Butternut Squash and Chocolate Chip Muffins
Perfectly balancing wholesome and indulgent flavors, these Butternut Squash and Chocolate Chip Muffins are a delightful twist on a classic treat. Made with creamy butternut squash purée, warm spices like cinnamon and nutmeg, and studded with melty semi-sweet chocolate chips, these muffins bring seasonal warmth to your breakfast or snack time. The combination of moist, tender texture and rich chocolatey bursts makes each bite irresistible. Ready in just 35 minutes, this recipe is simple yet sophisticated, ideal for fall baking or anytime you crave a unique muffin recipe. Serve them warm with your favorite coffee or tea, and enjoy a treat that’s as comforting as it is delicious.
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Recipe Information
Ingredients
- 1 cup Butternut squash purée
- 1.75 cups All-purpose flour
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Unsalted butter, melted
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 0.5 cup Milk
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups with nonstick cooking spray.
In a large mixing bowl, whisk together the butternut squash purée, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth and well combined.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Stir gently until just combined; do not overmix.
Fold in the chocolate chips using a spatula, ensuring even distribution throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2934 mg | 128% | |
| Total Carbohydrate | 291.1 g | 106% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 249.7 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 403 mg | 31% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1040 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
