Crispy Cheesy Zucchini Cornbread Muffins
These crispy cheesy zucchini cornbread muffins combine fresh corn kernels and sharp cheddar cheese for a crunchy, moist, and flavorful snack that’s quick and easy to make.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 cup (160g) cornmeal (fine or medium-ground)
- 3/4 cup (95g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/2 cups (about 180g) grated fresh zucchini, squeezed dry
- 1 cup (about 150g) fresh corn kernels (or thawed frozen corn, patted dry)
- 1 cup (110g) shredded sharp cheddar cheese
- 2 large eggs, room temperature
- 3/4 cup (180ml) whole milk (or 2% or dairy-free milk)
- 1/3 cup (75g) unsalted butter, melted and cooled
- Optional: 1/4 teaspoon smoked paprika or cayenne pepper for heat
Instructions
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with parchment liners.
- Grate zucchini and squeeze out excess moisture using a clean kitchen towel.
- Cut corn kernels from fresh ears or thaw and dry frozen corn.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, whisk eggs, milk, and melted butter until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined; do not overmix.
- Fold in grated zucchini, corn kernels, shredded cheddar cheese, and optional smoked paprika or cayenne pepper.
- Spoon batter evenly into muffin cups, filling about 3/4 full.
- Bake for 20-25 minutes until golden brown with crispy edges and a springy texture; a toothpick inserted should come out clean.
- Cool muffins in the tin for 5 minutes, then transfer to a wire rack to maintain crispness.
Notes
Squeeze zucchini well to avoid soggy muffins. Avoid overmixing batter to keep muffins tender. Baking at 400°F creates a crispy crust. Cool muffins in the tin before transferring to a rack to maintain crispness. Frozen corn can be used if thawed and dried. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free, use plant-based milk and vegan cheese.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 3
- Sodium: 250
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 19
- Fiber: 2.5
- Protein: 5.5
Keywords: zucchini muffins, cornbread muffins, cheesy muffins, fresh corn, snack recipe, easy muffins, summer recipe