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

Scale

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