Mark's Corn Muffins

No eggs, no milk, no butter. These corn muffins rely on shortening, water, and a splash of vinegar for structure and lift, making them naturally dairy-free and egg-free without trying to be anything fancy.

The vinegar reacts with the cornstarch to help bind the batter where eggs normally would. It’s an old baking trick that works surprisingly well, and you won’t taste the vinegar in the finished muffin.

Creaming the shortening and sugar first builds air into the batter before the dry ingredients go in. That initial aeration is doing the leavening work that eggs would normally handle, so don’t rush it. Beat it until the mixture is light and fluffy.

The texture lands somewhere between a dense cornbread and a standard muffin. Gritty from the cornmeal, slightly sweet, with a golden crust from the high oven heat.

Chef Tips

• Oil the muffin tin generously. Without eggs in the batter, these are more likely to stick than a traditional muffin
• Don’t overmix after adding the flour and cornmeal. Stir just until combined for a tender crumb
• These are best warm from the oven. Without dairy fat, they dry out faster than butter-based muffins, so store leftovers in an airtight container
• Use fine or medium-grind cornmeal. Coarse-ground will make the texture too gritty

Variations

• Replace water with plant-based milk (oat or soy) for a slightly richer crumb
• Stir in ¼ cup of corn kernels and a tablespoon of diced jalapeno for a savory twist
• Add a tablespoon of honey or maple syrup for sweeter muffins (note: honey is not vegan)