zucchini & corn muffins feature

Like most of us, I’m always on the lookout for quick and easy snacks that I can cook and freeze (for those super busy mornings). These Zucchini and Corn Muffins fit the bill perfectly. Not only are they super simple, they freeze well and make the perfect lunch box snack.

I often make a big double batch and freeze the muffins individually. In the morning, I grab one or two out, and by lunchtime they’re defrosted and ready to eat. If you’re packing these muffins in a lunch box for morning tea, grab them out of the freezer the night before so that they’ll be completely defrosted when recess rolls around.

This is such a versatile recipe. You can play around with the flavours and ingredients according to your families preferences. I personally love to add a little chopped ham to my muffins! Sometimes I’ll leave out the corn altogether, while other times I’ll add some chopped capcisum into the mix.

Because the muffins contain zucchini, they’ll stay lovely and moist. Just make sure you squeeze out the excess zucchini liquid after grating or you’ll end up with a bit of a soggy mess!

To keep the muffins super soft and totally delicious, I use buttermilk. I actually use buttermilk in pretty much all of my muffin recipes (sweet and savoury), because it really gives them a much better texture. You don’t however, need to go out and buy a carton of buttermilk! It’s so easy to make your own. Simply add 1tbs lemon juice or white vinegar to 1 cup of room-temperature plain milk and stir. Leave for 10 minutes. You now have buttermilk… how easy is that!

You can eat these muffins either warm (OMG straight out of the oven… AMAZING!), or cold. During winter, I love to eat them warm with a bit of butter and a big bowl of soup.

What are your favourite savoury muffin combinations?


Zucchini & Corn Muffins Recipe

Makes: 12



2 cups self raising flour

1 cup cheese, grated

2 zucchinis, grated and excess liquid drained off (if you’re using larger zucchinis you will only need 1 or 1 and ½.)

125g corn kernals

¾ cup buttermilk

2 eggs

¼ cup vegetable oil

sea salt and pepper to season



  1. Grease and line a standard 12 hole muffin tin with muffin cases.
  2. Preheat oven to 180 degrees (160 degrees if using fan forced).
  3. Whisk together the buttermilk, oil and eggs in a bowl and set aside.
  4. Sift the self raising flour into a large bowl.
  5. Add the grated cheese, corn kernals, grated zucchini, sea salt and pepper.
  6. Mix to combine.
  7. Pour the buttermilk mixture over the top of the flour mix and stir gently.
  8. Mix until only just combined (over-mixing will lead to tough muffins!).
  9. Divide the mixture equally between the muffin cases.
  10. Bake in the oven for approximately 15 minutes or until cooked through (test with a skewer).
  11. Leave the muffins in the pan to cool slightly, before placing onto a wire rack to cool completely.


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