Zucchini Cheddar Corn Muffins

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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

These savory muffins go great with any meal and are a great way to use up the summer zucchini!
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Servings
12 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

  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.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 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…!!!

  2. 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!

  3. 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….

  4. 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!

  5. 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!

  6. 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.

  7. 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

  8. 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!!!

  9. 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!

  10. 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.

  11. Just made these today and they were delicious! WIll definitely add this to the list of ‘make again’ recipes. Thanks!

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