Zucchini, Sweet Corn and Cheddar Muffins
Zucchini, Sweet Corn and Cheddar Muffins
Ingredients
For the Muffins
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup unsalted butter, melted
- 3/4 cup milk
- 1 large egg
- 1 cup zucchini, finely diced
- 1/2 cup frozen sweet corn, thawed
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup butter crackers, crushed
For Preparation
- as needed cooking spray
Instructions
- 1
Preheat oven to 375°F. Lightly grease a standard 12-cup muffin tin with cooking spray or line with paper liners.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, and black pepper. Set aside.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the melted butter, milk, and egg until well combined.
⏱️ 2 min
- 4
Add the diced zucchini and thawed sweet corn to the wet ingredients, stirring to combine.
⏱️ 2 min
- 5
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.
⏱️ 3 min
- 6
Fold in the shredded sharp cheddar cheese and crushed butter crackers.
⏱️ 2 min
- 7
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
⏱️ 3 min
- 8
Bake for 18-20 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 20 min•🌡️ 375
- 9
Remove the muffin tin from the oven and let cool for 5 minutes before transferring the muffins to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Zucchini, Sweet Corn and Cheddar Muffins
Ingredients
For the Muffins
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup unsalted butter, melted
- 3/4 cup milk
- 1 large egg
- 1 cup zucchini, finely diced
- 1/2 cup frozen sweet corn, thawed
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup butter crackers, crushed
For Preparation
- as needed cooking spray
Instructions
- 1
Preheat oven to 375°F. Lightly grease a standard 12-cup muffin tin with cooking spray or line with paper liners.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, and black pepper. Set aside.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the melted butter, milk, and egg until well combined.
⏱️ 2 min - 4
Add the diced zucchini and thawed sweet corn to the wet ingredients, stirring to combine.
⏱️ 2 min - 5
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.
⏱️ 3 min - 6
Fold in the shredded sharp cheddar cheese and crushed butter crackers.
⏱️ 2 min - 7
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
⏱️ 3 min - 8
Bake for 18-20 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 20 min•🌡️ 375 - 9
Remove the muffin tin from the oven and let cool for 5 minutes before transferring the muffins to a wire rack to cool completely.
⏱️ 5 min