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+ servings
A vegan corn and jam muffin is resting on a small, white plate.
4.47 from 13 votes

Vegan Corn & Jam Muffins

Author - Gena Hamshaw
Yields: 12 muffins

Ingredients

  • 2 cups unbleached, all-purpose flour (240g)
  • 1 cup medium grind cornmeal (140g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/4 cups vegan buttermilk (300mL)
  • 2/3 cup cane sugar (130g)
  • 8 tablespoons vegan butter (112g), melted or 1/3 cup (80mL) vegetable oil + 2 tablespoons cold water
  • 3/4 cup raspberry jam (or another jam of choice)

Instructions

  • Preheat your oven to 350F and spray or lightly grease a 12-muffin baking pan.
  • In a large mixing bowl, whisk together the flour, cornmeal, baking powder and soda, and salt.
  • In another mixing bowl, stir together the vegan buttermilk, sugar, and melted butter (or oil and water). Stir these wet ingredients together, then add them to the dry ingredients. Fold everything together with a spatula until just evenly mixed (a few clumps are OK).
  • Fill your muffin pan about 2/3 of the way with the batter. You'll need enough batter remaining to add a tablespoon on top of each muffin when you finish. Top each partially filled muffin container with a scant tablespoon of jam. Finally, top the jam with another tablespoon (or so) of batter. The muffin pan should be 3/4 full when you're done.
  • Bake the muffins for 22-24 minutes, or until light golden brown and with set tops. Transfer the muffins to a cooling rack and cool for at least 20 minutes before enjoying. Muffins can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 6 weeks.

Notes

If you use corn flour, be aware that it's more absorbent than corn meal, so you'll need a little extra liquid in your batter. Add an extra 2-4 tablespoons of plant milk to the 1 1/4 cups listed. The batter should be easily scoopable but not liquidy/pourable. 
In place of all-purpose flour, you can use a gluten-free flour blend that you trust.