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Yellow Squash Muffins

Yellow Squash Muffins

These yellow squash muffins are as delightful in taste as they are in texture. Sweet but not too sweet, they are perfect for breakfast or a snack anytime of the day.

Course Breakfast, Muffins
Cuisine American
Keyword Muffins, Yellow Squash
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 muffins
Author Heather @ thecookstreat.com

Ingredients

  • 1 pound yellow summer squash about 2 small, trimmed and sliced into rounds about ½” thick (or 1 ¾ cup yellow squash, cooked and pureed)
  • 10 tablespoons (1 stick + 2 tablespoons) butter melted
  • 1 large egg
  • 2 cups (10 ounces) all-purpose flour
  • ⅔ cup (5 ounces) white sugar
  • 2 ½ teaspoon baking powder
  • 1 ¼ teaspoon salt

Instructions

  1. Preheat oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.

  2. Place the sliced summer squash in a medium saucepan, add about three cups of water and heat on high until water comes to a boil.

  3. When water reaches a boil, reduce heat to medium and cover the pan. Simmer squash for 5 minutes. When squash is done, a fork should pierce through easily. Drain the squash in a colander.

  4. Place drained summer squash in a blender and blend until smooth. Add the melted butter and egg to blender and mix for a few seconds until thoroughly mixed.
  5. In a medium sized bowl, mix together the flour, sugar, baking powder, and salt. Add the blended squash mixture and stir with a rubber spatula until just barely mixed (being careful not to overmix).

  6. Fill greased muffin cups and bake at 375° for 20-25 minutes until the tops spring back lightly to the touch and an inserted toothpick comes out clean.

  7. Let cool in the muffin tins slightly before removing to a wire rack. Delicious when warm or at room temperature. These are also very good eaten the next day.

Recipe Notes

1. These muffins freeze wonderfully well. I usually just wait until they cool completely and pack them into freezer bags. Then when it's time to unthaw them, I pop them in the microwave or toaster oven for a few seconds. 

2. I've made this recipe with up to half whole grain flour (I used a combination of freshly ground barley, brown rice, and spelt) and they turned out a bit heartier, but still very tasty.