Cornbread Zucchini Muffins are incredibly moist and tender with an irresistible sweet corn flavor. Perfect for a quick breakfast, snack or dunking in a bowl of vegetarian chili.
You may have noticed, we’ve got a thing for zucchini lately.
First, there was this super quick and easy no-cook Southwestern Zucchini Noodle Bowl. Then, we used the toaster oven to broil snackable zucchini rounds and bake cheesy zucchini and lemon ricotta flatbreads.
But the zucchini love doesn’t stop there because we’ve saved THE BEST zucchini recipe for last…Cornbread Zucchini Muffins!
They’re everything you want in a good corn muffin: Lightly sweetened. Tender middles. Crispy edges.
The gorgeous bright green shredded zucchini isn’t just for looks either. It (along with a little yogurt) make the muffins moist without being soggy.
Though my favorite ingredient has to be the whole corn kernels. When you bite into one, there’s an unexpected crunch and then the kernel bursts delivering even more delicious sweet corn flavor.
Best of all, the recipe couldn’t be easier. It uses simple pantry ingredients and just ONE BOWL!
~ Keep scrolling for helpful baking tips after the recipe ~
- 1 medium Zucchini Squash, (6 to 7-inches long, about 7 ounces or 1 cup shredded)
- 1/2 cup Yellow Cornmeal
- 1/2 cup White Whole Wheat Flour
- 1 tablespoon Granulated Sugar
- 1 teaspoon Baking Powder
- 1/8 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 large Egg, beaten
- 1/4 cup Whole Milk
- 1/4 cup Plain Low Fat Yogurt
- 2 tablespoons Unsalted Butter, melted and cooled
- 1/4 cup Canned Corn, drained
- Adjust the toaster oven cooking rack to the middle position and preheat to 350°F. Grease a 6-cup muffin pan with cooking spray or oil.
- Slice ends off the zucchini and grate using a box grater. Gather shredded zucchini in a clean kitchen towel and twist to squeeze out excess water. You should have around 1 cup of shredded zucchini.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir in the egg, milk, yogurt, and butter. Add the zucchini and corn kernels, stir just until combined.
- Divide batter evenly among cups in the prepared muffin pan.
- Bake muffins until a toothpick inserted in the center come out clean, about 14 to 15 minutes.
- Allow muffins to cool in the pan for 2 to 3 minutes. Remove from pan and serve warm with salted butter and strawberry preserves.
For cornbread muffins with a heartier crumb omit the yogurt.
Recipe adapted from Martha Stewart.
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Nutrition Information:Yield: 6 Serving Size: 1 Muffin
Amount Per Serving: Calories: 157Total Fat: 5.8gSaturated Fat: 3.1gCholesterol: 43mgSodium: 280mgCarbohydrates: 22.6gFiber: 2.6gSugar: 4.6gProtein: 5.1g
Tip #1: Squeezing the water out of your shredded zucchini is A MUST. Otherwise, you’ll end up with a mushy soggy mess.
Tip #2: For the lightest and most tender muffins use a plain yogurt that has some fat in it.
Tip #3: For a denser cornbread muffin, skip the yogurt. They’ll still be tender but with a heartier crumb.
Tip #5: The muffins won’t be browned when they are ready. Instead look for the tops to be springy and dry to the touch. A toothpick inserted in the center of one should come out clean or with a few crumbs attached.
If you see wet batter, keep baking.
Tip #6: After the first day, store leftover muffins in the fridge or freeze them for later.
There’s no need for butter on these zucchini cornbread muffins. They’re tender and tasty served plain.
But there’s no reason you can’t make your little muffin even more delicious with a smear of salted butter and strawberry preserves!
Looking for more small-batch muffin inspiration?
Check out these easy Vegan Chocolate Chip Muffins from Food With Feeling. They’re light, fluffy, and you can whip up a batch in less than 30 minutes!
These decadent Small Batch Coffee Cake Muffins from Dessert For Two are high on my must-try list. Honestly, how can you go wrong with a cinnamon streusel topping?
If you’re new to baking muffins in a toaster oven take a peek at Our Big Fat Toaster Oven Muffin Experiment. It’s got everything you need to know for baking full-sized and mini muffins in a toaster oven or countertop convection oven.