Best 2 Butternut Squash Apple And Hazelnut Muffins Recipes
Indulge in the delightful symphony of flavors and textures with our enticing Butternut Squash, Apple, and Hazelnut Muffins. These wholesome muffins are a perfect balance of sweet and savory, featuring tender butternut squash, crisp apples, and nutty hazelnuts, all enveloped in a moist and fluffy muffin batter. Each bite offers a satisfying crunch from the hazelnuts and a burst of natural sweetness from the butternut squash and apples. Drizzled with a luscious maple glaze, these muffins elevate any brunch, snack time, or dessert occasion.
For those seeking a vegan alternative, our Vegan Butternut Squash Muffins provide a guilt-free indulgence. Crafted with almond milk, coconut oil, and maple syrup, these muffins are just as moist and flavorful as their traditional counterparts.
If you prefer a gluten-free option, our Gluten-Free Butternut Squash Muffins have you covered. Made with almond flour, coconut flour, and tapioca flour, these muffins are a delectable treat that caters to those with gluten sensitivities.
To satisfy your sweet tooth with a touch of decadence, our Butternut Squash Chocolate Chip Muffins are the ultimate indulgence. Combining the comforting flavors of butternut squash and chocolate chips, these muffins offer a delightful contrast of textures and flavors that will surely tantalize your taste buds.
Lastly, our Butternut Squash Zucchini Muffins offer a healthy twist on the classic muffin. Packed with grated zucchini, these muffins are not only delicious but also provide a boost of nutrients, making them a wholesome choice for breakfast or a guilt-free snack.
BUTTERNUT SQUASH, APPLE, AND HAZELNUT MUFFINS
For an antioxidant boost, add 1 cup frozen blueberries and bake these gluten-free muffins an additional 5 minutes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees and line a muffin pan with 12 baking cups.
- Steam squash until tender, about 10 minutes, then transfer to a food processor and puree until smooth.
- In a large bowl, whisk together flours, salt, baking soda, baking powder, cinnamon, and ginger. In another bowl, whisk together eggs, 1/2 cup squash puree, sugars, oil, vanilla, and lemon zest.
- Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts.
- Bake until golden brown and a toothpick inserted in centers comes out clean, about 18 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 212 g, Cholesterol 53 g, Fat 10 g, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, Sodium 236 g
BUTTERNUT SQUASH, APPLE, AND HAZELNUT MUFFINS
Steps:
- Heat oven to 350 degrees and line a muffin pan with 12 baking cups. Steam squash until tender, about 10 minutes, then transfer to a food processor and puree until smooth. In a large bowl, whisk together flours, salt, baking soda, baking powder, cinnamon, and ginger. In another bowl, whisk together eggs, 1/2 cup squash puree, sugars, oil, vanilla, and lemon zest. Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts. Bake until golden brown and a toothpick inserted in centers comes out clean, about 18 minutes. Transfer to a wire rack to cool.
Tips:
- Choose the right squash: For the best flavor and texture, use a butternut squash that is ripe and heavy for its size. A good butternut squash will have a deep orange color and smooth, unblemished skin.
- Roast the squash ahead of time: Roasting the butternut squash ahead of time will save you time and make the muffins easier to assemble. You can roast the squash up to 3 days in advance and store it in an airtight container in the refrigerator.
- Use a food processor or blender to puree the squash: This will make the squash smooth and easy to incorporate into the muffin batter. If you don't have a food processor or blender, you can also mash the squash with a fork or potato masher.
- Add some spices to the muffin batter: Spices like cinnamon, nutmeg, and ginger can enhance the flavor of the muffins. You can also add a pinch of salt to balance out the sweetness of the squash and apples.
- Don't overmix the batter: Overmixing the batter can make the muffins tough. Mix the batter just until the ingredients are combined.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through. Overbaking the muffins can make them dry.
Conclusion:
Butternut squash, apple, and hazelnut muffins are a delicious and nutritious snack or breakfast option. They are perfect for fall when butternut squash is in season. The muffins are also easy to make and can be customized to your liking. So next time you're looking for a healthy and flavorful muffin recipe, give these butternut squash, apple, and hazelnut muffins a try!
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