Yellow Squash Cornbread Muffins
Elevate your cornbread game with these moist and flavorful Yellow Squash Cornbread Muffins! This unique twist on a classic Southern favorite features grated yellow squash for added texture and a subtle touch of natural sweetness, balanced perfectly with golden honey and rich buttermilk. The blend of yellow cornmeal and all-purpose flour creates a tender crumb, while an optional sprinkle of shredded cheddar cheese adds a savory kick. These muffins bake to golden perfection in just 20 minutes, making them a quick and easy side dish for hearty soups, chili, or summer barbecues. They're a wholesome way to sneak veggies into your meal and are best enjoyed warm, fresh from the oven, or stored for later. Perfect for busy weeknights or entertaining guests!
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Recipe Information
Ingredients
- 1 medium (about 1 cup grated) Yellow squash
- 4 tablespoons (melted) Unsalted butter
- 1 Large egg
- 0.75 cup Buttermilk
- 2 tablespoons Honey
- 0.75 cup Yellow cornmeal
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Shredded cheddar cheese (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners.
Wash and grate the yellow squash using the large holes of a box grater. Place the grated squash in a clean kitchen towel and squeeze out excess moisture. Measure approximately 1 cup of grated squash after squeezing.
In a large mixing bowl, whisk together the melted butter, egg, buttermilk, and honey until well combined.
Add the grated yellow squash to the wet mixture and stir gently to incorporate.
In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt. If using shredded cheddar cheese, fold it into the dry ingredients.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix; the batter will be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them 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 are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2588 mg | 113% | |
| Total Carbohydrate | 187.6 g | 68% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 47.8 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 687 mg | 53% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 869 mg | 18% | |
*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.
