When zucchini is in peak season, it’s the perfect opportunity to whip up a batch of these zucchini cornbread muffins. These muffins are delicately sweet, wonderfully moist, and have just the right amount of crumbly texture. They are versatile enough to accompany any meal. Whether you’re planning a lazy breakfast, a summer brunch gathering, or looking for the ideal side for a hearty bowl of homemade chili, these muffins are sure to be a hit. Don’t be surprised if this small-batch recipe disappears in minutes; you might even want to consider baking a double batch.

After returning from a fun-filled and much-deserved only B.O.B. Bob and me vacation to Nashville, Leiper’s Fork, and Franklin, Tennessee, I’m excited to once again get back into the kitchen. And, since we pretty much ate and drank our way through Tennessee, I’m looking for new ways to incorporate more veggies into our everyday meals. And what could be better than sneaking a wee bit of zucchini into a cornbread muffin to kick things off? Sure, we’re still eating a freaking muffin. But with fresh summer zucchini in the mix, how could that ever be a bad thing? Plus, these muffins aren’t overly sweet, so they’re the perfect little side to breakfast eggs, fresh fruit, or even a bowl of homemade soup, chili, stew, or chowder for lunch or dinner. And, as a bonus, since this is a small-batch recipe, you won’t have to worry about overindulging. Honestly, when it comes to summer muffin recipes, this one is a real gem.

Ingredients:

• 3/4 Cup All-Purpose Flour
• 1/4 Cup Yellow Cornmeal
• 1/4 Cup Granulated Sugar
• 1/4 Cup Light Brown Sugar, Packed
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1/4 Cup Milk
• 4 Tablespoons Unsalted Butter, Melted
• 2 Tablespoons Sour Cream
• 1 Tablespoon Honey
• 1 Egg
• 1 Cup Grated Zucchini, Lightly Packed

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, whisk together the flour, cornmeal, sugars, salt, baking soda, and baking powder until well combined.
3. In a small bowl, whisk together the milk, melted butter, sour cream, honey, and egg until well combined.
4. Stir the zucchini into the flour mixture just until coated and evenly distributed.
5. Add the wet ingredients to the flour mixture and stir until just combined. Make sure there are no more streaks of flour, but do not overmix the batter.
6. Use a large spoon or ice cream scoop to evenly distribute the batter between 6 paper-lined muffin cups.
7. Bake for 23 to 27 minutes, or until a knife or toothpick inserted into the center of a muffin comes out clean.
8. Gently run a knife under the edge of each muffin as soon as you remove the muffins from the oven to ensure that the muffins do not stick to the muffin tin. Gently lift the muffins out of the muffin tin and set them on a baking rack to cool.

Suggestions:

• Do not grate the zucchini until just before you add it to the flour mixture. This will ensure that most of the moisture stays in the zucchini. There is no need to pat dry or drain the zucchini. I used almost an entire small to medium-sized zucchini for this recipe. I don’t suggest using a large zucchini because it will have more seeds, a tougher skin, and a mushier texture than a small or medium-sized zucchini.
• If you don’t want to use paper liners for the muffins, grease your muffin tin with baking spray or butter.
• When fully baked, these muffins will be golden brown around the edges, and the center of their tops will no longer appear wet and will spring back when lightly touched. When a knife or toothpick is inserted into the center of a muffin, it should come out clean or with a few crumbs clinging to it. If the knife or toothpick comes out with wet batter, the muffins need more baking time. Check the muffins for doneness after 20 minutes of baking time and every 2 minutes after.
• These muffins will overflow, creating a muffin top. To ensure that the muffins don’t stick to the muffin tin, gently run a knife under the edge of each muffin as soon as you remove the muffins from the oven. Removing the muffins immediately from the muffin tin will ensure that they don’t continue baking.
• If you don’t want these muffins to overflow, creating a muffin top. Evenly distribute the batter between 7 or 8 paper-lined muffin cups instead of 6. You will need to decrease the baking time slightly.

Improvements:

• Serve these muffins warm from the oven, drizzled with honey, or spread with butter.
• For breakfast, serve these muffins alongside fresh fruit and fried eggs, or this Maple Sausage, Sliced Fennel, & Gouda Quiche, or this Sweet Italian Sausage Quiche with Ricotta.
• Fold finely chopped pecans or walnuts into the muffin batter.
• Add a teaspoon of ground cinnamon to the muffin batter.
• For dinner, serve these muffins with this Crockpot Guinness Burger Stew or this Butternut Squash Oktoberfest Ground Beef Chili.

Print

Yum

Zucchini Cornbread Muffins (Small-Batch Recipe)

Ingredients:

• 3/4 Cup All-Purpose Flour
• 1/4 Cup Yellow Cornmeal
• 1/4 Cup Granulated Sugar
• 1/4 Cup Light Brown Sugar, Packed
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• 1/4 Cup Milk
• 4 Tablespoons Unsalted Butter, Melted
• 2 Tablespoons Sour Cream
• 1 Tablespoon Honey
• 1 Egg
• 1 Cup Grated Zucchini, Lightly Packed

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, whisk together the flour, cornmeal, sugars, salt, baking soda, and baking powder until well combined.
3. In a small bowl, whisk together the milk, melted butter, sour cream, honey, and egg until well combined.
4. Stir the zucchini into the flour mixture just until coated and evenly distributed.
5. Add the wet ingredients to the flour mixture and stir until just combined. Make sure there are no more streaks of flour, but do not overmix the batter.
6. Use a large spoon or ice cream scoop to evenly distribute the batter between 6 paper-lined muffin cups.
7. Bake for 23 to 27 minutes, or until a knife or toothpick inserted into the center of a muffin comes out clean.
8. Gently run a knife under the edge of each muffin as soon as you remove the muffins from the oven to ensure that the muffins do not stick to the muffin tin. Gently lift the muffins out of the muffin tin and set them on a baking rack to cool.

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