These zucchini cornbread muffins will take your humble bowl of beans to the next level! They’re moist, cheesy, and slightly sweet with a hint of heat from minced jalapeño. We serve them with homemade chili honey butter, and it’s all ready in just 35 minutes!

Zucchini Cornbread Muffins in a muffin tin - 1

Not to alarm you, but these zucchini cornbread muffins may be the last cornbread recipe you will try! We pack in two grated zucchinis, then we add sharp cheddar cheese and mince some jalapeño, and finish them off with a sweet and spicy honey butter. Enjoy them on their own or alongside a bowl of your favorite chili !

Ingredient notes

You only need 10 simple ingredients to make these light and fluffy zucchini cornbread muffins !

  • All-purpose flour
  • Cornmeal : a fine or medium-grind cornmeal works best for cornbread. The medium-grind will give it slightly more texture.
  • Buttermilk : you can either buy buttermilk or make your own by mixing 1 tablespoon of lemon juice or apple cider vinegar for each 1 cup of milk. Non-dairy milk like soy milk also works.

Other ingredients needed are: sharp cheddar cheese, baking powder, eggs, butter, zucchini, a few spices, and a jalapeño pepper.

What’s in the chili honey butter?

All you need for the easy 3-ingredient chili honey butter is honey , butter , and chili powder . It’s optional, but the mix of sweet and spicy flavors take these cornbread muffins over the top!

Honey butter being drizzled over a Zucchini Cornbread Muffin - 2 Zucchini Cornbread Muffins on a dinner serving plate. - 3

Variations to try

These tender zucchini cornbread muffins are pretty versatile so feel free to try one of these variations:

  • Add a ¼ cup of fresh or thawed frozen corn into the batter.
  • Mix in some sliced green onions for added flavor.
  • Swap the cheddar cheese for goat cheese or feta cheese for a different (but delicious) cheesy spin!

Can I freeze zucchini cornbread muffins?

Yes! Like most muffins, these zucchini cornbread muffins freeze well. Store them in an airtight container or freezer bag in your freezer for up to 3 months.

What to serve with zucchini cornbread muffins

These zucchini cornbread muffins are perfect for dipping into a bowl of warm chili. They also taste great with other soups like our broccoli cheese soup , or on their own as a savory breakfast or game-day snack.

More bread recipes

Quinoa Cornbread Muffins

No Yeast Bread with Herbs and Cheese

Dinner Party Worthy Garlic Bread

Easy Whole Wheat Irish Soda Bread

Zucchini Cornbread Muffins in a muffin tin - 4

Zucchini Cornbread Muffins Recipe

Ingredients

Zucchini Cornbread Muffins

  • 1 cup grated sharp cheddar cheese
  • 1 ¼ cups all-purpose flour , gluten-free, if needed
  • ¾ cup cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon chili powder
  • 1 teaspoon sea salt
  • 2 large eggs
  • 1 cup buttermilk , can use milk
  • ¼ cup butter , melted
  • 2 medium zucchini , about 2 packed cups grated and squeezed of liquid
  • Optional: 1 jalapeño , minced and a few slices

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. 1 ¼ cups all-purpose flour, ¾ cup cornmeal, 1 tablespoon baking powder, ½ teaspoon chili powder, 1 teaspoon sea salt, 2 large eggs
  • Add the eggs, buttermilk, and melted butter and whisk to combine. 1 cup buttermilk, ¼ cup butter, 2 medium zucchini, 1 cup grated sharp cheddar cheese, Optional: 1 jalapeño
  • 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. 2 tablespoons honey, 1 tablespoon butter, ¼ teaspoon chili powder
  • 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.

https://www.theendlessmeal.com/cheesy-chili-zucchini-cornbread-muffins/