Vegan Corn Muffins

March 1, 2015

These sunny corn vegan muffins are a great way to start the day with some breakfast or enjoy one of these tasty treats with a bowl of soup or some vegan chili.  They are a little on the sweeter side, but either way you want to enjoy them, they sure are nice!


  • 1 Cup
  • 1 Cup
  • 1 Tablespoon
    Baking powder
  • 1/2 Teaspoon
  • 1/2 Cup
    Sugar (plus 2 tablespoons)
  • 1/2 Cup
    Veggie oil
  • 3/4 Cups
    Soy milk
  • 2 Tablespoons
    Soy yogurt
  • 1 Teaspoon
  • 1/4 Teaspoon
    Lemon Zest (Finely grated)


  1. Preheat oven to 400 F.

  2. In a large bowl, sift together dry ingredients and in a separate bowl, whisk together the wet ingrediets. This is called the "muffin method".

  3. Fold the wet ingredients into dry, halfway through mixing add lemon zest and distribute well. Spray a muffin tin with pan spray or coat with butter and flour to grease.

  4. Fill each tin 2/3 full and bake for 20-25 minutes. Use a toothpick to check if they are done by piercing the middle of the vegan muffins.

  5. If it comes out clean, the vegan corn muffins are ready to go!


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