Cheesy courgette & sweetcorn lunchbox muffins
Soft, savoury muffins full of courgette, sweetcorn and cheddar — perfect for kids' lunchboxes and freezer-friendly.
These cheesy courgette & sweetcorn muffins are the kind of lunchbox hero every parent needs: easy to make, loved by fussy eaters and excellent cold or reheated. They slice the veg stealthily into a soft, cheesy muffin that keeps well in a lunchbox and freezes brilliantly.
Make a batch at the weekend and you’ve got several days’ worth of lunchbox treats — or pop them in the freezer for emergency school mornings. They’re vegetarian and nut-free, so safe for many settings.
Ingredients
- 160 g plain flour
- 10 ml baking powder
- 5 ml fine sea salt
- 0 ml black pepper
- 5 ml dried oregano — optional
- 2 eggs
- 150 ml milk — semi-skimmed is fine
- 30 ml olive oil
- 120 g mature cheddar — grated
- 250 g courgette — grated — squeeze out excess liquid with kitchen paper
- 150 g sweetcorn kernels — tinned, drained
- 2 spring onion — finely sliced
Equipment
- 12-hole muffin tin
- grater
- kitchen scales
- wire rack
Instructions
Preheat the oven to 180°C fan/200°C conventional. Grease a 12-hole muffin tin or line with paper cases.
Grate the courgette on the large holes of a grater. Pile the grated courgette onto kitchen paper, fold over and press or squeeze to remove as much liquid as possible — you want it damp, not dripping.
In a large bowl, whisk together the plain flour, baking powder, fine sea salt, black pepper and dried oregano until evenly combined.
In a separate jug or bowl, beat the eggs, then whisk in the milk and olive oil. Pour the wet mix into the dry ingredients and stir gently until just combined — a few small streaks of flour are fine.
Fold the squeezed courgette, sweetcorn kernels, grated mature cheddar and sliced spring onion into the batter until evenly distributed.
Leave the batter to rest for 15 minutes to let the flour hydrate; this helps the muffins keep a tender crumb.
Divide the batter between the 12 cases, filling each about three-quarters full. Bake in the preheated oven for 20 minutes, until well risen and golden on top. Insert a thin skewer into the centre of a muffin — it should come out clean or with a few moist crumbs.
Leave the muffins to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before packing into lunchboxes or freezing.
Tips
- Squeeze the grated courgette well with kitchen paper or a clean tea towel — that step is the difference between a firm muffin and a soggy one.
- These freeze brilliantly: cool completely, freeze on a tray for an hour, then transfer to a sealed container for up to 1 month. Reheat from frozen in a 160°C fan/180°C conventional oven for 12–15 minutes.
- If making ahead for the week, store in an airtight box in the fridge for up to 3 days.
- To make them more lunchbox-friendly, halve larger muffins so portion sizes suit the child's appetite and pair with a small pot of yoghurt and sliced fruit.
- Swap in 25g grated parmesan for 25g of the cheddar for a deeper umami flavour without changing quantities.
Substitutions
mature cheddar → 120 g grated cheddar made up of 80 g cheddar + 40 g grated mozzarella
Stays closeolive oil → 50 g melted unsalted butter
Noticeably differentsweetcorn kernels → 100 g frozen sweetcorn, thawed
Stays closeplain flour → 160 g plain gluten-free flour blend (ensure it contains a binding agent)
Noticeably different
Nutrition
Per serving · estimated
- 135
- Calories
- 5 g
- Protein
- 13 g
- Carbs
- 7 g
- Fat
- 2 g
- Fibre
- 3 g
- Sugar
- 260 mg
- Sodium
FAQ
Can I make these dairy-free?
Yes — use a dairy-free cheese that melts well and replace the milk with an unsweetened plant milk. Texture and flavour will be slightly different.
How long will they keep in the fridge?
Stored in an airtight container they keep for up to 3 days. Reheat briefly in a microwave or oven before packing if your child prefers them warm.
Can I add other vegetables?
Yes — grated carrot or very finely chopped spinach work well. If adding watery veg, remember to squeeze out extra moisture.
Are these suitable for younger children?
Yes, but for toddlers cut into halves and check temperature after reheating. Reduce salt slightly for very young children if desired.
Community Photos
No photos yet
Be the first to share your creation!
