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.
Zucchini Cornbread Muffins
1 ¼cupsall-purpose flour, sub gluten-free, if needed
1teaspoonsea salt, omit if using bacon fat
1cupbuttermilk, or sub any milk you have on hand
¼cupbutter, melted (sub half with bacon fat for a delicious smoky flavor)
1mediumzucchini, about 2 packed cups grated and squeezed of liquid
1cupgrated sharp cheddar cheese
Optional: 1 jalapeño, minced
Chili Honey Butter
Preheat your oven to 350 degrees. Grease a 12-cup muffin tin with butter.
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.
1 ¼ cups all-purpose flour, ¾ cup cornmeal, 1 tablespoon baking powder, ½ teaspoon chili powder, 1 teaspoon sea salt, 2 large eggs, 1 cup buttermilk, ¼ cup butter, 1 medium zucchini, 1 cup grated sharp cheddar cheese, Optional: 1 jalapeño
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.
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.
2 tablespoons honey, 1 tablespoon butter, ¼ teaspoon chili powder
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.