Cheesy Cornbread Zucchini Muffins
A twist on the classic zucchini muffin recipe, these cheesy cornbread zucchini muffins are made with cornbread batter instead of traditional zucchini bread batter and topped with cheddar cheese.
Servings: 18 muffins
Calories: 124kcal
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 eggs large
- 1 cup milk
- 1/4 cup unsalted butter melted
- 1 cup zucchini shredded
- 1 cup cheddar cheese shredded
Instructions
- Preheat your oven to 350 degrees.
- Line a muffin tin with baking cups and spray with cooking spray. Set aside.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the eggs, milk, and melted butter.
- Make a well in the dry mixture and pour in the wet mixture. Mix just until combined.
- Fold in the zucchini and 1/2 cup of the cheddar cheese.
- Spoon the cheesy cornbread zucchini muffin batter into the prepared muffin tin, filling each space 3/4 of the way full. Sprinkle the tops with the remaining cheddar cheese.
- Bake for 20 minutes.
- Let cool on a cooling rack.
- Store at room temperature in an air-tight container for 3 days or freezer up to 3 months.
Nutrition
Calories: 124kcal