Zucchini and Corn Muffins
Infused with the natural sweetness of zucchini and bursts of vibrant corn, these Zucchini and Corn Muffins are the ultimate savory treat for any time of day. Perfectly moist and tender, thanks to the blend of shredded zucchini and buttery cornmeal, these muffins are elevated further by optional sharp cheddar for a hint of cheesy indulgence. Quick and easy to prepare, they come together in just 35 minutes, making them an ideal snack, side dish, or even breakfast on the go. Whether you're using fresh or frozen corn kernels, these muffins deliver farm-fresh flavor with every bite. Enjoy them warm from the oven or as a make-ahead addition to your meal plan. They're as delicious as they are versatile!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Cornmeal
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 tablespoon Granulated sugar
- 1 cups Zucchini, shredded and squeezed dry
- 1 cups Corn kernels, fresh or frozen (thawed)
- 2 large Eggs
- 0.75 cups Milk
- 0.25 cups Unsalted butter, melted and cooled
- 0.5 cups Cheddar cheese, shredded (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with nonstick cooking spray.
In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and granulated sugar.
In a separate medium-sized bowl, beat the eggs. Stir in the milk and melted butter until well combined.
Gradually fold the wet ingredients into the dry mixture, mixing until just combined. Be careful not to overmix.
Gently fold in the shredded zucchini, corn kernels, and cheddar cheese (if using). Make sure the zucchini has been thoroughly squeezed of excess moisture before adding.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 3345 mg | 145% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 40.6 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 768 mg | 59% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2023 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
