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- 1 cup grated zucchini - 1 cup cornmeal - 1 cup all-purpose flour - ¼ cup granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup buttermilk I love using fresh zucchini in this recipe. It adds moisture and a subtle flavor. Cornmeal gives these muffins a nice texture. Granulated sugar brings out the sweetness, while the baking powder and baking soda help them rise. Buttermilk makes them fluffy and soft. - ¼ cup vegetable oil - 2 large eggs The oil keeps the muffins moist. Eggs provide structure and help bind everything together. This mix works well with the other ingredients to create a perfect muffin. - 1 cup fresh corn kernels - ½ cup shredded cheddar cheese - 1 teaspoon chili powder Adding corn kernels gives a sweet pop to each bite. Cheddar cheese adds a savory touch. If you like a bit of heat, chili powder brings a fun kick. Feel free to mix and match these extras to suit your taste. With these ingredients, you're ready to make your own zucchini cornbread muffins. Check out the Full Recipe for all the steps! Set the temperature to 375°F (190°C). This helps the muffins bake evenly. Grease your muffin tin or line it with muffin liners. This prevents sticking. In a large bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, baking soda, and salt. If you like a kick, add chili powder too. In another bowl, mix the grated zucchini, buttermilk, vegetable oil, and eggs. Stir well until combined. The zucchini adds moisture to the muffins. Pour the wet ingredients into the dry ones. Gently stir until just combined. Avoid overmixing to keep the muffins fluffy. Divide the batter evenly in the muffin tins, filling each cup about two-thirds full. Bake in the preheated oven for 18-22 minutes. Use a toothpick to check if they are done. Insert it into the center; if it comes out clean, they’re ready. When making zucchini cornbread muffins, remember to mix gently. Overmixing can make your muffins tough. You want a light and fluffy texture. Just stir until the dry and wet ingredients blend. This keeps air in the batter, giving you that perfect rise. To check if your muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean, they are ready. If not, give them a few more minutes in the oven. This step ensures your muffins are fully baked. These muffins shine when served warm. Spread a little butter on top for extra flavor. You can also sprinkle fresh herbs, like chives or parsley, for a pop of color. This adds a nice touch and makes the muffins even more appealing. You can find the full recipe for these delightful muffins in the earlier section. {{image_2}} You can easily change the taste of your zucchini cornbread muffins. Adding spices or herbs can make a big difference. For a warm flavor, try cinnamon or nutmeg. If you want a kick, add chili powder or cumin. Fresh herbs like chives or cilantro can brighten the muffins. Experiment with what you like best! Not everyone has buttermilk at home. You can use regular milk mixed with vinegar for a quick fix. Just add one tablespoon of vinegar to one cup of milk. Let it sit for a few minutes, and it becomes a great buttermilk substitute. This swap keeps the muffins moist and fluffy. Want to add more texture? Nuts and dried fruits work great in these muffins. Walnuts or pecans give a nice crunch. Dried cranberries or raisins add a sweet touch. Fold these mix-ins into the batter before baking. They can take your muffins to the next level! For a complete guide, check out the Full Recipe. To keep Zucchini Cornbread Muffins fresh, store them in an airtight container. Place them on the counter away from direct sunlight. They will stay tasty for about two days. For longer freshness, you can store the muffins in the fridge. Use an airtight container to keep them moist. They can last up to a week this way. Just remember to let them warm up before eating. If you want to save some for later, freezing is a great option. Wrap each muffin in plastic wrap, then place them in a freezer bag. They will keep well for up to three months. When you’re ready to enjoy, thaw them in the fridge overnight. You can also warm them in the microwave for about 20-30 seconds. This gives them a fresh-baked taste again! For the full recipe, check out the details above. Yes, but be sure to thaw and squeeze out excess moisture. Frozen zucchini can be watery. This extra moisture can make your muffins too dense. Take the time to press it dry. This helps keep the muffins light and fluffy. Substitute all-purpose flour with a gluten-free blend. Many brands offer blends that work well in baking. Look for one that includes xanthan gum for the best texture. This swap keeps the taste and feel you want in a muffin. Use milk with vinegar or make your own buttermilk. Mix 1 cup of milk with 1 tablespoon of vinegar. Let it sit for about 5 minutes. This method creates a tangy flavor similar to buttermilk. It works great in these muffins for that extra zing. For the full recipe, check out the details above. This blog post covers everything you need to make tasty zucchini muffins. We reviewed the main and optional ingredients, step-by-step baking instructions, and helpful tips for the best results. You can experiment with flavors and store these muffins easily for later. With simple substitutions, everyone can enjoy fresh muffins. Baking is fun and rewarding, so get started in your kitchen today!

Zucchini Cornbread Muffins

Delight your taste buds with these delicious Zucchini Cornbread Muffins! Perfectly fluffy and made with fresh zucchini and corn, they’re a great twist on traditional cornbread. Easy to bake and perfect for any meal, these muffins are sure to be a hit. Plus, they can be ready in just 40 minutes!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup cornmeal

1 cup all-purpose flour

¼ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar)

¼ cup vegetable oil

2 large eggs

1 cup fresh corn kernels (or frozen, thawed)

½ cup shredded cheddar cheese (optional)

1 teaspoon chili powder (optional, for a kick)

Instructions
 

Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it or lining it with muffin liners.

    In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and chili powder (if using).

      In a separate bowl, mix the grated zucchini, buttermilk, vegetable oil, and eggs until well combined.

        Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to ensure the muffins stay fluffy.

          Fold in the fresh corn kernels and cheddar cheese, if using, until evenly distributed.

            Divide the batter evenly among the prepared muffin tins, filling each cup about ⅔ full.

              Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.

                Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve warm, brushed with a little melted butter on top, and optionally sprinkle with fresh chives or parsley for an added touch of color.