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!
*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:
- Blueberry Beet Muffins
- Chocolate Squash Muffins
- Pumpkin Gingerbread Muffins
- Cinnamon Raisin Sweet Potato Muffins
- Zucchini Carrot Apple Muffins
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.
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!
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!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
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
- Preheat oven to 375 degrees F.
- Combine shredded veggies, corn, milk, eggs and cheese in a large bowl and stir to combine.
- Add remaining ingredients and stir until just combined.
- 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!
–Lindsay–
Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!
mmm corn muffins are so good and i love the idea of sneaking in some extra veggies – especially for kids!
These look great! I see that the cheese is optional–how does leaving it out affect the taste? Or maybe I should say how does leaving it in affect the taste? 🙂 Thanks!
i think it’s just a person preference. if you like cheese, throw some in. you can taste it if you use something like sharp cheddar. if you leave it out, they’ll just taste more like traditional corn muffins
I love corn muffins, and extra veggies in them is even better!
double win!
I’m not sure I’ve used a white whole wheat, is it lighter than whole wheat? These sound fantastic.
i like it better than regular whole wheat for baking. It’s much more similar to white flour and not quite as dense and wheaty as regular
I’m all about upping the nutritional value of food with added veggies. Looks delicious!
Just pinned this recipe. Love the idea of adding veggies, especially when you always think of adding fruit. I plan on trying these this summer!
yay! hope you love them!
I love versatile recipes and adding in sweet potatoes sounds delicious…I bet shredded carrots would be good too. Oh the possibilities are endless!
endless for sure! enjoy!
Mmm… my daughter would love these! I am passionate about nutrition for kids too– it’s hard to know where to begin to make a difference, but it’s definitely an area I hope to have an impact on down the road.
These look really tasty!
Sounds like a wonderful organization — and tasty looking muffins! Child nutrition is what really got me interested in pursuing a career in nutrition too. While I’m still working at that goal, I hope someday to be able to work with kids in some capacity. Do you think you’ll discuss more about child nutrition when your baby bean arrives? I’d love to read about it!
I hope so!
My kids will eat almost any muffin or cookie– pretty sure I could add liver and onions to a baked good and they’d eat it! These are a great way to get more veggies in!
haha i’m the same way!
I love the idea of including veggies in food that you normally wouldn’t include them in. This is such an excellent idea and it looks delicious!
Thanks Polly!
Love corn muffins! Such a good idea to add the veggies. And thanks for posting about this organization, it sounds like they’re making a major difference.
WHat a wonderful initiative – kids need our help!
Looks good!
Corn muffins are my go-to “carby snack.” And the ones you buy at various markets are always WAY too sweet. The ones I make at home are much more healthy. But I never thought of adding extra veggies (except red onion, once). This is a phenomenal idea and there’s some bowls of leftover cauliflower and leeks in the fridge just asking to used!
Do I cook any veggies first I am planning to make these muffins using the most nutritional veggies
No I don’t cook them first.
My family really enjoyed these. I would have preferred a more corn bread like texture. It has the texture of Zuchinni bread. But the flavor is great! I think the cheese could be left out with no difference.
★★★
Much much too sweet!!! These ate like dessert muffins – with vegetables! Definitely NOT what we were looking for in a savoury veggie muffin – we were thinking more of something to accompany a bowl of soup on a cold day ♀️
If you DO decide to make these muffins I suggest you cut the sugar down to maybe just a teaspoon, and I might add a shake of both onion and garlic powders. Good luck!