Jalapeno Corn Muffin

Jalapeno Corn Muffins

Author Veg Life Staff


  • 1/2 C Flour
  • 1/2 C Cornmeal
  • 1 heaping Tbl Brown Sugar
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/4 tsp Baking Soda
  • Dash of Pepper optional
  • 1/4 C Applesauce
  • 1/3 C Vegan Sour Cream or Coconut Milk
  • 1/4 C Almond Milk
  • 1 Tbl Oil
  • 1 C Corn
  • Canned Jalapenos to taste
  • Vegan Margarine for serving
  • Agave Syrup for serving


  • The dry ingredients (flour, cornmeal, brown sugar, baking powder, salt, baking soda and pepper) are whisked together in a small bowl.
  • In a separate bowl, mix together applesauce, sour cream, almond milk and oil. The two mixtures get combined and lastly, the corn and jalapenos are folded in. Do not over mix.
  • Line a muffin pan with wrappers and using a scoop, fill them 2/3 full. Do not overfill the baking cups. Bake at 400 degrees for about 14-16 minutes or until a toothpick inserted comes clean. Cool for a few minutes in the pan and then remove to a rack to cool completely. I like to serve them warm with a bit of vegan margarine and a drizzle of agave syrup.