Two Peas and Their Pod

Zucchini Cheddar Corn Muffins

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

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

These savory muffins go great with any meal and are a great way to use up the summer zucchini!


1 cup all-purpose Gold Medal 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


1. Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.

3. 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.

4. 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.

Corn Muffin recipe adapted from Baking From My Home To Yours

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72 Responses to “Zucchini Cheddar Corn Muffins”

  1. Erica — August 15, 2012 @ 5:49 am

    I want one alongside summer chili! What a perfect combo that would be

  2. megan @ whatmegansmaking — August 15, 2012 @ 6:15 am

    These muffins sound like a great way to add some extra veggies in :) I want to make them and freeze them for chili when it gets cooler.

  3. Nicole, RD — August 15, 2012 @ 7:03 am

    I definitely still have a TON of zucchini…and I’m guessing more will arrive in my CSA today. These look like the perfect way to use some up :)

  4. Katrina @ Warm Vanilla Sugar — August 15, 2012 @ 7:15 am

    These sound simply fabulous!

  5. Yummy! What a wonderful muffin! I love corn and zucchini together and whip it up in a muffin is perfect!!!

  6. oh yummy, sounds like a great side dish

  7. Ashley — August 15, 2012 @ 9:23 am

    Did somebody say corn?? 😉 Never thought to combine zucchini + corn. Very creative!

  8. marla — August 15, 2012 @ 9:31 am

    Such a great way to use up that zucchini! Love these muffins :)

  9. Sommer@ASpicyPerspective — August 15, 2012 @ 9:38 am

    Maria, these look completely heavenly. What a great way to use up the loads of zucchini coming out of the garden!

  10. Kelley — August 15, 2012 @ 9:43 am

    Mmmmm! Love the savory twist. Perfect with a bowl of soup for a light dinner!!

  11. Elizabeth@ Food Ramblings — August 15, 2012 @ 9:59 am

    Yum! The perfect side dish….well, I would eat these for breakfast too :)

  12. Jen @ Savory Simple — August 15, 2012 @ 10:10 am

    I wish I was having that problem with my zucchini. It didn’t grow at all this year :( But I’ve been getting it every week from the farmers market so this might just wind up on the menu here!

  13. Lori @ RecipeGirl — August 15, 2012 @ 10:21 am

    yum yum! Love to stick zucchini into everything I can!

  14. JulieD — August 15, 2012 @ 10:22 am

    Omgosh I need like 6 of these right now!! Love them!! I’m definitely making these soon!

  15. Susan — August 15, 2012 @ 10:25 am

    I love, love your zucchini recipes! The zucchini coconut bread I made yesterday was a huge hit with my family – the best ever! Thanks so much!

  16. Stephanie — August 15, 2012 @ 10:29 am

    I think all your zucchini recipes are great! Especially the zucchini coconut one!

  17. carrian — August 15, 2012 @ 10:36 am

    lovely and very creative. I never thought of adding zucchini to corn muffins, but it should have been obvious-corn+zucchini=perfection:)

  18. Carrie @ Kiss My Whisk — August 15, 2012 @ 10:48 am

    Loved your Blueberry Corn muffins and these look delicious too, I’m going to have to give them a try!

  19. Mi Vida en un Dulce — August 15, 2012 @ 10:51 am

    I don’t know why I don’t bake savory muffins, when I saw a recipe like this I repeat to myself that I have to make it, but at the end that day never comes. But this time I really want. I made a chocolate zucchini bread last weekend and was a success, so now I want to try this, I love cheese…!!!

  20. I love this! Zucchini and Corn are a perfect match. I baked a loaf of your Zucchini Coconut bread for a “thank you” gift for my brother and he absolutely loved it!

  21. Anna @ Crunchy Creamy Sweet — August 15, 2012 @ 11:09 am

    I always go for muffins when I want a quick and easy treat in the morning. Love the zucchini and corn combination! Makes for a perfect summer muffin :)

  22. Gerry @ Foodness Gracious — August 15, 2012 @ 11:20 am

    Nice timing, a friend just off loaded a giant zucchini on us the other day from her garden so I’ll be checking your list before it spoils..

  23. Jen @ Jen's Favorite Cookies — August 15, 2012 @ 11:38 am

    Forget the zucchini, I’ll take a cheddar corn muffin any day!! Looks wonderful!

  24. susan — August 15, 2012 @ 12:05 pm

    love the cheese and zucchini combo

  25. Ashley @ Wishes and Dishes — August 15, 2012 @ 12:33 pm

    Great recipe for that extra zucchini laying around!

  26. Deliciously Organic — August 15, 2012 @ 12:37 pm

    Another great zucchini recipe! Yum!

  27. Hilary Cooper-Kenny — August 15, 2012 @ 12:46 pm

    I just made these….a double batch…..OMG, they are delicious……unbelievably!!!!

  28. Now that I think of it, it’s been awhile since I had a good corn muffin. Thanks for sharing this recipe and I love that there is jalapeno in it. I LOVE spicy!

  29. Amy J — August 15, 2012 @ 1:47 pm

    Will be making these tonight (gluten free)! They sound great – and the kids will love them too! Thank you for sharing your recipe.

  30. Terry C — August 15, 2012 @ 2:03 pm

    This looks wonderful! And perfect timing, as I just bought some fresh corn and zucchini from a local farm stand. These will freeze really well and I plan to take some to my parents the next time I visit. So creative!

  31. Parrish — August 15, 2012 @ 3:38 pm

    My toddler loves zucchini squares and I bet he would devour these!

  32. I always forget how yummy savory muffins can be!

  33. Carla @ Carlas Confections — August 15, 2012 @ 4:42 pm

    YUM! I love the savory idea here, and I just love muffins, so these are definitely a winner

  34. Angelyn @ Everyday Desserts — August 15, 2012 @ 5:24 pm

    I’m a huge fan of muffins and these look so good!!

  35. Mel — August 15, 2012 @ 6:05 pm

    You simply cannot have too many recipes to use up zucchini. These muffins look fantastic and I love the savory take on a muffin.

  36. snapdabble — August 15, 2012 @ 7:41 pm

    these sound yummy. Corn is listed in the ingredients, but no mention of when to add the kernels in the recipe instructions at all. I’m assuming they are folded in with the zucchini and cheddar….

  37. Rachel Cooks — August 15, 2012 @ 8:38 pm

    These look so good and I love the contrast with the dark brown (black) muffin liners. Pretty!

  38. holly — August 16, 2012 @ 2:26 am

    don’t you get sick of zucchini? :)

  39. Joanne — August 16, 2012 @ 1:28 pm

    I remember seeing a zucchini cornbread muffin in Bon Appetit last summer and thinking it sounded awesome. The cheddar is the perfect addition to that idea!

  40. aida mollenkamp — August 16, 2012 @ 1:53 pm

    Maria, this is such a nice twist on a classic corn muffin!

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