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Top-down look at a savory muffin with shredded zucchini, carrot, corn, and melted cheddar cheese, topped with rosemary and dill.

Savory Veggie Muffins

Savory veggie muffins with zucchini, carrot, corn, and cheddar cheese make a flavorful snack or side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 12 servings
Calories 180 kcal

Ingredients
  

  • 1 cup shredded zucchini about 1 medium or 2 small
  • 1 cup grated carrot about 2 carrots
  • 2 cups all-purpose flour 240g
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fresh rosemary finely chopped
  • 1 teaspoon fresh dill finely chopped
  • 1/2 teaspoon salt
  • 3/4 cup corn kernels fresh or frozen
  • 1 cup shredded cheddar cheese 4 oz
  • 2 large eggs
  • 3/4 cup milk
  • 1/4 cup unsalted butter melted (57g)

Instructions
 

  • Preheat oven and prep pan:

    Heat oven to 350°F (175°C). Line a muffin pan with paper liners and coat the liners with baking spray to avoid sticking.

  • Shred and drain zucchini:

    Shred zucchini and carrots. Wrap the shredded zucchini in a cheesecloth or paper towel and press out excess moisture.

  • Whisk dry ingredients:

    In a large mixing bowl, combine flour, baking powder, baking soda, rosemary, dill, and salt with a whisk.

  • Fold in wet ingredients:

    Fold in zucchini, carrots, corn, cheddar, eggs, milk, and melted butter until just incorporated; avoid overmixing.

  • Fill cups and bake:

    Divide batter among the muffin cups, filling each about 3/4 full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

  • Add extra cheese:

    For extra cheesy tops, optionally sprinkle more cheddar on the muffins during the final 5 minutes of baking.
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