Print

Vegan Savoury Muffins with Tomato, Corn, and Caramelized Onion

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Vegan Savoury Muffins with Tomato, Corn, and Caramelized Onion are fluffy, plant-based muffins loaded with sweet corn, juicy tomatoes, and rich caramelized onions. Perfect as a snack, breakfast, or light lunch, they’re packed with comforting, savory flavors.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 10–12 muffins
  • Category: Snack
  • Method: Baking
  • Cuisine: Vegan
  • Diet: 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)

Instructions

  1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. In a skillet, heat 1 tbsp olive oil over medium heat. Add sliced onions with a pinch of salt and cook for 15–20 minutes, stirring often, until golden and caramelized. Set aside to cool.
  3. In a small bowl, mix plant milk and vinegar. Let sit for 5 minutes to curdle.
  4. In a large bowl, whisk flour, baking powder, baking soda, salt, pepper, and nutritional yeast.
  5. Add the vegan buttermilk and oil to the dry ingredients and stir until just combined. Do not overmix.
  6. Fold in the caramelized onions, corn, cherry tomatoes, and fresh herbs (if using).
  7. Divide the batter evenly into the prepared muffin tin.
  8. Bake for 20–25 minutes, or until golden and a toothpick inserted into the center comes out clean.
  9. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Add sun-dried tomatoes or diced bell pepper for variation.
  • Top with seeds or smoked paprika before baking for extra flavor.
  • Use a gluten-free flour blend with xanthan gum for gluten-free muffins.
  • Frozen corn can be used directly from the freezer without thawing.
  • Muffins freeze well for up to 2 months; thaw or microwave to reheat.

Nutrition

Find it online: https://allcookedup.com/vegan-savoury-muffins-with-tomato-corn-and-caramelized-onion/