Zucchini & Corn Muffins – Moist, Savory, and Easy to Make

Zucchini and corn are a perfect pair—sweet, fresh, and full of texture. These muffins are soft, flavorful, and the kind of snack you’ll want around all week. They work just as well with a bowl of chili as they do at breakfast with a smear of butter.

The batter comes together quickly, and the recipe is forgiving, so it’s great for both beginners and busy cooks. If you’ve got a couple of zucchinis on the counter, you’re halfway there.

Zucchini & Corn Muffins - Moist, Savory, and Easy to Make

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• 1 cup grated zucchini (about 1 medium; packed lightly)
• 1 cup corn kernels (fresh, canned, or frozen; if frozen, thaw and pat dry)
• 1 cup fine or medium cornmeal
• 1 cup all-purpose flour (or half whole wheat, half all-purpose)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt (or 1/4 tsp fine salt)
• 2 tbsp granulated sugar (optional but recommended)
• 1/2 tsp ground black pepper (optional, for a savory edge)
• 2 large eggs, room temperature
• 3/4 cup buttermilk (or 1/2 cup milk + 1/4 cup plain yogurt)
• 1/4 cup neutral oil (like canola or light olive oil) or melted butter
• 1 tsp apple cider vinegar (if not using buttermilk)
• 1 tsp honey (optional, for extra moisture)
• 1/2 cup shredded sharp cheddar (optional, for savory muffins)
• 2 tbsp chopped chives or scallions (optional)

Method

 

1. Prep your pan and oven. Heat your oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease it well.
2. Grate and drain the zucchini. Use the large holes of a box grater. Place the zucchini in a clean towel and squeeze out excess moisture. Removing water keeps the muffins from becoming soggy.
3. Mix the dry ingredients. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, sugar, and pepper.
4. Whisk the wet ingredients. In a separate bowl, whisk eggs, buttermilk, oil, and honey. If you’re using milk and yogurt, whisk in the apple cider vinegar too.
5. Combine wet and dry. Pour the wet mixture into the dry. Stir gently with a spatula until just combined. The batter should be thick but scoopable.
6. Fold in the zucchini and corn. Add the squeezed zucchini and corn kernels. If using cheese and chives, fold them in now. Don’t overmix—streaks of flour are okay.
7. Portion the batter. Divide evenly among the muffin cups. Fill each cup about 3/4 full for nicely domed tops.
8. Bake. Bake for 14–18 minutes, until the tops are golden and a toothpick comes out clean or with a few moist crumbs.
9. Cool. Let the muffins rest in the pan for 5 minutes, then transfer to a rack to cool. They firm up as they cool, making them easier to handle.
10. Serve. Enjoy warm with butter, a drizzle of hot honey, or alongside soup, eggs, or salad.

What Makes This Special

These muffins strike a balance between savory and lightly sweet. The zucchini keeps them moist without turning gummy, while the cornmeal gives them a gentle crunch.

They’re easy to customize with cheese, herbs, or a little spice if you like. Best of all, they hold up beautifully for meal prep and freeze well, making them a reliable go-to for quick breakfasts and lunchboxes.

What You’ll Need

• 1 cup grated zucchini (about 1 medium; packed lightly)
• 1 cup corn kernels (fresh, canned, or frozen; if frozen, thaw and pat dry)
• 1 cup fine or medium cornmeal
• 1 cup all-purpose flour (or half whole wheat, half all-purpose)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt (or 1/4 tsp fine salt)
• 2 tbsp granulated sugar (optional but recommended)
• 1/2 tsp ground black pepper (optional, for a savory edge)
• 2 large eggs, room temperature
• 3/4 cup buttermilk (or 1/2 cup milk + 1/4 cup plain yogurt)
• 1/4 cup neutral oil (like canola or light olive oil) or melted butter
• 1 tsp apple cider vinegar (if not using buttermilk)
• 1 tsp honey (optional, for extra moisture)
• 1/2 cup shredded sharp cheddar (optional, for savory muffins)
• 2 tbsp chopped chives or scallions (optional)

Step-by-Step Instructions

1. Prep your pan and oven. Heat your oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease it well.
2. Grate and drain the zucchini. Use the large holes of a box grater.

   Place the zucchini in a clean towel and squeeze out excess moisture. Removing water keeps the muffins from becoming soggy.

3. Mix the dry ingredients. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, sugar, and pepper.
4. Whisk the wet ingredients. In a separate bowl, whisk eggs, buttermilk, oil, and honey. If you’re using milk and yogurt, whisk in the apple cider vinegar too.
5. Combine wet and dry. Pour the wet mixture into the dry.

   Stir gently with a spatula until just combined. The batter should be thick but scoopable.

6. Fold in the zucchini and corn. Add the squeezed zucchini and corn kernels. If using cheese and chives, fold them in now.

   Don’t overmix—streaks of flour are okay.

7. Portion the batter. Divide evenly among the muffin cups. Fill each cup about 3/4 full for nicely domed tops.
8. Bake. Bake for 14–18 minutes, until the tops are golden and a toothpick comes out clean or with a few moist crumbs.
9. Cool. Let the muffins rest in the pan for 5 minutes, then transfer to a rack to cool. They firm up as they cool, making them easier to handle.
10. Serve. Enjoy warm with butter, a drizzle of hot honey, or alongside soup, eggs, or salad.

Storage Instructions

• Room temperature: Store cooled muffins in an airtight container for up to 2 days.

  Slip in a paper towel to absorb moisture.

• Refrigerator: Keep for up to 5 days. Rewarm in a low oven (300°F/150°C) for 6–8 minutes to revive texture.
• Freezer: Wrap individually and freeze for up to 2 months. Thaw at room temp or microwave for 20–30 seconds, then crisp in the toaster oven if you like.

Health Benefits

• Veggie boost: Zucchini adds fiber, vitamin C, and potassium with minimal calories.
• Whole grain option: Swapping half the flour for whole wheat adds more fiber and steady energy.
• Lower sugar: The recipe is lightly sweetened.

  You can cut the sugar or use honey for a gentler sweetness.

• Balanced fats: Using oil keeps the crumb tender without heavy saturated fat. Olive oil adds heart-friendly monounsaturated fats.
• Protein add-ins: Cheese or Greek yogurt bumps up protein, making them more satisfying as a snack or breakfast.

What Not to Do

• Don’t skip draining the zucchini. Excess liquid leads to dense, soggy muffins.
• Don’t overmix. Stir just until combined. Overmixing makes tough, flat muffins.
• Don’t overbake. Dry muffins happen fast.

  Start checking at 14 minutes.

• Don’t use coarse cornmeal only. Too coarse can make gritty muffins. Blend with fine or medium for a tender crumb.
• Don’t overload with add-ins. Too much cheese or veg can weigh down the batter and prevent rise.

Alternatives

• Dairy-free: Use unsweetened plant milk plus 1 tsp vinegar, and swap the cheese for dairy-free shreds or skip it.
• Gluten-free: Use a 1:1 gluten-free flour blend. Pair with fine cornmeal for the best texture.
• Spicy kick: Add 1 finely chopped jalapeño and 1/2 tsp smoked paprika.

  Pepper jack cheese works well here.

• Herby version: Stir in 1 tbsp chopped dill, basil, or parsley. Lemon zest adds a bright note.
• Sweeter breakfast style: Increase sugar to 3–4 tbsp, add 1/2 tsp vanilla, and skip the pepper and cheese.
• Extra protein: Replace 1/4 cup flour with 1/4 cup almond flour or add 2 tbsp hemp seeds.
• Mini muffins: Bake in a mini tin for 9–11 minutes. Great for kids and appetizers.