We should be clear that this is a recipe for corn muffins as opposed to cornbread muffins. Cornbread muffins can be made with or without sugar and are typically denser than standard muffins, which are cakier, fluffier, and can also be crazy sweet. A box of classic Jiffy mix can usually get us something close to the texture we're after, but it’s a no-go if you’re plant-based; the fourth ingredient is lard.
Our version uses our favorite nondairy butter and blended silken tofu, which serves as a faux “buttermilk” once combined with lemon juice or vinegar and adds a hit of moisture and protein. We're also using maple syrup in lieu of sugar to add sweetness without steering these muffins into cupcake territory. Purists can enjoy ’em as is, straight from the oven, but these are also the perfect base for sweet and savory mix-ins. Here are some flavor variations worth bookmarking for the future:
- Chives and black pepper
- Jalapeños and hot honey drizzle
- Berries and lemon zest
- Fresh corn kernels and chopped basil
- A dollop of jam in each muffin
- Sliced fresh peaches on top
Even if you prefer ’em au naturel (respect), these muffins are an ideal vessel for slathering with jam, honey butter, or whatever you fancy.
Choose-Your-Own-Adventure Corn Muffins
Yield: 12 muffins
Ingredients:
- Nonstick cooking spray, for muffin tin
- 1¼ cups silken tofu, blended until smooth
- 1 tablespoon plus 1 teaspoon lemon juice or apple cider vinegar
- 2 cups all-purpose flour
- 1 cup fine or medium-grind cornmeal
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup maple syrup*
- ½ cup plant butter, melted
Procedure:
- Preheat the oven to 350 degrees F and spray or lightly grease a 12-muffin baking pan.
- In a medium mixing bowl, combine the blended tofu with the lemon juice or vinegar and let sit for 5 minutes.
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- In the other bowl, whisk the maple syrup and butter into the tofu mixture. Pour the wet mix into the dry ingredients and fold with a rubber spatula until just combined. Don’t overmix! It’s okay if there are a few clumps.**
- Scoop the batter into the muffin pan cups until they are three-quarters full.
- Bake for 22 to 24 minutes, or until light golden brown and tops are set. Transfer to a wire rack to cool for 15 minutes.
Notes and Substitutions:
- *If you’re making a savory corn muffin or want to reduce the sweetness even more, you can cut the maple syrup down to ⅓ cup.
- **If using mix-ins, add them in after the dry ingredients and fold them in until just combined.
- Leftovers? Muffins can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 3 months. Reheat frozen muffins for 10 to 12 minutes in a 325 degree F oven.
