Dairy-Free Corn Muffins
These dairy-free corn muffins are the perfect side for any meal of the day. Full of classic corn muffin flavor, a tender texture, and a lovely crown, but made with plant milk and gluten-free flour, these muffins can be enjoyed by everyone!
Equipment
Ingredients
- 2 cups self-rising cornmeal
- 2 cups gluten-free flour
- 3 teaspoon baking powder
- 1 cup raw cane sugar
- ½ teaspoon salt
- 2 eggs room temperature
- 2 cups extra creamy oat milk
- ¼ cup Costabile Coratina olive oil
- ½ teaspoon vanilla extract
- ¼ cup sweet corn drained; optional
Instructions
- Preheat the oven to 375 degrees and line a 12-count muffin pan with muffin liners.
- Whisk the flour, cornmeal, salt, and baking powder in a large bowl.
- Whisk the oil, almond milk, eggs, sugar, and vanilla in another bowl.
- Mix the wet ingredients with the dry ingredients until thick and well-blended.
- Use a 2-inch cookie scoop to fill the muffin wells ¾ full.
- Bake for 18 to 22 minutes until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins on a wire cooling rack for 10 minutes and enjoy.
Notes
Storage
- Store at room temperature for up to 2 days in an airtight container.
- Refrigerate for up to 4 days in an airtight container.
- Wrap individual muffins in plastic wrap and store them in an airtight, freezer-safe container or heavy-duty freezer bag for up to 3 months.
- To reheat, defrost if frozen. Then, microwave at 30-second intervals until warm.
- Bring your cold ingredients to room temperature. This allows for easy and more effective mixing, reducing the likelihood of overmixing the batter.
- Stop mixing your batter as soon as it's well-blended. Overmixing can cause dense, tough muffins. This is especially true if you're using all-purpose flour.
- A light colored pan was used for this recipe. If you have a dark muffin pan, check your muffins for doneness a couple of minutes early.
- While any oat milk will work in this recipe, extra creamy oat milk yields a better texture in the muffins.
- If you choose to add the optional ¼ cup of sweet corn, be sure to drain it thoroughly to prevent the batter from becoming too thin.
Nutrition
Calories: 308kcalCarbohydrates: 55gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 28mgSodium: 152mgPotassium: 127mgFiber: 5gSugar: 21gVitamin A: 128IUVitamin C: 0.2mgCalcium: 136mgIron: 2mg
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