Cheesy Zucchini Jalapeño Cornbread Muffins | Easy Garden-to-Table Recipe
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Cheesy Zucchini Jalapeño Cornbread Muffins
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Yield: 12 muffins
Ingredients
1 cup sharp cheddar cheese, grated
1¼ 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 (or whole milk)
¼ cup butter, melted
2 medium zucchini, grated (about 2 packed cups), excess moisture squeezed out
1 jalapeño, finely minced (optional)
Jalapeño slices for topping (optional)
Instructions
Preheat oven to 375°F. Grease or line a 12-cup muffin tin.
In a large bowl, whisk together the flour, cornmeal, baking powder, chili powder, and sea salt.
In a separate bowl, whisk together the eggs, buttermilk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir just until combined.
Fold in the grated cheddar cheese, zucchini, and minced jalapeño (if using). Do not over mix.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Top each muffin with a slice of fresh jalapeño, if desired.
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Let cool for about 5 minutes before serving.
Kimberly's Garden Tip 🌱
One of the best parts of growing zucchini is finding new ways to enjoy the harvest. These muffins freeze beautifully, making them perfect for quick breakfasts, lunchboxes, or as a side for your favorite soups and stews. If your garden is producing more squash than you know what to do with, this recipe is a delicious place to start!
Serving Suggestions
Warm with butter and honey
Alongside chili or vegetable soup
With BBQ chicken or pulled pork
Breakfast with scrambled eggs
a snack straight from the oven