
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