Moist and flavorful, these vegan corn muffins pair perfectly with hearty soups and stews. Made with a delectable recipe featuring plant-based cheese, herbs, and corn kernels, these tasty muffins are especially good with bean soups and vegan chili as a change of pace from pan cornbread.
Vegan cornbread or muffins need an extra dose of moist ingredients so that the don’t come out dry. Vegan cheese shreds, olive oil, and applesauce (don’t worry, this doesn’t make them sweet) do the trick. Fresh herbs add visual interest as well as flavor. Either parsley or cilantro, paired with scallions of chives, are winning combos.
This recipe makes 8 larger muffins (when you want them to go over the top, literally), or 10 to 12 smaller ones. Use fresh corn in season or frozen corn any time of year.
What is stoneground cornmeal? While not absolutely necessary, stoneground cornmeal is recommended, rather than the kind simply labeled as cornmeal. Stoneground cornmeal retains more of the hull and germ of the kernel, and is, predictably, more of a wholesome choice. I think it tastes better, too. You might find this in your supermarket, but more likely, in natural foods stores and from online sources.
These muffins are delicious with Quick Black Bean and Sweet Potato Chili.
Recipe is from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
- 1 cup cornmeal, preferably stoneground
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1 cup unsweetened applesauce
- 1/3 cup plain plant-based milk, or more as needed
- 1 cup vegan cheddar-style cheese shreds
- 1/2 cup chopped fresh parsley or cilantro
- 2 to 3 scallions, thinly sliced, or 1/4 cup chopped chives
- 1/2 cup cooked fresh or thawed frozen corn kernels
- Preheat the oven to 400º F.
- Combine the first 5 (dry) ingredients in a mixing bowl and stir together.
- Make a well in the center of the dry ingredients. Pour in the applesauce, oil, and plant-based milk. Stir until well combined, adding more plant-based milk as needed to make a smooth, slightly stiff batter. Don’t be tempted to add too much, or the muffins won’t bake through — add just enough to moisten all the dry ingredients.
- Fold in the vegan cheese shreds, parsley, scallions, and optional corn kernels.
- Divide the batter between 8 (for larger muffins) or 10 to 12 (for smaller muffins) paper-lined muffin tins. Bake for 20 to 25 minutes, or until the muffin tops are golden brown and a toothpick or knife inserted into the center of one tests clean.
- Cool on a rack or plate. Store leftover muffins in an airtight container once completely cooled.
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