Indulge in the delectable Sweet Butternut Squash Muffins, a delightful symphony of flavors and textures that will tantalize your taste buds. These muffins are not just a morning treat; they're perfect for any time of the day. Savor the moist and fluffy texture of the muffin, complemented by the natural sweetness of butternut squash and the aromatic blend of warm spices. Each bite is a harmonious balance of flavors, leaving you craving more.
Dive into the Sweet Butternut Squash Muffins with Maple Glaze, where a drizzle of maple glaze transforms these muffins into a decadent indulgence. The glaze adds a touch of sweetness and a glossy sheen, making them irresistible. For a wholesome and nutritious option, the Sweet Butternut Squash Muffins with Pecan Streusel offer a crunchy and nutty topping that elevates the muffins to a new level of deliciousness.
If you prefer a gluten-free alternative, the Gluten-Free Sweet Butternut Squash Muffins are a delightful choice. Made with a blend of gluten-free flours, these muffins are just as moist and flavorful as their traditional counterparts. And for those with a sweet tooth, the Sweet Butternut Squash Muffins with Chocolate Chips are a match made in dessert heaven. The combination of chocolate chips and butternut squash creates a delightful medley of flavors that will leave you wanting more.
No matter your preference, the Sweet Butternut Squash Muffins from AliceRecipes are sure to satisfy your cravings. With their irresistible flavors, perfect texture, and versatile options, these muffins are a delightful treat that will quickly become a favorite.
SPICED SQUASH MUFFINS
When I created these moist muffins with our garden-fresh squash, my 3 year-old son kept asking for more. That batch disappeared quickly...and so did the second one! We especially like the topping of brown sugar and cinnamon, which adds a sweet crunch. -TaeRee Glover, Sedan, Kansas
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourth full. In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 259mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERNUT SQUASH MUFFINS WITH A FROSTY TOP
My kids love these squash muffins. They taste a bit like carrot cake, as the two vegetables are very similar - I've simply swapped carrots for squash. Both of them are wonderful carriers of flavors like cinnamon, cloves and vanilla. The skin of a butternut squash goes deliciously chewy and soft when cooked, so there's no need to peel it off. Give these little cakes a go - they're a perfect naughty-but-nice treat. And a great way of getting your kids to eat squash!
Provided by Jamie Oliver
Time 1h50m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line your muffin tins with paper cups.
- Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more.
- Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the muffins - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the muffins to cool on a wire rack.
- As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it - adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins.
- Serve on a lovely plate (on a cake stand if you're feeling elegant, or on a rustic slab if you're more of a hunter-gatherer type!), with the rest of the clementine zest sprinkled over. For an interesting flavor and look, a few dried lavender flowers or rose petals are fantastic.
PERFECT BUTTERNUT SQUASH MUFFINS
Similar to pumpkin muffins, these are a great way to use up butternut squash and are not too high in sugar. Even my picky husband enjoys these! Feel free to play around with the spice amounts to your liking.
Provided by cezeigler
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups.
- Cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel.
- Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Set aside until cool to the touch, about 20 minutes.
- Halve squash lengthwise and scoop out seeds. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until you have a smooth batter. Fold raisins and walnuts into the batter.
- Spoon batter into prepared muffin cups to about 1/2 to 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 401.7 calories, Carbohydrate 63.9 g, Cholesterol 49.1 mg, Fat 14.9 g, Fiber 5.9 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 406.4 mg, Sugar 25.7 g
SQUASH MUFFINS
This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!-Salem Cross Inn, , West Brookfield, Massachusetts
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 74mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Choose the right butternut squash: Look for squashes that are firm, heavy for their size, and have a smooth, unblemished skin. Avoid squashes that have soft spots or bruises.
- Roast the squash before using it: Roasting the squash brings out its natural sweetness and makes it easier to mash. You can either roast the squash whole or cut it into cubes. If you're roasting the squash whole, pierce it with a fork several times before roasting.
- Use a food processor or blender to mash the squash: This will give you a smooth, consistent puree. If you don't have a food processor or blender, you can mash the squash by hand with a potato masher.
- Add spices and flavorings to the batter: This is a great way to customize the muffins to your liking. Some popular spices and flavorings to add include cinnamon, nutmeg, ginger, allspice, and vanilla extract.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix the batter just until the ingredients are combined.
- Bake the muffins at a high temperature: This will help them rise quickly and give them a golden brown crust.
Conclusion:
Sweet butternut squash muffins are a delicious and healthy snack or breakfast option. They're easy to make and can be customized to your liking. With their sweet, moist texture and warm spices, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a new muffin recipe, give these sweet butternut squash muffins a try. You won't be disappointed!
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