Corn Muffins
These cozy corn muffins are golden, fluffy, and packed with flavor. I love how they’re perfect for breakfast or as a side with soups and stews!
Corn muffins have always held a special place in my heart.
I remember the first time I made them for a cozy brunch with friends; the smell of corn wafting through the kitchen was pure bliss.
These muffins are not only simple to whip up, but they also bring back warm memories of sharing good food and laughter.
That’s why I love making them – they remind me to nourish my body and share joy through cooking.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Using fresh corn gives these muffins a lovely texture and sweetness. If you only have canned corn, just drain and rinse it well. For a gluten-free option, you can substitute the flour with a 1:1 gluten-free baking blend, but the texture might vary a bit.
Tips & Notes
- •I love adding a sprinkle of chili powder to the batter for a little kick!
- •These muffins are great for breakfast, but they also make an excellent side for chili.
Recipe Variations
- •Sometimes, I’ll mix in some diced jalapeños for a spicy twist.
- •You can also add in some vegan cheese for a cheesy version!
Storage & Freezing
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge for up to a week.
Frequently Asked Questions
Can I freeze these muffins?
Absolutely! Just let them cool completely, then wrap them in plastic wrap or store them in an airtight container. They’ll last up to 3 months in the freezer.
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These cozy corn muffins are golden, fluffy, and packed with flavor. I love how they’re perfect for breakfast or as a side with soups and stews!
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.
- 2
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- 3
In another bowl, mix the maple syrup, almond almond milk, melted coconut oil, and apple cider vinegar.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix!
- 5
Fold in the corn kernels (and nutritional yeast if using) until evenly distributed.
- 6
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 7
Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- 8
Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
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