Vegan Savoury Muffins with Tomato, Corn, and Caramelized Onion

These Vegan Savoury Muffins with Tomato, Corn, and Caramelized Onion are hearty, flavorful, and perfect for breakfast on the go, lunchboxes, or a savory snack. Packed with juicy cherry tomatoes, sweet corn, and rich, golden caramelized onions, they’re moist, satisfying, and loaded with plant-based goodness in every bite.

Why You’ll Love This Recipe

I love how these muffins come together quickly and make a great alternative to sweet baked goods. They’re completely dairy-free and egg-free, yet they bake up fluffy and flavorful with a beautiful golden crust. I often make a batch on Sunday and grab them through the week—they’re delicious warm or cold, and go great with soups, salads, or just on their own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Ground black pepper

• Plant-based milk (like almond, soy, or oat)

• Apple cider vinegar or lemon juice

• Olive oil

• Yellow onions, thinly sliced

• Cherry tomatoes, halved

• Corn kernels (fresh, frozen, or canned)

• Garlic (optional)

• Fresh herbs (thyme, parsley, or basil, optional)

Directions

1. Caramelize the onions:
   I heat olive oil in a skillet and cook the sliced onions over low heat for about 15–20 minutes, stirring occasionally, until golden and sweet. I add garlic in the last couple of minutes if I’m using it. Then I set them aside to cool.

2. Prep the muffin batter:
   In a small bowl, I combine the plant-based milk and vinegar to create a vegan “buttermilk” and let it sit for 5 minutes.
   In a large bowl, I whisk together flour, baking powder, baking soda, salt, and black pepper.

3. Combine wet and dry:
   I add the olive oil and “buttermilk” mixture to the dry ingredients, stirring until just combined. Then I gently fold in the caramelized onions, corn, tomatoes (reserving a few for topping), and any chopped herbs.

4. Bake:
   I divide the batter into a greased or lined muffin tin, top with the reserved tomato halves, and bake at 375°F (190°C) for 20–25 minutes or until a toothpick inserted in the center comes out clean.

5. Cool and enjoy:
   I let them cool in the tin for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes 12 standard muffins. It takes about 15 minutes to prep, 25 minutes to bake, and another 10 minutes to cool.

Variations

Sometimes I mix in chopped olives, sun-dried tomatoes, or vegan cheese shreds for added flavor. I’ve also made them with whole wheat flour or spelt flour for a more rustic texture. For a spicy version, I add a pinch of chili flakes or diced jalapeño.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. To reheat, I microwave for about 20 seconds or warm them in a 300°F oven for 5–10 minutes. They also freeze well—I thaw them overnight in the fridge or microwave directly from frozen.

FAQs

Can I use frozen corn?

Yes, I use frozen corn straight from the freezer or thawed—either works well in this recipe.

How do I keep the muffins from getting soggy?

I let them cool completely before storing, and I store them loosely covered or in a container with a paper towel to absorb moisture.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend. I check that my baking powder and other ingredients are certified gluten-free.

Do these muffins taste sweet?

No, they’re savory with a touch of natural sweetness from the corn and caramelized onions. I don’t add any sugar.

What’s the best way to serve these?

I enjoy them warm with vegan butter, avocado, or alongside a bowl of soup or salad. They’re great on their own too!

Conclusion

Vegan Savoury Muffins with Tomato, Corn, and Caramelized Onion are a simple, nourishing bake I always enjoy making. They’re full of flavor, easy to customize, and perfect for when I want something wholesome and savory on hand. Once I added them to my meal prep routine, they quickly became a staple.