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Zucchini Cornbread Muffins Recipe
4.9 from 52 votes

Zucchini Cornbread Muffins Recipe

Zucchini Cornbread Muffins combine grated zucchini and sharp cheddar cheese in a cornmeal and flour-based batter with a hint of chili powder. These moist muffins bake until golden with a tender crumb and a spicy-sweet edge from the optional minced jalapeño and chili honey butter served alongside, offering a pleasing contrast of flavors and textures.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 204 kcal
Course: Side Dish
Cuisine: North American

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

    Cup of Yum
  1. 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.
  2. In a large bowl, whisk the flour, cornmeal, baking powder, sea salt, and chili powder.
  3. Add the eggs, buttermilk, and melted butter and whisk to combine.
  4. Add the zucchini, cheddar cheese, and, if using, the minced jalapeño, and stir together.
  5. 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.
  6. While the muffins are baking, make the honey butter. Mix the honey, melted butter, and chili powder in a small bowl.
  7. 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

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%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 204

% 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.