Vegan Corn Muffins Recipe
Soft, golden corn muffins with a tender crumb and sweet corn flavor, perfect for breakfast or alongside hearty soups and chilis.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">200g fine cornmeal</li><li class="ingredients-single-item">150g plain flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">250ml plant milk (soy or oat works best)</li><li class="ingredients-single-item">60ml vegetable oil</li><li class="ingredients-single-item">2 tbsp apple cider vinegar</li><li class="ingredients-single-item">80g unsweetened applesauce</li><li class="ingredients-single-item">2 tbsp maple syrup or agave nectar</li><li class="ingredients-single-item">150g fresh or frozen corn kernels (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Paper muffin liners</li><li class="equipment-single-item">Silicone spatula</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners or lightly grease with oil. This higher temperature helps create those beautiful domed muffin tops.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a measuring jug, combine the plant milk with apple cider vinegar and let stand for 5-10 minutes. This creates a vegan "buttermilk" that will react with the baking soda to help the muffins rise and create tenderness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until well combined. Make sure there are no lumps in your dry ingredients to ensure an even texture in your finished muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>To the milk mixture, add the vegetable oil, applesauce, and maple syrup, whisking until smooth. The applesauce works as an egg replacer, adding moisture and helping bind the ingredients together.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the wet ingredients into the dry ingredients and stir gently with a silicone spatula just until combined - you should still see a few streaks of flour. Overmixing activates the gluten in the flour, resulting in tough muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>If using, fold in the corn kernels with just 2-3 strokes. The batter should look lumpy - that's perfectly fine and exactly what you want for tender muffins!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. For perfectly domed tops, fill the centers slightly higher than the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean with just a few crumbs attached. If the toothpick has wet batter, continue baking for 2-minute intervals.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the muffins to cool in the tin for 5 minutes (this prevents them from falling apart), then transfer to a wire rack to cool completely. Though these muffins are delicious when warm, allowing them to cool for at least 15 minutes helps their structure set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, warm in a microwave for 15-20 seconds or in a 150°C (300°F) oven for 5-7 minutes.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I add other mix-ins to corn muffins besides corn kernels?
Absolutely! Try adding jalapeños for heat, diced red bell peppers for sweetness and colour, vegan cheese shreds, chopped chives or spring onions, or even blueberries for a sweet-savoury twist. Just be careful not to add too much or the muffins may become dense and not bake properly.
Why is my cornbread too dry and crumbly?
Dry cornbread is often caused by overbaking, using too much cornmeal relative to flour, or insufficient moisture. Ensure you're measuring ingredients correctly, using applesauce and oil as directed, and checking for doneness early. Adding corn kernels also helps maintain moisture in the finished muffins.
How can I make gluten-free corn muffins that aren't gritty?
Replace the plain flour with a quality gluten-free blend that contains xanthan gum. Use finer ground cornmeal for less grittiness, and increase the applesauce slightly (about 2 extra tablespoons) to enhance moisture. Let the batter rest for 15 minutes before baking to help hydrate the cornmeal.
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