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When it comes to comfort food, few things can rival the warm, inviting aroma of freshly baked muffins wafting through your kitchen. Among the myriad of muffin recipes, Sunny Zucchini Cornbread Muffins stand out as a delicious and healthful option that combines the sweet, earthy flavor of corn with the subtle freshness of zucchini. These muffins are not only a treat for the taste buds but also offer a nutritious twist that makes them an excellent choice for breakfast, snacks, or even as a side dish to your favorite meals.

Quick Zucchini Cornbread Muffins

Discover the delicious world of Sunny Zucchini Cornbread Muffins! These muffins pair the sweet taste of corn with the subtle freshness of zucchini, creating a unique and satisfying treat. Perfect for breakfast or as a snack, they’re a nutritious option that’s easy to make. With a moist crumb and a delightful crunch, these muffins not only taste great but also sneak in some veggies for added health benefits. Get ready to enjoy a delightful baking adventure!
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Ingredients
  

1 cup grated zucchini (approximately 1 medium zucchini)

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup granulated sugar

1 large egg

1 cup buttermilk (or substitute with 1 cup milk mixed with 1 tablespoon vinegar)

1/4 cup melted butter (or alternatively, use vegetable oil)

1 cup corn kernels (can be fresh, frozen, or drained canned corn)

Optional: 1/2 cup shredded cheddar cheese for a flavorful twist

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C). Line a muffin tin with paper liners for easy removal or generously grease each cup with cooking spray to prevent sticking.

    Prepare the Zucchini: Grate the zucchini using a box grater. To reduce moisture and avoid dense muffins, place the grated zucchini in a clean dish towel and squeeze out any excess liquid.

      Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Use a whisk to mix these dry ingredients thoroughly to ensure an even distribution.

        Combine Wet Ingredients: In a separate bowl, crack the egg and whisk it together with the buttermilk and melted butter until smooth. Make sure the melted butter has cooled slightly to prevent cooking the egg.

          Combine Ingredients: Fold the drained grated zucchini and corn kernels into the wet mixture, ensuring they are evenly distributed. Gently add the wet ingredients into the bowl with the dry ingredients, stirring until just combined. Be cautious not to overmix the batter. If desired, fold in the shredded cheddar cheese at this stage for extra flavor.

            Fill Muffin Tins: Evenly distribute the batter into the prepared muffin tins, filling each cup approximately two-thirds of the way full to allow room for rising.

              Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Muffins are done when their tops are golden brown, and a toothpick inserted into the center comes out clean.

                Cool and Serve: After baking, allow the muffins to cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy the muffins warm or at room temperature for a delightful treat!

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins

                    Optional Presentation Tips: Serve these muffins in a rustic basket lined with a cloth for a warm presentation. Consider adding a small dish of honey or flavored butter on the side for a delicious complement.