Description
Vegan Savoury Muffins with Tomato, Corn, and Caramelized Onion are plant-based muffins that combine sweet corn, juicy tomatoes, and rich caramelized onions into a fluffy, savory breakfast or snack—dairy-free, egg-free, and full of flavor.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 cup plant-based milk (almond, soy, or oat)
- 1 tbsp apple cider vinegar or lemon juice
- 2 tbsp olive oil (plus extra for sautéing)
- 1 large yellow onion, thinly sliced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 clove garlic, minced (optional)
- 2 tbsp chopped fresh herbs (thyme, parsley, or basil, optional)
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a skillet, heat oil and sauté onion over low heat for 15–20 minutes until golden and sweet. Add garlic in the last 2 minutes, then set aside to cool.
- In a small bowl, combine plant-based milk and vinegar; let sit 5 minutes to curdle into vegan “buttermilk.”
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
- Add the milk mixture and olive oil to dry ingredients; stir until just combined.
- Gently fold in cooled onions, corn, tomatoes (reserve a few tomato halves to top muffins), and herbs.
- Spoon batter into muffin cups; top each with a reserved tomato half.
- Bake for 20–25 minutes until a toothpick inserted comes out clean and the tops are golden.
- Cool muffins in tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use frozen or canned corn if fresh isn’t available.
- Add olives, sun-dried tomatoes, or vegan cheese shreds for extra flavor.
- Use whole wheat or spelt flour for a more rustic version.
- Add a pinch of chili flakes or diced jalapeño for heat.
- Store in an airtight container with a paper towel to absorb moisture if keeping at room temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 3g
- Sodium: 260mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
