Zucchini Cornbread Muffins Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
12 muffins
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Calories
204 kcal
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Course
Side Dish
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Cuisine
North American
Zucchini Cornbread Muffins Recipe
Description
The recipe involves grating zucchini and squeezing out excess moisture before incorporating it into a mix of all-purpose flour, cornmeal, baking powder, chili powder, salt, eggs, buttermilk, and melted butter. Sharp cheddar cheese adds richness, and minced jalapeño can be included for mild heat.
The batter is portioned into a greased muffin tin and baked until a toothpick inserted comes out clean, resulting in muffins with moist interiors and lightly crisp edges. While baking, a chili honey butter is prepared by combining honey, melted butter, and chili powder, providing a sweet and spicy spread to complement the muffins.
These savory muffins work well as a snack, side dish, or accompaniment to meals, with their balance of textures and layered flavors enhanced by the spicy-sweet butter topping.
Ingredients
Zucchini Cornbread Muffins
- 1 cup cheddar cheese grated sharp
- 1 ¼ cups all-purpose flour gluten-free, if needed
- ¾ cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon chili powder
- 1 teaspoon salt sea salt
- 2 large egg
- 1 cup buttermilk can use milk
- ¼ cup butter melted
- 2 medium zucchini about 2 packed cups grated and squeezed of liquid
- jalapeño minced and a few slices, optional
Chili Honey Butter
- 2 tablespoons honey
- 1 tablespoon butter melted
- ¼ teaspoon chili powder
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin with butter. Grate the zucchinis using the large holes of your box grater. Take a handful of grated zucchini and squeeze out as much liquid as you can. Repeat until you've squeezed dried all the zucchini.
- In a large bowl, whisk the flour, cornmeal, baking powder, sea salt, and chili powder.
- Add the eggs, buttermilk, and melted butter and whisk to combine.
- Add the zucchini, cheddar cheese, and, if using, the minced jalapeño, and stir together.
- Divide the batter between the 12 muffin cups - you can fill them all the way to the top. If you'd like, top the muffins with a thin slice of jalapeño. Bake for 25 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
- While the muffins are baking, make the honey butter. Mix the honey, melted butter, and chili powder in a small bowl.
- Let the muffins cool for 5 minutes and then remove them from the tin and let them cool on a baking sheet. Serve the chili honey butter on the side or drizzle over top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 204kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 437mg | 18% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 162mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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