Vegan Corn Muffins
Fluffy, golden, and irresistibly moist, these Vegan Corn Muffins are a plant-based twist on a classic favorite. Made with simple pantry staples like cornmeal, all-purpose flour, and a touch of maple syrup, these muffins strike the perfect balance between sweet and savory. The recipe uses a clever vegan buttermilk made from plant-based milk and apple cider vinegar to ensure a tender crumb, while a hint of vanilla brings warmth to every bite. Ready in just 30 minutes, these muffins are easy to whip up and perfect for breakfast, snacks, or a comforting accompaniment to soups and chilis. Plus, they're dairy-free, egg-free, and incredibly versatile for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Cornmeal (yellow or white)
- 0.25 cup Organic cane sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsweetened plant-based milk (e.g., almond, soy, oat)
- 1 teaspoon Apple cider vinegar
- 0.25 cup Vegetable oil (e.g., canola or melted coconut oil)
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or lightly grease it with oil.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.
In a separate small bowl or measuring cup, combine the plant-based milk and apple cider vinegar. Let it sit for 2-3 minutes to create a vegan buttermilk.
Add the vegan buttermilk, vegetable oil, maple syrup, and vanilla extract to the dry ingredients. Stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Using a spoon or scoop, evenly distribute the batter into the prepared muffin tin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3320 mg | 144% | |
| Total Carbohydrate | 273.4 g | 99% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 80.1 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 324 mg | 25% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 462 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
