Vegan Corn Muffin Recipe That’s Easy and Delicious

There’s something incredibly comforting about biting into a warm, fluffy corn muffin fresh from the oven. Now, imagine that same delightful experience, but made entirely vegan!

Whether you’re a seasoned vegan, have dietary restrictions, or just love exploring plant-based baking, this vegan corn muffin recipe is bound to become a staple in your kitchen. With simple pantry ingredients and no animal products, these muffins are moist, slightly sweet, and have the perfect crumbly texture that pairs beautifully with breakfast, brunch, or even as a side to your favorite soups and salads.

Not only are these muffins easy to whip up, but they also embrace the naturally sweet and earthy flavor of cornmeal, enhanced with a hint of vanilla and a touch of maple syrup. In this post, I’ll walk you through every step, share some handy tips, and offer creative variations to customize your muffins.

If you love vegan baking, you might also enjoy our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Vegan Bread Machine Recipe for Soft, Delicious Loaves for more plant-based treats!

Why You’ll Love This Recipe

This vegan corn muffin recipe shines because it combines simplicity and flavor with wholesome ingredients. You don’t need any eggs or dairy substitutes that can complicate recipes or add unnecessary allergens.

Instead, we rely on natural binders like applesauce and plant-based milk to create a tender crumb that stays moist even after a day or two.

Plus, these muffins are versatile! You can easily add corn kernels for a burst of texture, mix in jalapeños for a spicy kick, or fold in fresh herbs for a savory twist.

They bake quickly and can be made ahead of time, making them perfect for busy mornings or last-minute gatherings. Finally, they are freezer-friendly, so you can enjoy homemade vegan corn muffins anytime you crave them.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour (or whole wheat for a healthier option)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup unsweetened applesauce (as egg replacer)
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil or vegetable oil
• 1 tsp vanilla extract
• Optional: 1/2 cup fresh or frozen corn kernels for added texture

Equipment

• Muffin tin (12-cup size)
• Muffin liners or non-stick spray
• Large mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Spatula
• Cooling rack

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with non-stick spray.
2. Mix the dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until evenly combined.
3. Combine the wet ingredients: In a separate bowl, whisk together the almond milk, applesauce, maple syrup, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry: Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
5. Fold in the corn kernels if using, for a pleasant burst of sweetness and texture.
6. Fill the muffin cups: Spoon the batter evenly into the prepared muffin tin, filling each about 3/4 full.
7. Bake for 18-22 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
8. Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Tips & Variations

“For the best texture, avoid overmixing the batter. Overworked batter can lead to dense muffins.”

• Make them savory: Skip the maple syrup and add chopped jalapeños, green onions, or vegan cheese for a tasty savory muffin.
• Gluten-free option: Use a gluten-free all-purpose flour blend instead of regular flour to make these muffins gluten-free.
• Add texture: Toss in chopped nuts like pecans or walnuts for a crunchy surprise.
• Sweeten differently: Use agave nectar, brown rice syrup, or coconut sugar instead of maple syrup.
• Freeze for later: These muffins freeze beautifully. Just wrap them individually and store in a freezer-safe bag for up to 3 months.

Nutrition Facts

Serving Suggestions

These vegan corn muffins are incredibly versatile. Serve them warm with a pat of vegan butter or your favorite nut butter for a simple breakfast or snack.

They also pair wonderfully with hearty soups like chili or vegetable stew, making them perfect for a cozy lunch or dinner. For a Southern-inspired meal, try them alongside vegan collard greens or baked beans.

You can even slice them open and use as a base for vegan sandwiches with avocado, tomato, and sprouts.

Looking to explore more plant-based recipes that complement your muffins? Check out our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas or indulge in something sweet with our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Conclusion

This vegan corn muffin recipe is a delightful addition to any kitchen, offering a simple yet flavorful way to enjoy classic baking without animal products. Its moist texture and gentle sweetness make it appealing to all palates, whether vegan or not.

Plus, with the flexibility to customize flavors and add-ins, it’s easy to tailor these muffins to your taste preferences and dietary needs.

Perfect for breakfast, snacks, or as a side, these muffins prove that vegan baking can be delicious, easy, and satisfying. Don’t hesitate to experiment with different mix-ins or pairings to keep things exciting.

For more vegan baking inspiration, explore our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or try your hand at our Vegan Soft Serve Recipe: Creamy, Easy, and Delicious Idea. Happy baking!

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