Are you ready to elevate your baking game with a delightful twist on a classic favorite? These Corn and Zucchini Muffins are not just your average muffins; they’re a scrumptious blend of sweet and savory that will leave your taste buds dancing! Perfect for breakfast, brunch, or even a snack, these muffins are packed with nutritious ingredients and bursting with flavor. With just 35 minutes from prep to plate, you’ll want to keep this recipe in your back pocket for those moments when you crave something deliciously homemade. Trust us, one bite and you’ll be hooked!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 2 eggs
- 1 cup grated zucchini
- 1 cup corn kernels
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 12-cup muffin tin by greasing it with butter or cooking spray, or line with paper muffin liners.
- Grate the fresh zucchini using a box grater. After grating, place the zucchini in a clean kitchen towel and gently squeeze out excess moisture to prevent soggy muffins.
- In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended.
- In a separate medium bowl, whisk together the wet ingredients: milk, vegetable oil, and eggs until smooth and fully incorporated.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix.
- Fold in the grated zucchini and corn kernels, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Choose Fresh Ingredients: For the best flavor and texture, use fresh zucchini and sweet corn. If you're using frozen corn, make sure to thaw and drain it well before adding it to the batter.
- Don’t Skip the Squeeze: After grating the zucchini, be sure to squeeze out the excess moisture. This step is crucial to avoid soggy muffins and ensures a perfect texture.
- Mix Gently: When combining the wet and dry ingredients, stir just until moistened. Overmixing can lead to dense muffins, so be gentle!
- Customize Your Muffins: Feel free to add your favorite mix-ins like shredded cheese, diced bell peppers, or even herbs for an extra flavor boost.
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the recommended bake time. A toothpick inserted should come out clean for perfectly baked muffins.
- Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Just pop them in the microwave for a quick warm-up!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 35mg
