Vegan Corn Muffins

(from 9 reviews)
Vegan Corn Muffins

Boston Market's corn bread is my favorite and I've always wanted to bake something similar at home. I found a corn muffin recipe in The Taste of Home Baking Book. Later traced the recipe on the website too.

As I have mentioned in the blog a couple of times before, I love that website because all the recipes work like a charm. Nothing can go wrong.

I've seen a couple of recipes for corn muffin, but this one was very simple to follow and easy to veganize also. These muffins can be prepared in no time. I have used Ener-G egg replacer in place of the 1 egg in the original recipe.

Also I used non-dairy milk to make vegan corn muffins. I would rather prefer using rice milk or almond milk instead. You can also use buttermilk instead of milk to make very moist corn muffins.

Corn muffins are a good accompaniment for vegetarian chili or some hot lentils and vegetable soup. Everyone at home loved these muffins!


Vegan Corn Muffins Recipe

Prep time
15 Mins
Cook time
18 Mins + 5 Mins Cooling
8 Muffins
Vegan Corn Muffins
4.9 from 9 reviews
Wondering how to make easy egg-free/vegan corn muffins from scratch? You are in the right place. Check out this recipe for the best corn muffin recipe ever.
  • 1 cup All purpose flour
  • 3/4 up Yellow Cornmeal
  • 3 tablespoons Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1.5 teaspoon Ener-G Egg Replacer (in place of 1 egg)
  • 2 tablespoons Water
  • 1 cup Milk (I used Unsweetened Soy Milk)
  • 1/4 cup Vegetable Oil (I used Canola Oil)
  1. Preheat oven at 400F/200C for 15 minutes. Grease muffin cups with shortening.
  2. In a large bowl combine the flour, cornmeal, sugar, baking powder and salt.
  3. In a blender/food processor add Ener-G, water, milk and oil. Blend it thoroughly, for about 3 minutes.
  4. Stir into the dry ingredients just until moistened.
  5. Fill the muffin cups 2/3rds full.
  6. Bake for 16-18 minutes or until a toothpick comes out clean.
  7. Cool for 5 minutes before removing from pan to a wire rack.
My Notes:
  1. I don't have any complaints with this recipe. The only thing I wish I had done was spreading the batter in the 8 muffin cups evenly in the first go itself. I had some batter remaining after filling the cups initially, so distributed it again among the 8 cups. So what happened was after baking there was this extra top on the muffins. Not a big deal, but the corn muffins would have looked perfect and smooth on the top (just like the picture in the magazine) if I had done it the other way.
  2. Adding some fresh/frozen corn kernels to the batter would be nice too.
  3. This is a general baking tip. I have found that greasing baking sheets/pans with shortening works better than using a non stick spray. Non stick spray leaves burn marks on the sheets while shortening does a clean job.
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This recipe has been updated and republished from the 2009 archives.


  1. I just took these muffins out of the oven. Delicious! I used flax egg in place of the EnerG and unsweetened almond milk in place of soy milk. Turned out great!

  2. I just did this. It was super good and my entire family loved it. So easy to make and great breakfast item. I just used whole milk because I didn’t have vegan milk and I also added a tsp of apple cider vinegar. Thanks a lot.

  3. Delicious! Tried many kinds of corn breads (with eggs) and were never as good as this one. I used WHOLE WHEAT flour, cow milk and added 1 cup of frozen corn. I cut the sugar in half. I used another brand of egg replacer so I had to adjust the amount and the water. Baked with parchemin lined muffin tins. Perfect snack for toddlers!


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