Vegan Corn Muffins Recipe

Name: Vegan Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup almond milk (or your favorite non-dairy milk); 2 teaspoons apple cider vinegar; 1 cup all purpose flour; 1 cup cornmeal, medium ground; 1/3 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons refined coconut oil, melted; 2 tablespoons unsweetened applesauce; 1 cup corn kernels (thawed if using frozen)

Servings: persons

1 cup almond milk (or your favorite non-dairy milk)
2 teaspoons apple cider vinegar
1 cup all purpose flour
1 cup cornmeal, medium ground
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons refined coconut oil, melted
2 tablespoons unsweetened applesauce
1 cup corn kernels (thawed if using frozen)

1
For the Corn Muffins:
2
Preheat oven to 350 F. Lightly spray a muffin tin with cooking spray.
3
Measure out the milk and add the apple cider vinegar to it, then set aside to curdle.
4
In a medium mixing bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the center and add in the milk, oil and applesauce. Stir together the wet ingredients in the well. Then mix the wet and dry together just until the dry ingredients are moistened, being careful not to overmix. Fold in the corn kernels.
5
Fill each muffin tin most of the way with batter. Bake for 18 to 22 minutes. Tops should feel firm to the touch and a knife inserted through the center should come out clean.
6
Remove from oven and when cool enough to handle (usually 10 minutes or so), transfer muffins to a cooling rack to cool the rest of the way.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 cup almond milk (or your favorite non-dairy milk), 2 teaspoons apple cider vinegar, 1 cup all purpose flour, 1 cup cornmeal, medium ground, and more.

Yes, Vegan 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.

Vegan Corn Muffins

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