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.

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or lightly grease it with oil.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.

Step 3

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.

Step 4

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.

Step 5

Using a spoon or scoop, evenly distribute the batter into the prepared muffin tin cups, filling each about 3/4 full.

Step 6

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.

Step 7

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.

Step 8

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

Serving size	(649.5g)

Amount per serving	% Daily Value*
Calories	1740.2

Total Fat 65.0g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3319.7mg	0%
Total Carbohydrate 273.4g	0%
Dietary Fiber 12.0g	0%
Total Sugars 80.1g
Protein 22.0g	0%

Vitamin D 100.0IU	0%
Calcium 324.5mg	0%
Iron 8.8mg	0%
Potassium 461.6mg	0%

*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.

Source of Calories

Fat: 33.1%

Protein: 5.0%

Carbs: 61.9%