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.
Of all the zucchini recipes on this site, these zucchini corn muffins might be my favorite. They’re lightly sweetened, super moist, and have gorgeous green flecks of shredded zucchini.
And there are whole corn kernels! When you bite into one, there’s an unexpected crunch and then the kernel bursts delivering more delicious sweet corn flavor.
Best of all, you don’t even have to turn on the oven to make this small batch recipe. You can use your toaster oven.
Ingredient Notes
Small Zucchini: Grated and squeezed/drained to remove excess water before mixing into the batter. This will keep the muffins from having too much moisture and turning into a mushy soggy mess.
Yellow Cornmeal: For tender muffins, make sure to use finely ground cornmeal (not coarse or stone-ground).
Step-By-Step Instructions
1. Adjust the oven rack to the middle position and preheat to 350°F. If using a toaster oven, select the BAKE setting and use either the middle or bottom rack positions. Grease a 6-cup muffin pan with cooking spray or oil.
2. Slice ends off the zucchini and grate using a box grater. Gather the shredded zucchini in a clean kitchen towel and twist to squeeze out the excess water.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir in the egg, milk, yogurt, and butter. Lastly, add the zucchini and corn kernels, and stir just until combined. The batter will be on the thicker side.
4. Divide the thick batter evenly between the muffin cups filling them all the way up.
5. Bake until a toothpick inserted in the center of the muffins comes out clean or with a few crumbs attached about 14 to 15 minutes. The muffins won’t be browned when they are ready. Instead, look for the tops to be springy and dry to the touch.
6. Cool the muffins in the pan for about 5 minutes before transferring them to a rack to cool completely or enjoy warm slathered with salted butter and strawberry preserves!
Tips and Variations
- For the lightest and most tender muffins use All Purpose Flour and plain yogurt (or Greek yogurt) that has some fat in it.
- Prefer a heartier crumb? Omit the yogurt.
- For a more savory flavor, add a few tablespoons of grated parmesan, cheddar, or crumbled feta cheese.
How Should I Store Leftover Muffins?
After the first day, store leftover muffins covered in the fridge for 2 to 3 days or freeze them in an airtight container for up to 2 months.
When ready to eat, thaw the frozen muffins on the counter for 30 minutes or pop them in the microwave for a few seconds. For next-level muffins that are warm and lightly toasted, follow this quick guide on how to reheat muffins in a toaster oven.
More Tasty Zucchini Recipes
- Zucchini and Hummus Pita Sandwiches
- How to Broil Zucchini or Summer Squash
- Zucchini and Lemon Ricotta Flatbread
- Zucchini Pizza Bites
- Quinoa and Zucchini Noodles Salad
Cornbread Zucchini Muffins
Yield: 6 Muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
These tender muffins have a savory-sweet flavor that tastes great paired with butter and honey or a hearty bowl of vegetarian chili.
Ingredients
- 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 or All-Purpose 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 Milk (Dairy or Non-Dairy)
- 1/4 cup Plain Low Fat Yogurt
- 2 tablespoons Unsalted Butter, melted and cooled
- 1/4 cup Canned Corn, drained
Instructions
- Adjust oven rack to the middle position and preheat to 350°F. If using a toaster oven, select the BAKE setting and use either the middle or bottom rack positions. Grease a 6-cup muffin pan with cooking spray or oil.
- Slice the 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 (lightly packed) 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, and stir just until combined.
- Divide batter evenly among cups in the prepared muffin pan.
- Bake muffins until a toothpick inserted in the center comes 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.
Notes
For cornbread muffins with a heartier crumb omit the yogurt.
Recipe adapted from Martha Stewart.
Nutrition Information:
Yield: 6Serving Size: 1 Muffin
Amount Per Serving:Calories: 157Total Fat: 5.8gSaturated Fat: 3.1gCholesterol: 43mgSodium: 280mgCarbohydrates: 22.6gFiber: 2.6gSugar: 4.6gProtein: 5.1g
Looking for more small-batch muffin inspiration?
We’ve got a bunch of toaster oven-tested recipes that you can check out here: Toaster Oven Muffin Recipes.
These easy Vegan Chocolate Chip Muffins from Food With Feeling are another great option. They’re light, and fluffy, and you can whip up a batch in less than 30 minutes!
If you’re new to baking muffins in a toaster oven take a peek atOur 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.
Happy Baking!
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