Cheesy vegan corn muffins perfect for Thanksgiving, and all year round. All the cheese flavor, non of the dairy!
Do you ever think to yourself "Darn, I'm good..."
No? Well, you should. We all need a little pat on the back every now and then, especially from our own hand. I'll admit I don't give myself enough of those, but hey, I'm working on it! My latest one though happened just a few days ago.
As I was about to put these beauties in the oven, one of our friends walked in the kitchen, looked over the muffin tray and asked "What is that??". "You know, just something we're testing" I replied. "Vegan savory corn muffins". "Oh" He said. And walked away, visibly disappointed.
20 minutes later, he walked in again... "Smells so good in here, what is that you're making, popcorn?". "Nooo.... Vegan corn muffins!". "Oh, really? Smells amazing!"
Insert self pat on the back.... Because a comment like that coming from a 6'7" , 260 pound, bacon lover, former special ops officer, who puts down about 4,000 calories a day, definitely deserves it.
Here we are, with our little dairy free, cholesterol free, vegan corn muffins, pretty much making this tough guy drool. Not bad, uh?
The thing is, people have preconceived ideas of what things should be. A lot of people still associate the word "vegan" with tasteless and unappetizing. A shame really, because we, as well as many other food bloggers and chefs, have proven that's not true at all, time and time again!!
It's all about using the right ingredients a little creativity. So thank you, GO VEGGIE for giving us a hand again!
These savory muffins are filled with vegan Mozzarella Shreds for some cheesy goodness. And the Chive & Garlic Vegan Cream Cheese Alternative makes them rich and moist, without adding any dairy or cholesterol.
Served fresh out of the oven, they are a fun and delicious alternative to dinner rolls, that everyone will love. And perfect for Thanksgiving!
Enjoy 🙂
More Corn Recipes
- Corn Salad
- Vegan Creamy Corn Soup
- Vegan Blueberry Corn Muffins
- Corn Soup with Basil and Pine Nuts
- Jalapeño Cornbread
Cheesy Vegan Corn Muffins
- Total Time: 37 mins
- Yield: 12 1x
Ingredients
- ½ cup unsweetened non dairy milk, lukewarm
- 1 tbsp ground flax seeds
- 1 cup corn meal
- 1 cup whole wheat pastry flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tbsp chopped fresh rosemary
- 1 tbsp fresh thyme
- ½ cup GO VEGGIE Vegan Chive & Garlic Cream Cheese Alternative
- 3 tbsp grapeseed oil (or any other neutral flavor oil)
- 1 tbsp maple syrup
- 1 cup GO VEGGIE Vegan Mozzarella Shreds
Instructions
- Preheat oven to 400F. Line a 12 cup muffin tin with liners and coat them with cooking spray
- Combine ground flax and non dairy milk in a bowl. Mix well and set aside
- Combine corn meal, flour, salt, baking powder, rosemary and thyme in a bowl and set aside
- Using an electric mixer, whip together cream cheese and oil for about 2 minutes until creamy. Add maple syrup and milk/flax combination and continue mixing for 1 more minute
- Reduce speed and slowly add corn meal mixture. Continue mixing until just incorporated, making sure to scrape the sides and bottom of the bowl. Fold in vegan Shreds
- Using an ice cream scoop, fill the liners with muffin batter. Bake at 400F for 20 to 22 minutes. Serve warm
- Prep Time: 15 mins
- Cook Time: 22 mins
Katalina @ Peas & Peonies
This will be looking so good on my Thanksgiving table!
Vicky & Ruth
It really is a perfect addition to a Thanksgiving table! 🙂
Cathleen @ A Taste Of Madness
These muffins look perfect!
Vicky & Ruth
Thank you Cathleen!
Rachelle @ Beer Girl Cooks
If you convinced a 4,000 calorie eating man that these are good then count me in! They sure would be a pretty addition to any meal!
Vicky & Ruth
Thank you Rachelle...he is a pretty good test taster lol 🙂
David @ Spiced
I cant wait all the way until Thanksgiving to make these! I might just need to get a trial run of these going this week...they look delicious!!
Vicky & Ruth
Thanks David...they are pretty irresistible! Let us know how they are! 🙂
Mira
These look amazing! Perfect for Thanksgiving dinner!
Vicky & Ruth
Thank you....they are a great appetizer! 🙂
Manali @ CookWithManali
Well you totally deserve that pat on your back because these look amazing! 🙂
Vicky & Ruth
Thank you Manali!
Regina
Cornbread is the BEST! So easy and versatile. We eat a Paraguayan cornbread made with cheese & onion cornbread but my husband is actually really sensitive to dairy. Great to see that there are alternatives 🙂
Vicky & Ruth
Wow! Your cornbread sounds delicious! Thank you so much for sharing this...we love to help people with special food sensitivities! 🙂
Kelly
Love that these muffins are vegan! They look fantastic!
Vicky & Ruth
Thank you...we love making vegan things 🙂
Harriet Emily
These look soooooo good! I love corn muffins! The vegan cream cheese sounds so delicious, I definitely need to try this recipe! Thank you for sharing!
Vicky & Ruth
Thank you Harriet! What we love about these muffins is that you can't tell that they are vegan! 🙂
Beverley @ sweaty&fit
I cant believe he sounded disappointed at the name!! I was drooling just reading the title of the post. love how healthy these are and DEFINITELY will be making them for a quick breakfast
Vicky & Ruth
Thank you Beverley! Thats what we thought...but he didn't agree! lol Let us know how they are!
Amber@TheRecipesPk
Beautiful pictures. I will try this recipe and I hope I will get same look.
Vicky & Ruth
Thank you! Hope you enjoy it 🙂
Chloe
Hi, my partner is a corn fiend and our anniversary is coming up - I was wondering if this recipe would still work if I added sweetcorn kernels (drained canned corn probably). Would it be a case of maybe reducing the amount of milk or cream cheese or something? I wanna give him corn on corn!
Thanks in advance! (-:
Vicky & Ruth
Hi Chloe!
The recipe should work just fine as is, if you add the corn kernels. Just make sure to drain them really well, so they don't add too much moisture to the batter. Hope this helps!
Leila
You were right about them smelling amazing. I made some alterations (subbed the thyme and rosemary for kernel corn and jalepenos so it could go with some chili) and feel only that they were lacking in salt. I was worried when I mixed the dough that the batter was too dry however, it just helped the outside of the muffin get a nice firm crust. Which kept the inside moist and a tad crumbly. My only complaint is the lack of robustness of flavor which is mostly due to my inexperience and a want for salt.
Hannah
This is my fourth time making these. I make them with gluten free flour (the only alteration) and they come out great! What a great side for some vegan white chili tonight.
Vicky and Ruth
YAY! happy to hear that you loved our corn muffins!