Vegan Whole Wheat Corn Muffins

These are not sweet muffins. This is a savory cornbread-style bake, born from a no-fuss approach to vegan baking that skips eggs and dairy in favor of blended soft tofu and hot water. The tofu does the binding work eggs usually handle, and the boiled water hydrates the cornmeal and starts to gelatinize it before it even hits the oven, which gives the muffins their tender, almost grits-like interior.

The pre-heated, oiled muffin tin is the trick to a real crust. When the cold batter hits the hot, oily tin, the outside fries crisp while the inside steams up tender. Skip this step and you’ll get pale, soft-bottomed muffins.

Whole wheat pastry flour adds enough lightness to keep these from turning brick-heavy. Regular whole wheat works but bakes denser. White flour bakes lighter still, but loses the nutty wheat undertone that pairs beautifully with the cornmeal.

Serve alongside corn chowder, bean stew, or chili. These are made for soaking up a bowl of something warm.

Kitchen Tips

• Preheat the oiled muffin tin in the oven for at least 5 minutes before pouring batter. Listen for a sizzle when the batter hits.
• Don’t overblend the tofu mixture. Stop while there are still a few tofu bits visible. Smooth tofu can turn the batter gummy.
• Cast iron stick pans give the most dramatic crust. A standard muffin tin works but won’t get as crisp.
• These keep poorly. Eat warm. Day-old muffins go dry and crumbly fast since there’s no fat or sugar to hold moisture.

Variations

• Stir in 1⁄2 cup fresh or frozen corn kernels for whole-corn texture.
• Add 2 tablespoons chopped jalapeño and a handful of vegan cheese shreds for a Tex-Mex spin.
• Use blue cornmeal in place of yellow for a striking purple-gray muffin with a slightly nuttier flavor.