These Cheddar Zucchini Cornbread Muffins are loaded with sharp cheddar cheese, tender zucchini and are perfectly light and fluffy!
Cornbread is one of my weaknesses. My all time favorite is this Cheesy Cornbread recipe, it was one of the first recipes published on this site because it is one of my signature dishes! These cornbread muffins are similarly tasty, but they have a secret ingredient that makes them super moist!
These delightful cornbread muffins are the perfect side for your favorite soup recipe. I especially love these with breakfast as they pair perfectly with eggs and bacon! No matter how you serve them I can promise you will love them!
Cheddar Corn Muffin Ingredients
- Cornmeal and Gluten Free Bisquick: we are gluten free, but regular Bisquick should work too.
- Baking Powder, Salt, and Black Pepper
- Zucchini (shredded and dried)
- Cheddar Cheese (shredded)
- Egg
- Butter (melted)
- Sour Cream and Buttermilk
How do I make Gluten Free Cornbread Muffins?
These come together like most other muffins, but we have to include the secret ingredient! Here’s a step-by-step guide to making these healthy muffins!
- Preheat oven to 400 degrees F.
- Shred your squash (2-3 small/medium zucchini squash) and drain off as much water as possible. (See my tips below to best do this)
- Mix the flour, cornmeal, baking powder, salt, and pepper, then mix well. Add the rest of the ingredients and stir until well combined.
- Spoon into a greased mini muffin tin. Bake 10-12 minutes until they are lightly brown and set.
How do I drain water from shredded zucchini?
This step is absolutely vital to creating these moist, soft muffins! The first step is to shred the zucchini, I use a cheese grater, but you can use a food processor as well. Then to remove the water, you have some different options.
- Option 1: Place the shredded zucchini into a mesh strainer. Press down on the squash to drain the water until no more water drips out.
- Option 2: Place the shredded zucchini on a hand towel and roll up. Then press down on and/or twist the towel to wring as much water out as possible. You could do this with paper towels, but it may take several attempts to get all the water out.
- Option 3: A salad spinner is a great option to help remove water. Add the shredded zucchini, spin, drain and repeat until it is dry.
More Cornbread Recipes:
- Sweet Potato and White Cheddar Corn Muffins – Another way to sneak healthy ingredients into your gluten-free bread!
- Cheesy Cornbread – an absolute favorite in our house!
- Jalapeno Cornbread Waffles – a delightful twist on a traditional breakfast recipe!
Other Zucchini Recipes
- Greek Chicken Skewers
- Chicken Bacon Ranch Zucchini Boats
- Zucchini Mozzarella Wraps
- Pizza Zucchini Boats
Cheddar Zucchini Cornbread Muffins
Equipment
Ingredients
- 1/2 cup corn meal
- 1/2 cup Gluten Free Bisquick
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup packed shredded squash three small/medium squash
- 1/2 cup shredded cheddar cheese
- 1 egg beaten
- 3 tablespoons butter melted
- 1/4 cup sour cream
- 3/4 cup buttermilk
Instructions
- Preheat oven to 400 degrees F.
- Shred your squash and drain off as much water as possible by placing it in a small mesh strainer and pressing it against the side. Alternatively, you can just squeeze the water out of the shredded squash one handful at a time.
- Mix the flour, corn meal, baking powder, salt and pepper and mix well. Add the rest of the ingredients and stir until well combined.
- Spoon into a greased mini muffin tin. Bake 10-12 minutes until they are lightly brown and set.
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