These vegan goat cheese corn muffins have a tangy center and pair beautifully with both savory and sweet dishes. Gluten-free, dairy-free, soy-free, and entirely vegan.
Recipe originally published October 26, 2010.
Goat Cheese Corn Muffins
I developed a simple vegan cornbread muffin base and added a tangy vegan goat cheese filling for contrast. The result is a moist, slightly sweet cornbread exterior with a creamy, flavorful center that complements a wide range of meals.
These muffins work well alongside soups, salads, or roasted vegetables — and they’re equally nice with jams or a drizzle of maple syrup for a sweeter option.
Vegan Goat Cheese Corn Muffins
These muffins offer a bright, tangy vegan goat cheese center inside a tender gluten-free cornbread muffin. Easy to make and versatile at the table.
10 minutes
20 minutes
30 minutes
Ingredients
- 1 cup cornmeal
- 1 cup gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 cup dairy-free milk (such as cashew or almond)
- ¼ cup olive oil
- 3 tablespoons maple syrup
- 1–2 tablespoons vegan goat cheese (see recipe for homemade version)
Instructions
- Preheat oven to 350 °F. Spray a muffin pan or line with paper cups. Set aside.
- In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, and salt.
- Add the dairy-free milk, olive oil, and maple syrup to the dry ingredients and stir until just combined. Do not overmix.
- Spoon the batter into the prepared muffin pan, filling each cup about halfway. Add a small dollop of vegan goat cheese in the center of each, then cover with more batter until the cups are nearly full.
- Bake at 350 °F for about 20 minutes, or until the muffins are golden and a toothpick inserted near the edge comes out clean. Cool slightly before serving.
Nutrition Information:
Yield:
12
Serving Size:
1 muffin
Amount Per Serving:
Calories: 144
Total Fat: 6g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 0mg
Sodium: 283mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 3g
Protein: 3g
Nutrition calculations may vary and are for informational purposes only.
Consider serving these muffins warm with soups, stews, or a mixed greens salad. For a sweeter pairing, try them with fruit preserves or a light drizzle of maple syrup.
About Kristina
Kristina is spabettie, the creator behind these recipes. She discovered a love of cooking early in life and began sharing vegan recipes in 2010. As the sole recipe developer and photographer, Kristina focuses on flavorful, vibrant vegan dishes. She enjoys dachshunds, karaoke, drums, and travel.
spabettie / Kristina Sloggett participates in affiliate programs that may generate advertising fees for qualifying purchases.