Zucchini Cheddar Corn Muffins
Updated May 21, 2019
I am guessing you still have zucchini to use up because we can’t seem to make a dent in ours and we don’t even have a garden! I don’t mind the never ending pile of zucchini though. I am having way too much fun creating new zucchini recipes.
I recently baked Chocolate Fudge Zucchini Cookies and Zucchini Coconut Bread. I hope you’ve tried them-they are both winners. If you are in the mood to bake, but want a savory recipe, give these Zucchini Cheddar Corn Muffins a try! They are my latest and greatest zucchini creation!
These muffins are easy to make and go great with a simple summer salad, soup, or eaten alone. I enjoyed a warm muffin, right out of the oven, and it was marvelous!
The zucchini keeps the muffins nice and moist and the cheddar cheese adds great flavor! I also threw in a big handful of sweet corn. I loved the texture it added to the muffins. If you don’t have fresh sweet corn, you can use frozen corn, but use up all of that fresh summer produce while you can!
Make these Zucchini Cheddar Corn Muffins! They are calling your name and there is no better way to eat your veggies!
Here are 35 Zucchini Recipes you should also try!
Zucchini Cheddar Corn Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup course ground yellow cornmeal
- 4 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3 tablespoons unsalted butter melted and cooled
- 3 tablespoons canola oil
- 2 large eggs
- 1/2 cup shredded zucchini squeezed and drained on paper towels
- 1/2 cup sweet corn kernels you can use frozen corn
- 1 cup shredded Cheddar Cheese
Instructions
- Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk the buttermilk, melted butter, canola oil, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Fold in the zucchini, corn, and cheddar cheese. Divide the batter evenly among the muffin cups.
- Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.
Have you tried this recipe?
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If you like these Zucchini Cheddar Corn Muffins, you might also like:
- Zucchini Nutella Swirl Muffins from A Spicy Perspective
- Blueberry Corn Muffins from Two Peas and Their Pod
- Carrot Zucchini Muffins from Gimme Some Oven
- Jalapeño Sweet Corn Muffins from The Novice Chef
I have 5 zucchinis in my garden right now. I am ALL over this!!
These muffins look lovely! I can’t wait to try them!
I have used green chiles in cornbread but zucchini? So creative! This is most definitely going on my Must Try list!
I made these this morning and I loved every single delicious bite! Great recipe!
Oooh, I love savory muffins! Great addition to a lunch salad or soup… especially when infused with delicious cheddar, corn, and zucchini. Perfect for summer, too!
These sound delicious! I can’t believe I’m still picking zucchini; these would be a great way to use more of it up. I have too many jalapenos as well; I might chop one up and throw it into the batter as well!
Now this is a perfect way to kick up corn muffins.
As much as I think corn muffins are so boring, my hubby always craves them
I have a giant zucchini that needs to get used! I might have to try these for dinner. Hopefully my husband won’t mind the green flecks 🙂 He isn’t a zucchini fan!
Maria- I am totally inspired by these. I should definitely whip up a batch of savory muffins- great idea!!
No luck with a garden. Too hot, too many birds and too many bugs! Had one lone zucchini left. Whipped this easy muffin together. Great taste. Also make with chopped broccoli.
Hi Maria! These muffins are perfect for leftover zucchini! I can’t wait to try your recipe when zucchini is in season a few months later!
I make these a lot during zucchini season:)
I have tons of zucchini and keep looking for new recipes – I just pinned tese to my zucchini board (yes, that’s how many zucchini I have!) Thanks for sharing this!
Ang
These look and sound delicious. Thank you.
I am having a Girls Night Out tonight and could not decide between Asian Quinoa Salad and Quinoa Salad with Charred Sweet Corn & Avocado, so I made both last night before dinner. The Zucchini Cheddar Corn Muffins were made after dinner and a glass of wine…I woke up this am thinking I never put the corn in the muffins! I think I am vindicated as upon rereading the recipe, I’m not sure when I was supposed to add the corn…a little help, please? Can’t wait to try everything tonight…hope the muffins taste okay without the corn!!!
The corn was left out in the Zucchini cheddar corn recipe but I am assuming that it is added with the cheese and zucchini. Off to try out this recipe. Sounds delicious!
Yes. I updated the recipe. Sorry about that!
Just made these tonight, and they were very good, I also put in some chopped, cooked bacon to the batter. Nice texture, love the cornmeal crunch.
Is it possible to leave out or replace the sugar in these savoury muffin recipes?
These muffins are wonderful!!! The combination of ingredients is phenomenal.
Just made these today and they were delicious! WIll definitely add this to the list of ‘make again’ recipes. Thanks!
these are great!! I stuck a bit of hotdog in each one for the kids!!! No left overs!!