Name: Vegan Savoury Muffins with Tomato, Corn, and Caramelized Onion
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 1/2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/4 tsp ground black pepper; 1 cup unsweetened plant milk (oat or almond); 1 tbsp apple cider vinegar or lemon juice; 1/4 cup olive oil or vegetable oil; 2 tbsp nutritional yeast (optional); 1/2 cup cherry tomatoes, halved or quartered; 1/2 cup corn kernels (fresh, frozen, or canned); 1 large onion, thinly sliced; 1 tbsp olive oil (for caramelizing); 2 tbsp chopped fresh parsley or basil (optional)

These Vegan Savoury Muffins with Tomato, Corn, and Caramelized Onion are fluffy, hearty, and packed with bold, comforting flavors. Juicy cherry tomatoes, sweet corn kernels, and rich, golden caramelized onions create the perfect savory blend, all baked into a soft, dairy-free muffin base. I love these muffins for breakfast, a light lunch, or as a portable snack on the go.

Vegan Savoury Muffins with Tomato, Corn, and Caramelized Onion

Why You’ll Love This Recipe

I love how versatile and satisfying these muffins are. They’re plant-based, easy to prep, and make great use of simple vegetables and pantry staples. Each bite is soft and savory with bursts of sweetness from the corn and a mellow depth from the caramelized onions. They’re also freezer-friendly, making them perfect for meal prep.

ingredients

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

For the muffin base:

All-purpose flour
Baking powder
Baking soda
Salt
Ground black pepper
Unsweetened plant milk (like oat or almond)
Apple cider vinegar or lemon juice
Olive oil or vegetable oil
Nutritional yeast (optional, for a cheesy flavor)

Mix-ins:

Cherry tomatoes (halved or quartered)
Fresh or frozen corn kernels
Yellow or red onions (thinly sliced)
Olive oil (for caramelizing)
Fresh parsley or basil (optional)

directions

Caramelize the onions: I heat olive oil in a skillet over medium heat and cook the sliced onions with a pinch of salt for about 15–20 minutes, stirring often, until they’re golden and soft. I let them cool slightly before adding them to the batter.
Prepare the muffin base: I mix plant milk and vinegar in a small bowl and let it sit for 5 minutes to create a vegan “buttermilk.” In a large bowl, I whisk together flour, baking powder, baking soda, salt, pepper, and nutritional yeast (if using).
Add wet ingredients: I stir the oil and vegan buttermilk into the dry ingredients until just combined—being careful not to overmix.
Fold in the mix-ins: I gently fold in the caramelized onions, corn, and cherry tomatoes. I also add chopped fresh herbs if I’m using them.
Bake: I divide the batter into a greased or lined muffin tin and bake at 375°F (190°C) for 20–25 minutes, or until golden on top and a toothpick comes out clean.
Cool and serve: I let the muffins cool in the pan for 5 minutes before transferring them to a rack. They’re delicious warm or at room temperature.

Servings and timing

This recipe makes 10–12 muffins.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: About 45 minutes

Variations

Sometimes I add chopped sun-dried tomatoes for an extra punch of flavor or swap the corn for peas. I’ve also added diced bell pepper or spinach to mix it up. If I want a stronger flavor, I sprinkle the tops with seeds or smoked paprika before baking.

storage/reheating

I store the muffins in an airtight container in the fridge for up to 4 days. To reheat, I microwave one for about 20 seconds or warm them in a low oven for a few minutes. They also freeze well—I wrap them individually and thaw as needed.

FAQs

Can I make these gluten-free?

Yes, I use a gluten-free all-purpose flour blend. I make sure it includes a binder like xanthan gum for the best texture.

Can I use canned corn?

Absolutely. I drain it well before adding it to the batter. Frozen corn works too—I just don’t thaw it first.

Do I need to peel the tomatoes?

No, I leave the skins on. I use firm cherry tomatoes so they don’t make the batter soggy.

What can I use instead of nutritional yeast?

I skip it or add a pinch of garlic powder or smoked paprika for added flavor if I don’t have nutritional yeast.

Are these muffins freezer-friendly?

Yes, I freeze them in a single layer, then transfer to a freezer bag. I thaw at room temperature or microwave them when I’m ready to eat.

Conclusion

These Vegan Savoury Muffins with Tomato, Corn, and Caramelized Onion are soft, flavorful, and incredibly easy to make. They’re a great way to enjoy vegetables in a new form and work beautifully as a plant-based snack, side, or light meal. I keep a batch on hand for busy days—they’re always a comforting, satisfying bite.