Pepper Corn and Zucchini Muffins
Elevate your snacking game with these savory Pepper Corn and Zucchini Muffins—a perfect blend of fresh summer flavors and wholesome ingredients. Bursting with tender zucchini, sweet pops of corn, and a hint of black pepper for a subtle kick, these muffins strike the ideal balance between nutritious and indulgent. The optional addition of shredded cheddar cheese provides a rich, melty twist, while buttermilk ensures a light, fluffy texture in every bite. Quick to prepare and ready in just 35 minutes, these muffins make an excellent grab-and-go breakfast, side dish, or snack. Whether served warm or at room temperature, they’re guaranteed to leave your taste buds dancing. Plus, they’re freezer-friendly, making them a convenient choice for meal prep!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 large egg
- 0.75 cups buttermilk
- 0.25 cups unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 cup zucchini, grated and drained
- 1 cup cooked corn kernels
- 0.5 cups shredded cheddar cheese (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
In a medium bowl, beat the egg, then mix in the buttermilk, melted butter, and sugar until well combined.
Add the wet ingredients into the bowl of dry ingredients and gently mix until just combined. Do not overmix.
Fold in the grated zucchini, corn kernels, and cheddar cheese (if using). Ensure the ingredients are evenly distributed throughout the batter.
Divide the batter equally among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days at room temperature or frozen for longer storage.
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 3809 mg | 166% | |
| Total Carbohydrate | 218.0 g | 79% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 36.5 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 726 mg | 56% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1664 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
