A Twist on a Favorite
Vegan Smoky Jalapeño Corn Muffins are a flavorful twist on traditional corn muffins, combining the sweetness of corn with a smoky kick.
Crispy and Gritty for the Win
I’ve a few things to say about the texture of the muffins.
✅ Firstly, they bake to a a golden hue with a slightly crisp top and a soft, moist interior.
✅ The cornmeal gives them a slightly gritty texture, typical of cornbread.
✅ My husband says about them, “there’s something a little crunchy I love.” Cornmeal gives the muffins a wholesome and satisfying bite.
Smoky Jalapeño Corn Meal Flavor
The muffins have a rich, smoky flavor that comes from the smoked paprika. A great alternative to smoked paprika would be chipotle powder.
This smokiness is balanced by the sweetness of the corn and the added sugar as well.
Jalapeños aren’t particularly spicy when you remove the seeds. Or if they are spicy, only mildly so. However, jalapeños do add a crispy, fresh, earthy flavor to the muffin creating a well-rounded flavor profile.
Additionally, the jalapeños add another nice quality to the muffin. I’m talking about the visible green specks. For me, that pop of color is unusual and interesting and a grown-up version of the Dunkin’ Donuts Corn Muffin I loved in my youth. So, there’s that.
Serving Suggestions for Smoky Jalapeño Corn Muffins
You’ll find these muffins are perfect as a side dish for chilis and soups. For instance, they are just delicious served with this Pepper and Sausage Gumbo.
Overall, Vegan Smoky Jalapeño Corn Muffins are not only a delicious combination of sweet and smoky flavors but they are filling and satisfying as well. Basically, they are a crowd-pleasing option for a sweet and savory snack or a side dish to accompany a meal.
If you try and enjoy this recipe, please consider leaving a star rating and a comment. I love hearing from you and it helps others find my recipes. Thank you so much for your support!
Do you love health-promoting, highly flavorful dishes with easy to find ingredients? if yes, take a look at my Plants For You Cookbook. Writing, testing, photographing the recipes for years was a labor of love. I’m so thrilled to finally share it.
Wet Ingredients
- 1 cup unsweetened plant-based milk of your choice
- 2 tablespoons ground flaxseed
- 1 teaspoon apple cider vinegar
- ⅓ cup canola oil
- 1 teaspoon vanilla
- 1 cup all-purpose flour
Dry Ingredients
- 1 cup cornmeal
- ¼ cup deseeded and finely chopped jalapeño pepper (about 1 large jalapeño pepper)
- ½ cup corn fresh or frozen
- ¾ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon sea salt
- ¾ teaspoon smoked paprika
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Preheat the oven to 350°F. If your 12- or 24-cup muffin pan isn’t nonstick or silicone, prepare it by lightly greasing and flouring or lining with muffin/cupcake liners.
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In a medium mixing bowl, whisk together all the wet ingredients.
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Then in another medium mixing bowl, combine the flour, cornmeal, jalapeño pepper, corn, sugar, baking powder, baking soda, and salt and smoked paprika.
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Now pour the wet ingredients over the dry ingredients and stir until combined.
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Distribute the batter evenly among the muffin cups. A squeeze-handle scoop works well for this.
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Bake on the middle rack for 30-34 minutes (12 cups) or 18-20 minutes (24 cups) or until a knife inserted into the center of the muffins comes out clean and the tops have begun to lightly brown. The cooking time will depend on whether the muffins contain fresh or frozen corn.
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Remove from the oven and let cool for 5 minutes before transferring to a cooling rack.