Corn Muffins Recipe

Name: Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegan butter, as needed; 1 cup fresh or frozen corn kernels, thawed if frozen; 1 cup plain unsweetened vegan milk; 1 tablespoon apple cider vinegar; 3 tablespoons packed brown sugar; 2 tablespoons applesauce; 1 cup unbleached all-purpose flour; 3/4 cup medium-grind cornmeal; 1 teaspoon sea salt; 2 teaspoons double-acting baking powder; 1/4 teaspoon baking soda

Servings: persons

3 tablespoons vegan butter, as needed
1 cup fresh or frozen corn kernels, thawed if frozen
1 cup plain unsweetened vegan milk
1 tablespoon apple cider vinegar
3 tablespoons packed brown sugar
2 tablespoons applesauce
1 cup unbleached all-purpose flour
3/4 cup medium-grind cornmeal
1 teaspoon sea salt
2 teaspoons double-acting baking powder
1/4 teaspoon baking soda

1
Preheat the oven to 400F.
2
Prepare a 12-muffin tin by generously greasing 10 of the tins with butter.
3
Combine the thawed corn, milk, vinegar, sugar, and applesauce in a blender.
4
Blend for 10 seconds to break up the corn kernels.
5
Set aside.
6
In a medium bowl, combine the flour, cornmeal, and salt.
7
Sift in the baking powder and baking soda.
8
Whisk to combine.
9
Make a well in the middle of the flour mixture and add the milk mixture.
10
Fold together gently to combine; do not overwork the batter.
11
Transfer 1/4 cup batter to each of the 10 buttered muffin tins.
12
Bake until they are light golden brown and a toothpick inserted in the center of the muffin in the middle tin comes out clean, about 15 minutes.
13
Cool the muffin tin on a wire rack for 5 minutes.
14
Remove the muffins to the rack and continue to cool them for 5 more minutes before serving.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons vegan butter, as needed, 1 cup fresh or frozen corn kernels, thawed if frozen, 1 cup plain unsweetened vegan milk, 1 tablespoon apple cider vinegar, and more.

Yes, Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions