October 20, 2008

Sunny Corn Muffins

by IsaChandra

Makes 12

These are perfect sweet corn muffins, crispy outside and soft inside. They’ve got a great crumb, perfect for spreading on a pat of soy margarine.

1 cup flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1/2 cup corn or vegetable oil
3/4 cup soymilk
2 tablespoons soy yogurt
1 teaspoon vanilla
1/4 teaspoon finely grated lemon zest

Preheat oven to 400.

In a large bowl, sift together dry ingredients (flour through sugar). In a seperate bowl, wisk together wet ingredients (oil through vanilla). Fold wet into dry, halfway through mixing add lemon zest and distribute well.

Spray muffin tins w/ non stick cooking spray. Fill each tin 2/3 full. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve warm.

  • November 5, 2010 at 12:53 am: Shannon

    do you know of anything that we could substitute for the soy yogurt… my daughter is not allowed to have soy, but these sound great and we’d love to try them.

  • November 7, 2010 at 1:54 am: Kate

    I used apple sauce and it worked great.

  • January 31, 2011 at 1:30 am: laura

    I sometimes just leave it out altogether and don’t sub anything. It tastes and feels basically exactly the same!

  • February 24, 2011 at 3:31 am: Angela

    These are the bomb! Thanks :)

  • May 4, 2011 at 11:51 am: Danny

    This is a dumb QUESTION , but can I use almond meal instead of corn meal LOL , thats all i could find at trader joes !:D

    • May 4, 2011 at 4:13 pm: IsaChandra

      That’s odd that they had almond but not the more common corn! You can, it won’t be the same…but I bet it will be good. Maybe a hint of almond extract (1/4 t) to play up the almond?

  • October 10, 2011 at 5:46 pm: Madeleine

    How crumbly should the batter be? Mine was about an 8 on the crumbly scale, so I sort of squished them into little balls before plopping them into the muffin tin. Does this mean that they’re more dense than they would otherwise be, and should I have been less questioning and just followed the recipe?

    • October 11, 2011 at 7:19 pm: IsaChandra

      Hmm. the batter shouldn’t be crumbly at all. It should be a thick liquid batter.

  • October 11, 2011 at 8:32 pm: Madeleine

    I shall try again! They were still really tasty, and the fam loved them.

  • June 9, 2012 at 2:27 am: Shade @ Thrift or Treasure

    They truly are perfect and delicious! Thank you Isa!

  • August 20, 2012 at 2:31 am: Leyla

    how many regular size muffins does this recipe make?

  • September 18, 2012 at 5:05 pm: Kari

    These are delicious — then again, I expect nothing less from Isa. Her recipes always turn out just right. I only had 1/3 cup of sugar, so I used that and added 2 tbsp of granulated stevia (since Stevia is sweeter than sugar I didn’t quite use an equal amount to the recipe). They turned out great — perfect taste and texture.

  • February 18, 2013 at 3:55 am: Kathy

    Does using rice milk instead of soy milk in baking make a difference? My son has a soy and nut allergy.

    • February 18, 2013 at 5:52 pm: IsaChandra

      Nope, go for it!

  • February 18, 2013 at 11:08 pm: Jessica

    These are tasty and the texture is great, but whoa mama are they sweet. Next time I’m going to cut the sugar and vanilla in half and see if that is more to my taste.

  • March 3, 2013 at 10:51 pm: Nix

    This is my standby, go to, most requested cornbread recipe, especially @ non vegan gigs. It is sweet & bright- almost like a more sophisticated twinkie. Extra fantastic with super spicy chili. Thank you! I owe you guys some of my great cook reputation.

  • April 22, 2013 at 5:27 pm: Beth

    Funny question … we made the corn muffins, they are beautiful and we enjoyed them … but if they made us gassy (both of us!) what did I do wrong? Thanks!! (We used almond milk instead of soy milk and did 1 1/2 times the recipe overall, and used half the sugar)

    also, what is apple sauce a substitute for, usually? thanks!!

  • December 30, 2013 at 2:26 am: Heidi

    These turned out great. Subbed applesauce for all of the oil and yogurt, used 1/2 c sugar, no vanilla or zest, and almond milk instead of soy. Batter seemed thick so I added a scoop more applesauce and extra splash of almond milk. Baked in about 14 min., perfection! Low fat, vegan, delish! Thanks for the great recipe!

  • February 20, 2014 at 6:52 am: Lindsay Lime

    Dee-licious with Earth Balance slathered on! I was out of yogurt so I used Vegenaise, turned out just fine. Also used 1/2 cup whole wheat flour since my house ended up with a lot somehow, and I want to use it up. This was a good candidate for it!

  • April 5, 2014 at 7:20 pm: PARU!

    holy moly i just made these and theyz wuz boomb!!!!!! had great crumb texture while maintaining moisture. i didn’t have v yogurt so i used my roommate’s apple sauce instead. didn’t have enough oil so i subbed some of the oil with EB and olive oil. soy yummy. ya!