Cheesy Zucchini Cornbread Muffins

Name: Cheesy Zucchini Cornbread Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup grated zucchini (about 1 medium zucchini); 1 cup shredded cheese (cheddar or your choice); 1/2 cup milk; 1/4 cup vegetable oil; 2 large eggs; 1 tablespoon honey (optional)

Highlighted under: Whisked Delight Recipes

These Cheesy Zucchini Cornbread Muffins are the perfect blend of savory flavors and moist texture, making them an ideal side dish or snack.

Created by

Emma

Last updated on 2025-12-20T08:49:51.454Z

Embrace the flavors of summer with these delightful Cheesy Zucchini Cornbread Muffins. Packed with fresh zucchini and melted cheese, they're perfect for breakfast, lunch, or a snack.

        Why You'll Love These Muffins
        Moist and cheesy with a hint of sweetness
Great way to sneak in vegetables for kids
Perfect for pairing with soups and salads

      

The Perfect Snack for Any Occasion

Cheesy Zucchini Cornbread Muffins are an exceptional choice for any gathering or casual snack. Their delightful combination of cheese and zucchini provides a savory flavor that appeals to both kids and adults alike. These muffins are not just delicious; they are also versatile, making them suitable for brunch, picnics, or as an after-school treat. The irresistible aroma that fills your kitchen while they bake is sure to entice everyone around.

Incorporating these muffins into your meal plan can help add variety to your family's diet. They are an easy way to introduce more vegetables into your children's meals without them even realizing it. The combination of cheese and zucchini makes these muffins moist and enjoyable, ensuring that they will quickly become a family favorite.

Healthy and Wholesome Ingredients

These muffins are made with wholesome ingredients that contribute to a balanced diet. Using cornmeal and all-purpose flour provides a hearty base, while the addition of grated zucchini not only adds moisture but also packs in essential nutrients. Zucchini is a rich source of vitamins A and C, along with dietary fiber, making these muffins a smart choice for health-conscious individuals.

The shredded cheese adds a satisfying creaminess, while the optional honey provides a touch of natural sweetness. This combination not only elevates the flavor but also makes these muffins appealing to a wide range of palates. With every bite, you're not just enjoying a delicious snack; you're also nourishing your body.

Easy to Prepare and Bake

One of the best aspects of these Cheesy Zucchini Cornbread Muffins is how simple they are to prepare. With just a few basic steps, you can have a batch of these delightful muffins ready to serve. The recipe is straightforward, requiring minimal time for preparation and baking, making it perfect for busy weeknights or spontaneous gatherings.

Moreover, these muffins can be easily customized to suit your taste preferences. Feel free to experiment with different types of cheese or add herbs and spices to the batter for an extra flavor boost. Whether you're a seasoned baker or a novice in the kitchen, this recipe is a fantastic way to create something delicious without the fuss.

Ingredients

Gather these ingredients to create your delicious muffins:

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup grated zucchini (about 1 medium zucchini)
1 cup shredded cheese (cheddar or your choice)
1/2 cup milk
1/4 cup vegetable oil
2 large eggs
1 tablespoon honey (optional)

Now that you have everything ready, let's move on to the cooking instructions.

Instructions

Follow these steps to make your Cheesy Zucchini Cornbread Muffins:

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it with cooking spray.

Mix Dry Ingredients

In a large bowl, combine cornmeal, flour, baking powder, salt, and black pepper. Mix well.

Combine Wet Ingredients

In another bowl, whisk together the milk, vegetable oil, eggs, and honey (if using) until well combined.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated zucchini and shredded cheese.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Enjoy your freshly baked muffins!

Tips for Perfect Muffins

To achieve the best texture in your Cheesy Zucchini Cornbread Muffins, make sure not to overmix the batter. Stir just until the ingredients are combined to ensure that your muffins remain light and fluffy. Additionally, if your zucchini is particularly watery, consider squeezing out some of the moisture before adding it to the batter. This will prevent your muffins from becoming too dense.

Another tip is to let the muffins cool in the tin for a few minutes before transferring them to a wire rack. This helps them set properly and reduces the risk of them breaking apart. For an extra cheesy touch, consider sprinkling some cheese on top of the batter before baking for a golden, bubbly finish.

Storage and Freezing Instructions

If you have leftover muffins, they can be stored in an airtight container at room temperature for up to three days. For longer storage, consider freezing them. Place the cooled muffins in a freezer-safe bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to three months, allowing you to enjoy them at a later date.

To reheat frozen muffins, simply thaw them in the refrigerator overnight, then warm them in the microwave for about 15-20 seconds or in a 350°F (175°C) oven for about 10 minutes. This way, you can enjoy fresh, warm muffins anytime without the hassle of baking from scratch.

Questions About Recipes

→ Can I use frozen zucchini?

Yes, just ensure to thaw and squeeze out excess moisture before adding it to the batter.

→ How should I store leftover muffins?

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I substitute the cheese?

Absolutely! You can use any cheese you prefer, such as mozzarella or pepper jack.

→ Is it possible to make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.