Cheesy Zucchini Cornbread Muffins

Name: Cheesy Zucchini Cornbread Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup grated zucchini (squeezed dry); 1 cup corn kernels (fresh or canned); 1 cup shredded cheese (cheddar or your choice); 1/2 cup milk; 1/4 cup vegetable oil; 2 large eggs

These Cheesy Zucchini Cornbread Muffins are a delightful blend of flavors and textures, perfect for breakfast or as a savory snack.

Created by

Emma

Last updated on 2025-12-20T09:01:50.752Z

Cheesy Zucchini Cornbread Muffins are a delicious and easy way to incorporate vegetables into your diet. The combination of sweet corn and savory zucchini, paired with gooey cheese, makes these muffins a favorite at any gathering.

        Why You Will Love This Recipe
        Deliciously cheesy with a hint of sweetness from the corn
Perfectly moist texture thanks to the zucchini
Easy to make and great for meal prep
A fun twist on traditional cornbread

      

A Flavorful Combination

These Cheesy Zucchini Cornbread Muffins are an exciting fusion of flavors that will tantalize your taste buds. The combination of sweet corn and savory cheese creates a delightful contrast that makes each bite a joy to savor. Adding zucchini not only enhances the flavor but also contributes to the muffins' moist texture, making them irresistible.

Perfect for breakfast or as a snack, these muffins are versatile enough to suit any occasion. Whether you’re enjoying them on a lazy weekend morning or packing them for lunch, these muffins are sure to be a hit. Their appealing flavor profile pairs wonderfully with a variety of spreads, such as butter or your favorite jam.

Health Benefits of Zucchini

Incorporating zucchini into your diet is a fantastic way to boost your nutrition. Zucchini is low in calories yet packed with essential vitamins and minerals, including vitamin C, vitamin A, and potassium. It’s a great source of dietary fiber, which can aid in digestion and help you feel full longer.

Using zucchini in these muffins not only adds moisture but also enhances the nutritional value of your snacks. This means you can enjoy a delicious treat without the guilt, making them a smart choice for health-conscious individuals and families alike.

Perfect for Meal Prep

These muffins are not only easy to make, but they are also perfect for meal prepping. You can whip up a batch at the beginning of the week and have a delicious, healthy snack or breakfast option ready to go. Simply store them in an airtight container in the refrigerator, and they will remain fresh for several days.

For added convenience, these muffins also freeze well. Just place them in a freezer-safe bag or container, and you can enjoy them at a later date. When you’re ready to eat, simply pop them in the microwave for a few seconds, and they’ll be as good as fresh-baked.

Ingredients

Main Ingredients

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup grated zucchini (squeezed dry)
1 cup corn kernels (fresh or canned)
1 cup shredded cheese (cheddar or your choice)
1/2 cup milk
1/4 cup vegetable oil
2 large eggs

Mix all ingredients until just combined for the best texture!

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it lightly.

Combine Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.

Mix Wet Ingredients

In another bowl, combine the grated zucchini, corn, cheese, milk, oil, and eggs. Mix until well combined.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Fill Muffin Tins

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

Enjoy your delicious Cheesy Zucchini Cornbread Muffins!

Serving Suggestions

These Cheesy Zucchini Cornbread Muffins are incredibly versatile and can be served in various ways. For a delightful breakfast, pair them with a dollop of Greek yogurt and a drizzle of honey. This will add a creamy texture and a touch of sweetness that complements the muffins beautifully.

If you're looking for a savory option, consider serving them alongside a bowl of chili or your favorite soup. The cheesy and slightly sweet muffins provide a perfect balance to hearty dishes, making for a comforting meal any time of the year.

Variations to Try

Feel free to get creative with these muffins! You can easily customize the recipe by adding in your favorite ingredients. Consider incorporating diced jalapeños for a spicy kick or mixing in some cooked bacon or sausage for a heartier treat.

For a healthier twist, try substituting whole wheat flour for all-purpose flour or using low-fat cheese. These adjustments will still yield delicious muffins while offering a lighter version that aligns with your dietary preferences.

Storing Your Muffins

To keep your Cheesy Zucchini Cornbread Muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, refrigerate them, and they will last for about a week.

For longer storage, freezing is your best option. Wrap each muffin in plastic wrap and place them in a freezer-safe bag. They will last for up to three months in the freezer. When you're ready to enjoy them, simply thaw and reheat for a warm, comforting snack.

Questions About Recipes

→ Can I use frozen zucchini?

Yes, just make sure to thaw and drain it well before using.

→ How do I store leftover muffins?

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I substitute the cheese?

Absolutely! Feel free to use any cheese you like, such as feta or mozzarella.

→ Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend.