Easy Savory Corn Zucchini Muffins Recipe
Introduction
These easy savory corn zucchini muffins are a delightful combination of fresh vegetables and cheese, perfect for a quick snack or a light breakfast. Moist, flavorful, and packed with wholesome ingredients, they’re sure to become a household favorite.
Ingredients
- 400 gram sweet corn kernels
- 3 cup zucchini, grated
- 1 cup sun-dried tomatoes, chopped
- 1/4 cup olive oil
- 3 eggs
- 1 cup white cheddar cheese, shredded
- 1 teaspoon ground cumin
- 2 cup whole wheat flour
- 1 teaspoon baking powder
- Sea salt, to taste
- Ground black pepper, to taste
Instructions
- Step 1: Preheat your oven to 180 degrees C (350 degrees F) and grease a muffin tin thoroughly.
- Step 2: In a large mixing bowl, combine sweet corn kernels, grated zucchini, sun-dried tomatoes, olive oil, eggs, white cheddar cheese, ground cumin, whole wheat flour, baking powder, sea salt, and black pepper. Stir gently with a wooden spoon until the flour is fully incorporated, being careful not to over-mix.
- Step 3: Spoon the batter evenly into the greased muffin tin, or line the tin with paper cups if preferred.
- Step 4: Bake for 20-25 minutes, until the muffins are golden brown, a toothpick inserted in the center comes out clean, and the tops spring back when lightly pressed.
- Step 5: Remove from the oven and let cool slightly before serving warm and enjoying.
Tips & Variations
- Try adding chopped fresh herbs like basil or parsley to enhance the flavor.
- Use zucchini without squeezing out moisture to keep the muffins tender and moist.
- Substitute white cheddar with your favorite cheese such as mozzarella or pepper jack for a different twist.
- For a gluten-free option, swap whole wheat flour with a gluten-free flour blend.
Storage
Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a microwave or oven before serving to bring back their soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze these muffins?
Yes, these muffins freeze well. Wrap them individually in plastic wrap or place them in a freezer-safe container for up to 2 months. Thaw at room temperature or warm in the oven before eating.
Can I use fresh corn instead of frozen or canned?
Absolutely! Fresh corn cut from the cob works perfectly and adds a lovely sweetness. Use about 400 grams, similar to the canned or frozen amount.
Print
Easy Savory Corn Zucchini Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Easy Savory Corn Zucchini Muffins are a delightful combination of fresh sweet corn, grated zucchini, and sun-dried tomatoes baked into wholesome whole wheat muffins. Perfect as a savory snack or a side with meals, they are flavored with cumin and sharp white cheddar cheese, delivering a moist texture and rich taste.
Ingredients
Vegetables & Herbs
- 400 grams Sweet Corn Kernels
- 3 cups Zucchini, grated
- 1 cup Sun-Dried Tomatoes, chopped
Dairy & Eggs
- 3 Eggs
- 1 cup White Cheddar Cheese, shredded
Dry Ingredients & Spices
- 2 cups Whole Wheat Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cumin
- Sea Salt, to taste
- Ground Black Pepper, to taste
Oils & Fats
- 1/4 cup Olive Oil
Instructions
- Preheat the oven. Set your oven to 180 degrees Celsius (350 degrees Fahrenheit) and grease a muffin tin to prevent sticking.
- Mix the ingredients. In a large mixing bowl, combine the sweet corn kernels, grated zucchini, chopped sun-dried tomatoes, olive oil, eggs, shredded white cheddar cheese, ground cumin, whole wheat flour, baking powder, sea salt, and ground black pepper. Use a wooden spoon to stir until the flour is fully incorporated, being careful not to overmix to maintain a tender texture.
- Fill the muffin tin. Spoon the batter evenly into the greased muffin tin or muffin paper cups, filling each about three-quarters full.
- Bake the muffins. Place the tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins turn golden and a toothpick inserted in the center comes out clean. The muffins should spring back lightly when touched.
- Cool and serve. Allow the muffins to cool slightly before removing them from the tin. Serve warm and enjoy as a savory snack or side dish.
Notes
- Grate the zucchini finely and squeeze out excess moisture if necessary to prevent soggy muffins.
- Sun-dried tomatoes add a tangy depth; if unavailable, substitute with roasted red peppers for a milder flavor.
- Use whole wheat flour for added fiber and a nuttier taste, but you can substitute with all-purpose flour if preferred.
- These muffins freeze well; store in an airtight container and reheat before serving.
- Adjust seasoning according to taste; cumin gives warmth but can be reduced or omitted as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: Savory muffins, Corn zucchini muffins, Whole wheat muffins, Healthy snacks, Vegetarian muffins, Easy baking
