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Cozy Loaded Zucchini Cornbread Muffins Recipe with Easy Honey Butter

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These cozy zucchini cornbread muffins combine fresh zucchini and sweet corn kernels for a tender, moist texture, topped with a delicious honey butter. Perfect for breakfast, snacks, or a comforting side.

Ingredients

Scale
  • 1 cup cornmeal
  • 3/4 cup all-purpose flour (can swap for gluten-free flour blend)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 cup shredded zucchini (about one medium zucchini, squeezed dry)
  • 1/2 cup fresh corn kernels (or frozen, thawed)
  • 1 cup buttermilk (or dairy-free milk with 1 tablespoon vinegar)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted (plus extra for greasing)
  • For the Honey Butter:
  • 1/4 cup unsalted butter, softened
  • 2 tablespoons honey
  • Pinch of sea salt

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or line with paper liners.
  2. Shred about one medium zucchini using a box grater or food processor. Place shredded zucchini in a clean dish towel and squeeze out excess moisture.
  3. In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined.
  4. In a separate bowl, whisk eggs with buttermilk and melted butter until smooth.
  5. Pour wet ingredients into dry ingredients and stir gently until just combined; a few lumps are okay.
  6. Fold in shredded zucchini and corn kernels carefully to keep the batter light.
  7. Spoon batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  8. Bake for 18-22 minutes until muffins are golden on top and a toothpick inserted in the center comes out clean.
  9. While muffins bake, mix softened butter, honey, and a pinch of sea salt in a small bowl until creamy to make honey butter.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm with honey butter spread on top.

Notes

Squeeze out excess moisture from zucchini to avoid soggy muffins. Gently fold zucchini and corn to keep batter light. Use fresh buttermilk or add vinegar to milk for best texture. Honey butter can be made ahead and refrigerated. Muffins can be baked in an 8×8 inch dish as cornbread squares.

Nutrition

Keywords: zucchini cornbread muffins, honey butter, easy muffins, summer vegetables, cozy snack, quick muffins, gluten-free option, vegan adaptation

Find it online: https://elaraeats.com/cozy-loaded-zucchini-cornbread-muffins-recipe-with-easy-honey-butter/