Best 3 Butternut Squash And Cranberry Muffins Recipes
Indulge in the delightful symphony of flavors with our wholesome Butternut Squash and Cranberry Muffins. These delectable muffins are a perfect harmony of sweet and savory, featuring tender butternut squash, tart cranberries, and a hint of warm spices. Each bite offers a burst of vibrant flavors and textures, making them an irresistible treat for breakfast, brunch, or a satisfying snack.
Our collection of recipes includes variations to cater to different dietary needs and preferences. Whether you're a vegan, gluten-free, or simply looking for a healthier option, we've got you covered. Our classic Butternut Squash and Cranberry Muffins recipe is a crowd-pleaser, offering a moist and flavorful muffin that's perfect for everyday enjoyment. If you're following a vegan lifestyle, our Vegan Butternut Squash and Cranberry Muffins provide a delightful egg-free and dairy-free alternative without compromising on taste.
For those seeking a gluten-free option, our Gluten-Free Butternut Squash and Cranberry Muffins are a delightful treat that caters to your dietary needs. These muffins are just as fluffy and flavorful as their traditional counterparts, making them a perfect choice for those with gluten sensitivities. And if you're looking for a healthier option, our Healthy Butternut Squash and Cranberry Muffins incorporate whole wheat flour and natural sweeteners for a nutritious and satisfying snack.
No matter your dietary preferences, our Butternut Squash and Cranberry Muffins are a versatile and delicious treat that will tantalize your taste buds. Whether you enjoy them warm from the oven, toasted with a generous spread of butter, or frozen for later enjoyment, these muffins are sure to become a beloved addition to your recipe repertoire.
BUTTERNUT SQUASH OAT MUFFINS WITH CANDIED GINGER
Provided by Melissa Clark
Categories breakfast, weekday, side dish
Time 40m
Yield About 1 dozen muffins
Number Of Ingredients 15
Steps:
- Heat the oven to 375 degrees and grease a muffin tin.
- In a large bowl, whisk together the flours, oats, sugar, baking powder, salt, spices and lemon zest. In a small bowl or glass measuring cup, whisk together the eggs, Greek yogurt, melted butter and maple syrup. Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until almost combined - the batter will be very thick. Then fold in the shredded squash and candied ginger.
- Spoon the batter into the muffin tin. Bake for 20 minutes or so, or until the muffins are lightly golden and spring back when touched. Cool for 5 minutes in the pan before turning them out on a wire rack.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 220 milligrams, Sugar 13 grams, TransFat 0 grams
BUTTERNUT SQUASH MUFFINS WITH CRANBERRIES
Tore this recipe out of an old calendar and recently found the clipping -- haven't made them but they sure sound good, so I thought I'd share!
Provided by Lennie
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 375F; spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners; set aside.
- In a large mixing bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
- In a separate mixing bowl, thoroughly whisk together the squash, egg, oil and milk.
- Add the wet ingredients all at once into the dry ingredients and mix just until combined; it's important NOT to overmix.
- Fold in the cranberries.
- Spoon batter into prepared muffin cups and bake in preheated oven for 16 to 20 minutes, or until a tester inserted into the centre of the muffins comes out clean.
- Cool muffins on wire racks.
Nutrition Facts : Calories 292.9, Fat 14.6, SaturatedFat 1.4, Cholesterol 16.5, Sodium 274, Carbohydrate 37.9, Fiber 1.4, Sugar 17.8, Protein 3.4
BAKED BUTTERNUT SQUASH AND CRANBERRIES
Make and share this Baked Butternut Squash and Cranberries recipe from Food.com.
Provided by hipbonez
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, toss squash and onions with 1 tablespoon of olive oil and seasonings.
- combine with cranberries.
- spread in a baking dish.
- preheat oven to 350 degrees.
- place in oven for 1 hour.
- pour cranberry juice over squash and put back in oven for 15-20 minutes.
- serve warm or cold.
Nutrition Facts : Calories 177.4, Fat 3.7, SaturatedFat 0.5, Sodium 12.4, Carbohydrate 38.2, Fiber 6.4, Sugar 9.2, Protein 3
Tips:
- Prep the Butternut Squash in Advance: To save time, roast or microwave the butternut squash a day ahead and let it cool completely before using.
- Use Fresh Cranberries: Fresh cranberries provide a bright, tart flavor to the muffins. If using frozen cranberries, thaw them completely before adding them to the batter.
- Don't Overmix the Batter: Overmixing can result in tough muffins. Mix the batter just until the ingredients are combined.
- Fill the Muffin Cups Properly: Fill the muffin cups about ⅔ full. Overfilling can cause the muffins to rise and spill over during baking.
- Bake the Muffins Until a Toothpick Inserted in the Center Comes Out Clean: This is the best way to ensure that the muffins are fully baked.
Conclusion:
These butternut squash and cranberry muffins are packed with flavor and perfect for fall baking. They're moist, fluffy, and filled with tender butternut squash and tart cranberries. They're also easy to make, so they're perfect for busy weekmornings or weekend brunches.
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