Full of Southwestern flair and flavor, these healthy Jalapeño Corn Muffins are so unbelievably delicious, you won’t want to stop eating them. Perfectly fluffy, packed with exceptional yumminess, and topped with a pickled jalapeño sends these savory muffins over the top to flavor town! An awesome accompaniment to any dish, making them the ultimate Whole Food Plant Based corn muffin! Vegan, no oil, no refined sugar, no highly processed ingredients, and gluten free.
Dry Ingredients for 15 corn muffins:
- 1 ½ cups cornmeal (we used Bob’s Red Mill Medium Grind Cornmeal)
- ½ cup almond flour, lightly packed
- ½ cup brown rice flour
- 2 Tablespoons organic corn starch
- 2 Tablespoons nutritional yeast
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Wet Ingredients for 15 corn muffins:
- ¼ cup organic, unsweetened almond butter
- ½ cup organic, unsweetened applesauce
- 1/3 cup pure organic maple syrup
- 2 Tablespoons tahini
- 1 Tablespoon apple cider vinegar
- ½ cup + 1/8 cup unsweetened plain plant milk (we used almond milk)
Other Ingredients for 15 corn muffins:
- 2 jalapeno peppers, finely diced
- 5 scallions, thinly sliced
- 1 yellow (or red or orange) bell pepper, finely diced
- 1 cup frozen corn, thawed
- Optional: 15 (to 16) pickled mild jalapeno slices (Mezzetta Deli-Sliced Tamed Jalapeno Peppers)
- Preheat the oven to 375 F. Place the oven racks towards the middle, avoiding the lower oven rack placement.
- Line 2 muffin baking sheets with 15 (to 16) muffin paper liners. Set aside.
- Place all the dry ingredients into a medium mixing bowl. Stir until well combined.
- Place all the wet ingredients into a large mixing bowl. Stir well until combined.
- Add the dry ingredients to the wet ingredients and stir just until combined.
- Then add the diced jalapeno peppers, sliced scallions, diced bell pepper, and thawed corn, mix until well combined, but do not overmix the batter.
- Fill the muffin baking sheets (with paper liners) to nearly the top up the muffin liner sides. The batter will rise slightly so do not overfill. Then place one mild pickled jalapeno pepper slice on top of each muffin, push down slightly to secure into the batter.
- Place the muffin baking sheets into a preheated 375 F oven and bake for 22 minutes or until a toothpick comes out clean. It is OK if there are a few crumbs on the toothpick, but it should not be gooey. Note, if both muffin sheets do not fit onto one center oven rack, then rotate the muffin sheets from bottom to top racks and vice-versa half-way through.
- Once out of the oven, allow to cool for 5 minutes, then transfer the muffins from the muffin baking sheet to a wire rack to cool for 10 minutes. Allowing the muffins to rest for 10 minutes allows them to firm up in texture.
- Serve warm.
Please see additional notes on the smaller batch of corn muffins
*Almond Flour: This recipe was specifically designed to use almond flour. We have not tested nor can offer any substitutions.
*Serving: Makes 15 to 16 corn muffins
*Storage: Use within 2 days.