Prepare a muffin tray by generously greasing the inside cavities with non-stick spray, melted butter, or oil.
Melt the butter in a small bowl and set it to the side to completely cool.
In a medium-sized bowl combine the all-purpose flour, baking powder, baking soda, salt, black pepper, and garlic powder.
In a large bowl, add the buttermilk, eggs, and melted butter.
Whisk until combined. The mixture will look odd and lumpy because of the cooled melted butter, but don’t panic! This weird consistency from the butter is what is providing us with a moist + light muffin with a buttery texture.
Add the dry ingredients into the bowl and mix until almost completely combined.
Fold in the zucchini, jalapeno, and cheddar cheese.
Scoop the batter evenly into 12 muffins.
Bake for 20 minutes, until golden on top.
Remove from the pans immediately and onto a wire rack to cool. If the muffins stick a little bit, use a small knife to help release.
Serve on its own, with butter, or however, you would like! Enjoy!!
Video
Notes
Use Bob’s Red Mill 1:1 Gluten-Free Flour Blend to make this gluten-free.Vegan Buttermilk: 1 cup plant-based milk and add 1 tbsp of lemon juice or apple cider vinegar to it. Stir till combined and set for 5 minutes. It will curdle. Customize your muffins and add any spices, vegetables, cheeses, etc. that you would like! Make sure to stir these types of ingredients in after blending (except spices). Store muffins at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.