Homemade Corn Muffins made with Fresh Corn

These Homemade Corn Muffins made with Fresh Corn are so simple to make but incredibly delicious. I suggest serving them warm with a bit of vegan margarine and honey (or a vegan alternative). We made these as minis, but they work perfectly as a standard muffin as well. If you like a bit more flavor, feel free to add mild green chili’s or even jalapenos. Let me show you how to make them.

Ingredients needed to make this recipe

To make this recipe, you’ll need the following ingredients. They include:

• All Purpose Flour
• Sugar
• Almond Milk
• Sweet Corn, you can used canned or frozen, defrosted
• Baking Powder
• an Egg, or vegan alternative equivalent to one large egg
• and Salt

How to make Homemade Corn Muffins made with Fresh Corn

I like to whisk the dry ingredients together, then add the corn, almond milk and egg. Stir until well combined. If you allow this mixture to sit for a few minutes, you’ll start to see the baking powder react and the batter thicken and rise.

I use a small cookie scoop to portion the batter into these mini muffin cups. Be sure to fill them only 3/4 full or they will bake over the edges of the muffin paper.

Give the pan a tap to allow the mixture to settle into the muffin papers.

Bake the mini muffins at 400 degrees for 7-10 minutes or until a toothpick inserted comes clean. Allow too cool in the pan for 5 minutes before removing to a rack to cool completely.

As mentioned above, I like to serve these warm with vegan margarine and either honey, or a vegan honey alternative. There are some really great options out there.

Did you make my Homemade Corn Muffins made with Fresh Corn? Leave a comment below and let me know what you thought.