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Homemade Zucchini Cheddar Corn Muffins recipe photo

Zucchini Cheddar Corn Muffins

These Zucchini Cheddar Corn Muffins are moist, savory, and perfect for any meal! A flavor explosion of zucchini, sweet corn, and sharp cheddar!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1 cup all-purpose flour
  • 1 cup coarse 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 (frozen corn works well)
  • 1 cup shredded Cheddar cheese

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • Grater
  • Paper Muffin Liners

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Line a muffin tin with paper liners or grease it with canola oil.
  3. In a large mixing bowl, whisk together the all-purpose flour, coarse ground yellow cornmeal, granulated sugar, baking powder, baking soda, and salt.
  4. In another bowl, whisk together the buttermilk, melted and cooled unsalted butter, canola oil, and eggs until smooth and creamy.
  5. Pour the wet ingredients into the dry ingredients and gently fold them together until just combined.
  6. Gently fold in the shredded zucchini, sweet corn, and shredded cheddar cheese into the batter.
  7. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  8. Bake for about 18-20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
  9. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.

Notes

  • Ensure accurate measurements for best results.
  • Experiment with different cheeses for varied flavors.
  • Store in an airtight container for up to 3 days.
  • Freeze muffins for longer storage.
  • Don't over-mix the batter for fluffy muffins.