These vegan goat cheese corn muffins deliver a bright, tangy center and pair beautifully with both savory and sweet dishes. They are gluten-free, dairy-free, soy-free, and fully vegan.
Goat Cheese Corn Muffins
I started with a simple vegan cornbread muffin base and added a spoonful of vegan goat cheese for a delicious, tangy surprise in the center. The bite of the cheese contrasts nicely with the tender, slightly sweet corn muffin.
Vegan Goat Cheese Corn Muffins
These muffins have a bright, tangy center and work equally well with soups, salads, or sweet spreads. Gluten-free, dairy-free, soy-free, and vegan.
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
- ¼ cup olive oil
- 3 tablespoons maple syrup
- 1–2 tablespoons vegan goat cheese (per muffin batch)
Instructions
- Preheat oven to 350 °F. Spray a 12-cup muffin pan or line with paper cups and set aside.
- In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, and sea salt.
- Add the dairy-free milk, olive oil, and maple syrup to the dry ingredients and stir until just combined. Avoid overmixing.
- Spoon batter into the prepared muffin pan, filling each cup about halfway. Add a small dollop (about 1–2 teaspoons total for each muffin) of vegan goat cheese to the center of each, then top with another spoonful of batter to cover the cheese.
- Bake at 350 °F for about 20 minutes, or until the tops are golden and a toothpick inserted into the muffin (not through the cheese) comes out clean. Let cool slightly before serving.
Nutrition Information:
Yield:
12
Serving Size:
1
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 are estimates and may vary depending on ingredients and serving sizes.
Recipe notes: Use your favorite vegan goat cheese recipe or store-bought alternative. If you prefer a milder center, reduce the amount of cheese per muffin; for a stronger tang, add a bit more. These muffins are great warm, served with soups, chili, or a smear of jam for a sweet-savory contrast.
About Kristina
Kristina, the creator behind spabettie, discovered a love for cooking early on and launched the site in 2010 to share vegan recipes. As the sole recipe developer and photographer, she focuses on vibrant, flavorful plant-based dishes. She also loves dachshunds, karaoke, drums, and travel.