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If you are looking for tender, moist, and crazy delicious Zucchini Cornbread Muffins, these are for you. They're topped with a little Chili Honey Butter and totally addictive. Eat them for breakfast, as a snack, or alongside a giant bowl of your favorite chili. | theendlessmeal.com

Cheesy Chili Zucchini Cornbread Muffins

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 12 muffins 1x
  • Category: Side Dish
  • Cuisine: American

Description

If you are looking for tender, moist, and crazy delicious Zucchini Cornbread Muffins, these are for you. They’re topped with a little Chili Honey Butter and totally addictive. Eat them for breakfast, as a snack, or alongside a giant bowl of your favorite chili.


Scale

Ingredients

Zucchini Cornbread Muffins:

  • 1 1/4 cups all-purpose flour (sub gluten-free, if needed)
  • 3/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon sea salt (omit if using bacon fat)
  • 2 large eggs
  • 1 cup buttermilk (or sub any milk you have on hand)
  • 1/4 cup butter, melted (sub half with bacon fat for a delicious smoky flavor)
  • 1 medium zucchini (about 2 packed cups) grated and squeezed of liquid
  • 1 cup grated sharp cheddar cheese
  • Optional: 1 jalapeño, minced

Chii Honey Butter:

  • 2 tablespoons honey
  • 1 tablespoon butter
  • 1/4 teaspoon chili powder

Instructions

  1. Preheat your oven to 350 degrees. Grease a 12-cup muffin tin with butter.
  2. In a large bowl, whisk the flour, cornmeal, baking powder, sea salt, and chili powder. Make a well in the center and add the eggs, buttermilk, and melted butter and whisk to combine. Add the zucchini, cheddar cheese, and, if using, the jalapeño, and stir together.
  3. Divide the batter between the 12 muffins cups and bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
  4. Let the muffins rest for 5 minutes then remove them from the tin and let them cool on a baking sheet. Serve the chili honey butter on the side or drizzled over top.
  5. While the muffins are baking, make the honey butter. Melt the honey and the butter in a small pan over medium heat. Stir in the chili powder.

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