Zucchini Cornbread Muffins
These savory Zucchini Cornbread Muffins combine tender zucchini, sweet corn, and sharp cheddar into a moist, fiber-rich treat. Perfect as a side dish or snack, they’re quick to prepare and ideal for meal prepping. Packed with protein and healthy fats, they’re a wholesome everyday option for any kitchen.
Equipment
- 1 × Box grater
- 1 × Muffin pan
- Cooking Spray
- Large Mixing Bowl
- Medium mixing bowl
- Whisk
- Measuring Cups and Spoons
- Cooling rack
Ingredients
Zucchini Preparation:
- 1 medium zucchini
- ½ teaspoon kosher salt
Muffins:
- 1½ cups all-purpose flour
- ¾ cup yellow cornmeal fine or medium ground
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ cup unsalted butter melted
- ⅓ cup honey
- ¾ cup whole milk
- 2 large eggs room temperature
- ¾ cup fresh corn kernels or frozen/canned
- ½ cup shredded white cheddar cheese
- 3 green onions thinly sliced
Instructions
- Prepare the Zucchini: Start by washing your zucchini thoroughly under cold running water to remove any dirt or impurities. Trim off both ends using a sharp knife. Using a large box grater, grate the zucchini finely so it blends well into the batter. Place the grated zucchini into a medium mixing bowl and sprinkle evenly with ½ teaspoon of kosher salt. Toss gently to combine so the salt distributes evenly. Let this mixture rest for about 20 minutes. This process draws out excess moisture from the zucchini, which ensures your muffins stay light and fluffy rather than soggy.
- Remove Excess Liquid: After resting, transfer the zucchini to a clean kitchen towel or cheesecloth. Squeeze gently but firmly over the sink or a bowl to extract as much liquid as possible. This step is crucial for maintaining the muffin’s texture and preventing excess wetness in the batter. You should end up with about ¾ to 1½ cups of grated zucchini. Place the drained zucchini aside for later use.
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Place the oven rack in the middle position for even cooking. Lightly grease a standard muffin pan with cooking spray, or use silicone muffin liners for easier removal and cleanup. Make sure the pan is prepared before mixing the batter to streamline the process and avoid delays.
- Slice the Green Onions: Wash your green onions under cold water to remove dirt. Trim off any wilted or damaged ends. Thinly slice the green onions into small rings, making sure to include both the white and light green parts for flavor and color. Set them aside in a small bowl for easy access later.
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together 1½ cups of all-purpose flour, ¾ cup yellow cornmeal (either fine or medium ground works well), 1 tablespoon baking powder, and 1 teaspoon kosher salt. Whisk until the mixture is evenly combined and light. This ensures even leavening and distribution of flavor throughout the muffins.
- Mix Wet Ingredients: In a large mixing bowl, melt ½ cup unsalted butter either in a microwave-safe bowl or over low heat on the stove. Once melted, whisk in ⅓ cup honey until fully combined. Gradually add ¾ cup whole milk and whisk again until smooth. Crack in 2 large eggs (room temperature works best for fluffier muffins) and whisk thoroughly until the mixture is pale and smooth. This mixture should look slightly glossy and well blended.
- Combine Wet and Dry Ingredients: Pour the dry ingredient mixture into the bowl with the wet ingredients in stages, mixing gently after each addition. Use a large rubber spatula or spoon and stir just until combined — avoid overmixing, as this can make the muffins dense. The batter should be slightly lumpy, which is fine and expected for cornbread muffins.
- Fold in Fresh Ingredients: Gently fold the grated zucchini, sliced green onions, fresh corn kernels (¾ cup), and shredded white cheddar cheese (½ cup) into the batter. Use a light touch to avoid deflating the mixture. Ensure that all ingredients are evenly distributed throughout the batter for consistent flavor in every muffin.
- Fill Muffin Pan: Using a spoon or small ice cream scoop, evenly portion the batter into the prepared muffin pan. Fill each muffin cup about ¾ full to allow room for the muffins to rise while baking. Smooth the tops lightly with the back of the spoon for an even finish.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake at 375°F (190°C) for 18–22 minutes. Rotate the pan halfway through baking to ensure even browning on all muffins. You’ll know they are done when the tops are golden brown and a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs (never wet batter).
- Cool the Muffins: Remove the muffin pan from the oven carefully, as it will be hot. Let the muffins cool in the pan for about 5 minutes to set their shape. Then transfer them to a wire cooling rack to cool completely. Avoid leaving muffins in the pan for too long, as steam will make them soggy.
- Serve and Enjoy: These cheddar zucchini cornbread muffins are best served warm, straight from the oven, for the best texture and flavor. They make a delicious accompaniment to chili, barbecue, or a fresh salad. Store any leftovers in an airtight container at room temperature for up to 2–3 days or refrigerate for up to 5 days. They can also be frozen for up to 3 months.
Notes
- Grate zucchini finely for a tender texture; coarse grating can make muffins denser.
- Squeezing out excess zucchini liquid is essential to prevent soggy muffins.
- Use fresh corn kernels for the best flavor, but frozen or canned corn works well in a pinch.
- Room temperature eggs and milk help create a fluffier texture.
- Avoid overmixing the batter to maintain lightness.
- Rotate muffin pans halfway through baking to ensure even browning.
