Vegan Corn Muffins


(from 11 reviews)
56
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!

TOP RATED

Vegan Corn Muffins Recipe

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Prep TimeCook TimeMakes
15 Mins18 Mins + 5 Mins Cooling8 Muffins
AuthorCategoryMethod
MuffinsBaking
Vegan Corn Muffins
4.9 from 11 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.
Ingredients:
  • 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)
Procedure:
  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.


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56 COMMENTS

  1. I’ve made these three times and they turned out so light and delicious! But I made some substitutes and changes, because I was away from home and had to use what was available! Here goes: I used 1/2 cup white flour, 1 cup corn flour, 1/3 of which was masa harina. I used 2 1/2 tsp. Baking powder, because egg replacer has some in it. I didn’t have nondairy milk so used 2 Tablespoons soy flour, which I mixed in with the dry ingredients. Used a cup of water, and added 2 Tbsps. extra water, because of not having egg replacer or flaxseed there. The oil was coconut oil. I used less sugar, probably a Tbsp. Otherwise, the rest of the recipe as is! This is truly a wonderful recipe! Thank you for sharing!

  2. 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!

  3. Hi
    I am visiting first time in ur space. Very innovative work. following u through google link. Do visit my blog too.

  4. 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.

  5. 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!

  6. Just made them and added some honey and extra TSBP of sugar and they were delicious. I would like them to be softer next time maybe I can add more honey.

  7. Oh my, just baked a batch of these and they are really delicious! I added some sweet corn kernals and it was very yummy. Thank you so much for this healthy recipe, now my daughter (allergic to eggs) can enjoy baked goods like everyone else =)

  8. Does anyone have experience with using sunflower oil instead of vegtable oil? My son has soy allergies so I need to avoid that. Coconut oil is expensive or else I would just keep using that. Thanks! I’m really excited to try this recipe.

  9. I want to try this recipe…without making an extra trip to the grocery store. Can I use applesauce in place of the egg replacer? Also, the type of sugar isn’t specified. Can I use turbinado sugar?

  10. Hello, I am looking for a vegan cornbread muffin recipe that does not use soy for my daughter’s school (some of the kids have allergies and we are vegetarian (don’t do eggs) – have you tried using anything else with this recipe like coconut milk or almond milk? I am making these for her class Tuesday morning for her birthday celebration to go with their veggie soup! Thank you ~ sounds yummy! 🙂

    • Hi Toby, you could use any other non-dairy milk instead of soy. Switching that does not affect the taste or texture in anyway. Actually I personally prefer almond milk or rice milk instead of soy milk. Somtimes soy milk can give a gooey texture. So you should be fine using almond milk.

  11. This is the second time I have made these muffins. My Husband loves corn muffins and before becoming vegan, I would make the boxed “Jiffy” brand muffins, which are really quite good. These are better. And my husband (and I) love them. Thanks so much publishing the recipe!

  12. I tried this recipe tonight, it really was a nice change. It was easy, didn’t mess up the whole kitchen, and tasted nice. For texture on top, I’d add cornmeal sprinkled over the tops next time. It was about an 8/10, I’d say. But that’s good! I had the Ener-g replacer on had as my husband’s allergic to eggs. And being a person who usually dislikes store-bought corn bread/muffins, this was really yummy!

  13. I’m glad that everyone liked the picture of the muffins, but to be honest the comments regarding the photo are not helpful for someone visiting the site and looking for a delicious muffin recipe. I can see what the picture looks like, but I don’t know what it tastes like. Review as to the actual taste of the muffins would be much more helpful and worth reading.

    • I can understand what you are trying to tell Erin. This being a food blog and not a recipe site gets comments from other food bloggers who may not necessarily try the recipe. You may have to fish in for the actual reviews. We are trying to make it easy for people to just see the reviews. Your patience is appreciated.

  14. Hey Madhuram,

    Wanted to make this, however wanted to replace EnerG. Shall i use
    white vinegar or flax seed meal for this one?
    Please advice..

  15. Thank u Madhuram.. I have got my Ener -G from US.. my lovely brother picked it for me….
    Do sneak a peek at my space whn time permits…

    Cheers
    Sandhy

    That’s great Sandhya. Will surely drop by.

  16. Egg free is good and I appreciate the recipes, but can you make this gluten free? I was wondering if I could use corn flour instead of APF?

    Ruth, I have very little experience with gluten free baking. There are plenty other blogs concentrating in gluten free baking; just Google and you should be able to find a lot of recipes. Meanwhile you can check a couple of gluten free cookie recipes I have in my blog.

    Brown rice flour and cornmeal chocolate chip cookies: https://www.egglesscooking.com/2009/12/21/gluten-free-cookies-chocolate-chip/
    Brown rice flour and oat flour chocolate chip cookies: https://www.egglesscooking.com/2010/03/04/oats-brown-rice-flour-chocolate-chip-cookies/

  17. 1 Egg can be replaced with this:

    1 tbsp lightly ground flax, just enough to break the skins is all that is needed really. I grind myself in a mortar and pestle as fresh is always best! The pre-ground flax meals have lost some of their nutritional value.

    Then soak for ten minutes in 2-3 tbsp warm water, stir once or twice. Water will become thick and slimy like the white of an egg.

    In recipes where I don’t care if flax seeds are present I add the whole mixture but you can also strain out seeds and simply add the liquid.

    Thanks for the info Hannah.

  18. hi ..First time here.. .loved your concept of eggless baking I am slowly getting into this baking spree…

    What is Ener -G?? I live in London.. Dunno wot ingredient is it?

    I have got one more query… wot is the difference between plain flour & all purpose flour?? i hardly find all purpose flour in tesco’s ..

    do reply when time permits..

    Cheers
    Sandhya

    Hi Sandhya, EnerG is an egg replacement powder made with potato/tapioca starch and leaveners. It is vegan. Check for its availability in any health food stores or organic aisle of regular supermarkets. Also check this link. http://www.ener-g.com/Articles/ArticlePage.aspx?pageId=445

    When Googled I found that plain flour and all purpose flour is one and the same.

  19. You are right …spray does make it brown…I used medium ground yellow cornmeal…which was difficult for kids to eat…will try with a softer cormeal next time !

  20. hi madu,
    i tried to find the ENER-G egg replacer in dubai and couldnt find it. what can I add instead of it in your recipies.help.

    Hi Maryam, in this particular recipe you can try 1 tablespoon of vinegar and 1 teaspoon of baking soda in place of 1 egg. You can also try flax seed meal substitution. I can’t simply tell one replacement for EnerG, it depends on the recipe, the flavors going in etc. For the vegan apple cake (for which I have used EnerG) you can try with unsweetened applesauce and 1/4 teaspoon of baking soda.

  21. You can easily find out the calories in one muffin. Go to nutritiondata.com and go to MY RECIPES and enter the ingredients of the recipe and number of servings, and it automatically calculates it. I’s a great tool!

    Wow! That’s wonderful. I’ll check it out immediately.

  22. Hi Madhuram

    I liked the recipe and will try it out sometime. I wanted to know about the calories for one corn muffin.

    Let me see if I can find it out.

  23. Hi how are you? Its great to have an exclusive website like yours.I enjoy browsing through it weekly.please can you email your eggless corn muffin,eggless pecan and carrot cake recipes to me. With great love and appreciation. Penny.

    Welcome to my blog Penny. Sent you an email.

  24. Madhuram, these look so mellow yellow and beautiful! Your pictures are getting ‘a professional cook’ look too:), and I simply trust the Madhuram brand now! Thanks for the tasty muffins!

    Thanks to my husband for the wonderful pictures. He is the official photographer.

  25. They look yummy! May I ask what that Ener-G exactly is that you are substituting the eggs with??

    Thank you Katarina. Ener-G is the brand name for egg replacer powder which is a blend of potato starch, tapioca starch and leaveners. Check here for more details.

  26. looks yummy and very inviting… :)…. i’ve become sort of addicted to ur blog these days…. log in atleast once everyday to see whats new :)… good job!!

    Thank you so much.

  27. Looks awesome, I have been wanting to try using the ener-g egg replacer but haven’t had a chance yet, your perfect looking corn muffins make me want to try it soon !

    You can try it Usha, 3 out of 4 recipes turned out good. As I have mentioned in my chocolate zucchini cake, the key is beating the energ powder and water thoroughly in a blender until it’s foamy.

  28. Amazing and delish.I am a regular visitor to the tasteofhome site.This is lovely and perfect.Thanks for the tip about shortening for greasing.Will come handy in future.
    I think you can also send it to FIC:Yellow.

    Sweatha, thank you very much for reminding FIC, will send it definitely.

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