These Cheddar Bacon Zucchini Muffins by Chef Dale MacKay are a savoury and irresistible choice for your next brunch gathering. Hearty and flavourful with the perfect balance of sharp cheddar and crispy bacon, these muffins are made moist with zucchini. Whether served alongside a plate of eggs or as a stand-alone treat, they’re the perfect addition to any spread. These muffins make for a great crowd-pleaser at your own table and can easily be brought to a brunch.
Cheddar Bacon Zucchini Muffins
Prep time: 5 minutes
Cook time: 25 minutes
Serves 12
Ingredients:
- 2 eggs
- ¾ cup (175 ml) milk
- ½ up (125 ml) melted butter
- 3 tbsp (44 ml) honey
- ½ cup (125 ml) grated zucchini
- 1 cup (250 ml) grated cheddar cheese
- ¾ (75 ml) cup cooked, bacon (optional)
- 1 cup (250 ml) all-purpose flour
- 1 cup (250 ml) cornmeal
- ⅓ (75 ml) cup white sugar
- 2 tsp (10 ml) baking powder
- ¾ tsp (4 ml) salt
Directions:
- Grate the zucchini using a box grater. Using your hands, squeeze out any extra water over a sink or bowl to prevent excess moisture in the batter. Set aside.
- Preheat oven to 400°F (204°C).
- In a skillet, cook the bacon over medium heat until crispy, then chop it into small pieces. If making vegetarian muffins, omit the bacon.
- In a large bowl, whisk together the eggs, milk, melted butter and honey. Add the zucchini, cooked bacon (if using) and ¾ cup (175 ml) cheddar cheese. Stir until well combined.
- In another large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
- Pour the wet ingredients into the dry ingredients and stir with a spoon until just combined. Do not overmix.
- Grease a standard 12-cup muffin tin with butter to ensure the muffins don’t stick.
- Evenly divide the muffin batter into the 12 muffin cups, ensuring they are filled to about ¾ full.
- Sprinkle the remaining cheddar cheese evenly over the tops of the muffins.
- Place the muffins in the preheated oven and bake for about 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean or with just a few crumbs.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool slightly before serving. Enjoy warm! Try serving the muffins alongside eggs cooked in any style you like –whether you like them poached, fried or scrambled.
