Savory Squash Muffins
Elevate your snack game with these irresistible Savory Squash Muffins, a delightful twist on traditional pastries! Packed with the natural sweetness of grated butternut squash and savory notes of Parmesan cheese, dried thyme, and scallions, these golden muffins strike the perfect balance of flavor and texture. A quick and simple batter comes together in just 15 minutes, combining fluffy all-purpose flour, eggs, and melted butter for a light yet satisfying bake. Perfect for brunch, a side at dinner, or an on-the-go snack, these muffins showcase seasonal produce in a unique and crowd-pleasing way. Serve warm or room temperature, and enjoy the cozy aroma of squash and herbs infused in every bite. Plus, with freezer-friendly versatility, they’re ready to become your new favorite meal prep item!
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Recipe Information
Ingredients
- 2 cups butternut squash (peeled, seeded, and grated)
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 0.5 cup grated Parmesan cheese
- 0.75 cup whole milk
- 2 pieces large eggs
- 0.25 cup unsalted butter (melted and slightly cooled)
- 2 pieces scallions (finely chopped)
Instructions
Preheat the oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, pepper, dried thyme, and grated Parmesan cheese.
In a separate bowl, whisk together the milk, eggs, and melted butter until fully combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula until just combined. Do not overmix.
Fold in the grated butternut squash and chopped scallions, ensuring they are evenly distributed throughout the batter.
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 2560 mg | 111% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 18.0 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 974 mg | 75% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2104 mg | 45% | |
*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.
