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Preheat oven to 375°F. Lightly grease a standard 12-cup muffin tin with cooking spray or line with paper liners.

In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, and black pepper. Set aside.

In a separate medium bowl, whisk together the melted butter, milk, and egg until well combined.

Add the diced zucchini and thawed sweet corn to the wet ingredients, stirring to combine.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.

Fold in the shredded sharp cheddar cheese and crushed butter crackers.

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.

Remove the muffin tin from the oven and let cool for 5 minutes before transferring the muffins to a wire rack to cool completely.


Preheat oven to 375°F. Lightly grease a standard 12-cup muffin tin with cooking spray or line with paper liners.

In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, and black pepper. Set aside.

In a separate medium bowl, whisk together the melted butter, milk, and egg until well combined.

Add the diced zucchini and thawed sweet corn to the wet ingredients, stirring to combine.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.

Fold in the shredded sharp cheddar cheese and crushed butter crackers.

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.

Remove the muffin tin from the oven and let cool for 5 minutes before transferring the muffins to a wire rack to cool completely.
