Description
These perfect vegan corn muffins are tender, crumbly, and slightly sweet. Made with simple ingredients like non-dairy milk, maple syrup, and cornmeal, they are easy to prepare and bake. Ideal as a side dish, especially paired with a comforting bowl of soup or chili, these muffins bring delightful texture and flavor to any meal.
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 1 cup all-purpose flour
- ¾ cup cornmeal
- 3 tablespoons organic brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Optional
- 1 cup corn kernels (fresh or frozen and thawed)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (204°C) and lightly oil a 9-cup or larger muffin tin to prevent sticking.
- Mix Wet Ingredients: In a small bowl or liquid measuring cup, stir together the non-dairy milk, canola oil, and maple syrup until well combined.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, brown sugar, baking powder, and salt to uniformly distribute the leavening and sweetener.
- Blend Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently just until the batter is blended. Avoid overmixing to keep the muffins tender.
- Fold in Corn Kernels: Gently fold in the corn kernels if using, adding texture and bursts of sweetness.
- Portion Batter: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until the muffins are set on top and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffin tin from the oven and let the muffins cool for a few minutes before removing them from the tin. Serve warm or at room temperature for best flavor.
Notes
- You can substitute any plant-based milk such as almond, soy, or oat milk based on preference.
- Canola oil can be replaced with other neutral baking oils like vegetable or light olive oil.
- Adding corn kernels is optional but adds nice texture and sweetness.
- Fresh or frozen corn kernels both work well; if frozen, thaw before use.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
- These muffins freeze well; thaw and warm before serving.
