Imagine biting into a warm, golden muffin that perfectly balances the sweetness of corn, the sharpness of cheddar, and the subtle freshness of zucchini – a culinary masterpiece that transforms an ordinary morning into an extraordinary flavor adventure. These Zucchini Cheddar Corn Muffins aren't just another breakfast recipe; they're a mouth-watering experience that combines classic American comfort food with a gourmet twist that will leave your family and friends begging for more!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup grated zucchini
- 1 cup shredded cheddar cheese
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup milk
Instructions
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it lightly with cooking spray or oil to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, and salt. Whisk these dry ingredients together until they are well blended.
- In another bowl, combine the grated zucchini, shredded cheddar cheese, and sugar. Mix these ingredients until the zucchini is evenly coated with the sugar and cheese.
- In a separate bowl, whisk together the vegetable oil, large egg, and milk until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl containing the zucchini and cheese mixture. Stir gently until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula. Be careful not to overmix; it's okay if there are a few lumps remaining.
- Using a spoon or an ice cream scoop, divide the muffin batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your Zucchini Cheddar Corn Muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Always squeeze excess moisture from grated zucchini to prevent soggy muffins.
- Use room temperature ingredients for smoother mixing and better texture.
- Don't overmix the batter – lumpy is good! Overmixing can lead to tough, dense muffins.
- For extra flavor, consider adding a pinch of smoked paprika or chopped fresh herbs.
- Test doneness with a toothpick – it should come out clean with just a few moist crumbs.
- Let muffins cool slightly in the pan to help them set and prevent crumbling.
- For a crispy top, sprinkle a little extra cheese on the muffins just before baking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 8g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 40mg
