These golden little muffins — known in Hungarian as pogácsa — came to me from Petyu, my sister-in-law’s mother.
Petyu was a legendary cook, loved and admired in the Orthodox Jewish community of Vienna.
Originally, the recipe called for eggs and butter,
but as we already know — creating a vegan version is as easy as can be! 🙂✨
🌟 What’s the secret behind these muffins?
- Using polenta-style cornmeal — for a slightly grainy texture and a heavenly aroma.
- Swapping eggs for tahini — for extra richness and depth.
- Replacing butter with olive oil — for a fresh, vibrant twist.
🍴 How to make them? Super simple:
Mix all the dry ingredients in one bowl.
Mix all the wet ingredients in another bowl.
Gently combine the two.
Divide into a lightly greased muffin pan.
Bake until a toothpick comes out clean and the kitchen smells absolutely amazing!
⏲️ Baking time: About 30 minutes at 350°F (180°C).
🧺 Cooling: Let cool briefly on a wire rack for the perfect outer texture.
✨ Little tips to upgrade every bite:
- Want even softer muffins? Add a tablespoon of vegan cream to the wet mixture.
- Don’t have polenta-style cornmeal? Try to get it if you can — it makes a real difference!
- To keep them moist and fresh, store in an airtight container once cooled.
🎉 How to serve them:
- Warm, straight from the oven.
- At room temperature with a cup of coffee or tea.
- Lightly toasted with a generous spread of vegan butter, vegan cream cheese, or your favorite jam.
💛 I’d love to hear how yours turn out!
If you bake them — I’d be thrilled to know how they came out!
Feel free to leave a comment below or share a photo 📸❣️
PJ says 🤓✨:
"The best baked goods are the ones that leave a little smile… and a few tiny crumbs on the table." 😉🌽
📌 Loved the recipe? Give it some stars! ⭐⭐⭐⭐⭐
It really helps boost the blog – and gives me the inspiration to keep creating delicious things 💛
RECIPE
Vegan Corn MuffinsEQUIPMENT
Dry Ingredients
- 1 cup cornmeal The yellow one which is also suitable for polenta with a grainy texture
- 1¼ cup all-purpose flour
- 1 Tablespoon cane sugar
- 1½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 teaspoon salt by taste
- pinch white pepper
- pinch smoked paprika
- pinch chili flakes
Wet Ingredients
- ½ cup olive oil
- 2 Tablespoon tahini
- 1½ cup unsweetened almond milk
- 1 Tablespoon apple cider vinegar
- ½ cup corn kernels Preserved or defrosted, filtered
Topping
- 3 Tablespoon Cornmeal The yellow one which is also suitable for polenta with a grainy texture
To Serve
- Vegan butter, jam, vegan sour cream
- Heat the oven to 170 degrees Celsius ) 340 F), and place the oven rack on the second lower level.
- Line a crown-shaped or a standard muffin pan with paper cuffs*
- Sift white flour into a deep bowl, add cornmeal, cane sugar, baking powder, baking soda, salt, white pepper, paprika and chili, mix well and set aside.
- In another bowl, mix well oil, tahini, milk and vinegar.
- Transfer the flour mixture and corn kernels to the wet mixture and mix until combined.
- Transfer to a mold and fill to the end. Sprinkle with cornmeal, and bake for about half an hour until a toothpick inserted in the center comes out clean.
- Remove and cool on a wire rack for about twenty minutes; remove from the pan and place the muffins directly on the wire rack to cool completely.
- You can, of course, enjoy the Muffins as is; The are great for breakfast, with vegan butter, jam, or vegan sour cream.
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