Squash Corn Muffins
Brighten up your baking routine with these irresistible Squash Corn Muffins, a unique twist on classic cornbread. Made with fresh grated yellow squash, this recipe adds a subtle sweetness and moisture to the muffins, creating a perfectly tender crumb. The combination of cornmeal and all-purpose flour gives these muffins their signature rustic texture, while a touch of honey enhances their natural sweetness. With just 15 minutes of prep time, these golden, fluffy muffins are a breeze to make and bake up beautifully in under 20 minutes. Perfect as a side for hearty soups, a quick breakfast, or an on-the-go snack, these muffins are a crowd-pleaser you’ll want to make again and again. Don’t forget to enjoy them fresh out of the oven for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 1 cup (grated) yellow squash
- 1 cup all-purpose flour
- 1 cup cornmeal
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.75 cup buttermilk
- 0.25 cup (melted) unsalted butter
- 1 unit large egg
- 2 tablespoons honey
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
Grate the yellow squash and set it aside. Make sure to press out any excess liquid using a clean kitchen towel or paper towels.
In a large mixing bowl, combine the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt. Whisk together to evenly distribute all the dry ingredients.
In a medium bowl, whisk together the buttermilk, melted butter, egg, and honey until smooth.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; avoid overmixing to keep the muffins tender.
Fold in the grated yellow squash until evenly distributed in the batter.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 191.8 g | 70% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 93.9 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 269 mg | 21% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 479 mg | 10% | |
*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.
