Veggie Corn Muffins

These Veggie Corn Muffins are packed with shredded veggies and cheese. The perfect side dish for dinner, plus they’re kid-friendly and easy to customize!

Veggie Corn Muffins

*Originally published 5/2014. Recipe and photos updated 11/2018*

Hi Friends!

It’s been over 4 years since I first shared these Veggie Corn Muffins so I thought they deserved another minute in the spotlight! You guys know I love my muffins, and I’m pretty good at packing veggies into them. A few examples:

I keep my muffin recipes lightly sweetened, but all of the above do trend towards the typical sweet baked good. These Veggie Corn Muffins are definitely more on the savory side. They pair better as a dinner side dish than a breakfast but they’re still easy to throw together, pretty kid-friendly and easy to customize.

I revamped the recipe slightly from the one I first published but man, I forgot how much I loved these. Last week I enjoyed one for an afternoon snack every day.  I made them full-sized and I’ll be honest, my kids didn’t eat them the first time I served them. But next time I might try making mini-muffins to give them a little more kid appeal.

Since they’re a more savory muffin, I like to add some shredded cheese. My assistant enjoyed eating that during my photo shoot.

Veggie Corn Muffins toddler eating cheese

Feel free use whatever veggies you want in these! I used carrots, zucchini and corn. Shredded sweet potato or yellow squash would be good too!

 

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Veggie Corn Muffins

vegetable corn muffins

These Veggie Corn Muffins are packed with shredded veggies and cheese. The perfect side dish for dinner, plus they’re kid-friendly and easy to customize!

  • Author: Author: Lindsay L
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins

Ingredients

  • 1.25 cups shredded vegetables, squeezed to remove excess water (I used zucchini and carrots)
  • 3/4 cup corn kernals, frozen or fresh
  • 3/4 cup milk
  • 2 eggs
  • 1/2 cup shredded cheese (Mexican blend or cheddar)
  • 1 cup white whole wheat flour
  • 1/2 cup cornmeal
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • pinch of salt

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine shredded veggies, corn, milk, eggs and cheese in a large bowl and stir to combine.
  3. Add remaining ingredients and stir until just combined.
  4. Spoon into lined muffin tins and bake for 18 minutes.

Soooooo good! Get creative with the veggies you throw in there. You could even try some chopped broccoli!

These Veggie Corn Muffins are packed with shredded veggies and cheese. The perfect side dish for dinner, plus they're kid-friendly and easy to customize!

Enjoy!
–Lindsay–