30-Minute Zucchini Cheddar Corn Muffins
These savory muffins combine the sweetness of corn and zucchini with sharp cheddar cheese for a perfect balance of flavors and textures. The cornmeal adds a delightful crunch while buttermilk keeps them tender and moist. Perfect for breakfast, brunch, or as a side dish with soups and salads. The addition of fresh or frozen corn kernels provides bursts of sweetness that complement the mild zucchini and rich cheese. These muffins are best served warm and make an excellent grab-and-go breakfast option.
Ingredients
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra liquid
- 1 cup coarse ground yellow cornmeal
- 4 tablespoons granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 3 tablespoons unsalted butter, melted and cooled
- 3 tablespoons canola oil
- 2 large eggs
- ½ cup zucchini, shredded, squeezed and drained on paper towels
- ½ cup sweet corn kernels, can use frozen corn
- 1 cup cheddar cheese, shredded
Instructions
- 1
Preheat oven to 400 degrees F and prepare muffin pan with paper cups or cooking spray
- 2
Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in large bowl
- 3
Whisk buttermilk, melted butter, oil, and eggs in medium bowl until well blended
- 4
Pour liquid ingredients over dry ingredients and mix with rubber spatula until just combined
- 5
Fold in zucchini, corn kernels, and cheddar cheese
- 6
Divide batter evenly among muffin cups
- 7
Bake for 15 minutes until tops are golden and toothpick comes out clean
- 8
Cool in pan for 5 minutes then remove and serve
Tips
Squeeze shredded zucchini well to remove excess moisture for better texture
Don't overmix the batter - lumps are okay and will result in tender muffins
Fill muffin cups about 3/4 full for perfectly domed tops
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 5 days
Can be made 1 day ahead and reheated in 300F oven for 5 minutes
Best served warm, can be split and toasted if day-old
Common Mistakes
Squeeze zucchini well to avoid soggy muffins
Don't overmix batter to avoid tough muffins
Cool completely before storing to prevent condensation
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra liquid
General Alternatives
FAQ
Can I use frozen zucchini instead of fresh?
Yes, but thaw completely and squeeze out all excess moisture first. Frozen zucchini tends to be more watery than fresh.
How long do these muffins keep?
They stay fresh for 2 days at room temperature or up to 5 days refrigerated. Freeze for up to 3 months.
Can I make these as a loaf instead?
Yes, bake in a greased 9x5 inch loaf pan at 375F for 35-40 minutes until toothpick comes out clean.