Vegan Corn Muffins with Vanilla Glaze

Sweet, golden, and finished with a glossy vanilla glaze, these corn muffins are the kind of treat that disappears fast — especially when you're baking a full dozen. The flax gel does the heavy lifting that eggs would normally handle, binding everything together so the crumb stays tender and holds its shape beautifully. A splash of apple cider vinegar in the wet ingredients mimics the tang of buttermilk, giving the muffins a subtle lift and depth that makes them taste anything but plain. Plant-based milk and melted vegan butter round out the batter, so every bite is moist and rich without a drop of dairy. The vanilla glaze on top is simple — just sifted powdered sugar, more plant-based milk, and a hit of vanilla — but it takes these from everyday snack to something you'd proudly set out at a brunch table. They bake up golden at 400°F in under 20 minutes, which means you're not far from warm muffins at any point in the day. Whether you're baking for a crowd or stocking up for the week, this recipe makes 12 and keeps things completely plant-based from start to finish.

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