If you’ve got a set of little hands to help with baking, let them mix, measure, and stir the batter, then use an ice cream scoop to put it in the pan. Using a mini cookie cutter for shaping the squash slice atop each muffin will add some whimsy and fun to the process, but the end result will be just as tasty with simple rounds.
2 medium zucchini, trimmed
1¼ cups (150 grams) all-purpose flour
¾ cup (105 grams) cornmeal
½ teaspoon salt
¼ cup (55 grams) sugar
1 tablespoon baking powder
¾ cup (170 grams) milk
6 tablespoons (¾ stick, 85 grams) butter, melted
2 eggs, lightly whisked
½ cup fresh corn kernels
1 cup (about 3 ounces, 85 grams) shredded cheddar
Heat oven to 400° and line a 12-cup muffin tin with paper liners. Halve 1 of the zucchini and set 1 portion aside. Use a box grater to shred the whole zucchini and the half. Thinly slice the other half into 12 thin rounds (you may not use all of it). If you’d like, use a cookie or food cutter to shape each round into a flower. Set all the zucchini aside.
In a large bowl, stir together the flour, cornmeal, salt, sugar, and baking powder. In a separate bowl, whisk together the milk, butter, and eggs, then add the mixture to the dry ingredients. Fold in the shredded zucchini, corn, and ¾ cup of the cheddar.
Use a large scoop to fill each muffin cup with batter, then gently press a zucchini slice on top. Sprinkle each with a bit of the remaining cheese.
Bake until the tops of the muffins are golden and a toothpick inserted in the center of a muffin comes out clean, about 18 minutes. Let cool slightly in the pan, then transfer to a cooling rack. Serve warm or at room temperature.