This is my new go-to corn muffin recipe! I made these egg-free because we have an egg allergy in the family. (You could easily make them vegan by using this method and swapping the milk for soy milk or other nondairy milk). First I added 1 teaspoon of apple cider vinegar to the milk and let it sit for 5-10 min before mixing into liquids. That helps create a nice crumb texture without eggs. Then I replaced the two eggs with 1/2 cup of applesauce and used canola oil rather than butter. They came out great.