Yellow Squash Muffins
Discover the perfect balance of sweet and wholesome with these irresistibly moist Yellow Squash Muffins! Featuring freshly grated yellow squash as the star ingredient, these muffins pack a subtle hint of natural sweetness and a dose of hidden veggies—a great way to add a nutritious twist to your favorite baked treat. Infused with warm cinnamon spice and a blend of granulated and brown sugars for a rich flavor profile, these muffins are made super tender with the addition of milk, vegetable oil, and eggs. They come together in just 15 minutes of prep time and bake to golden perfection in under 20 minutes, making them a quick and easy choice for breakfast, brunch, or an afternoon snack. Serve them warm, and watch them disappear! Perfect for meal-prepping or freezing, these Yellow Squash Muffins are a delicious, family-friendly way to make the most of summer squash.
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Recipe Information
Ingredients
- 1.5 cups (grated) yellow squash
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.25 cups brown sugar
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 2 eggs
- 0.5 cups vegetable oil
- 1 teaspoons vanilla extract
- 0.25 cups milk
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin lightly.
Wash and grate the yellow squash using a box grater. Squeeze out excess moisture with a clean kitchen towel or paper towels if the squash is overly wet.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
In a separate medium bowl, beat the eggs lightly. Add the vegetable oil, vanilla extract, and milk, whisking to combine.
Pour the wet ingredients into the dry ingredients. Stir until just combined—be careful not to overmix.
Fold in the grated yellow squash gently until evenly distributed throughout the batter.
Evenly divide the batter 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 allow them to cool in the tin 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 longer storage.
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 1851 mg | 80% | |
| Total Carbohydrate | 288.0 g | 105% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 144.4 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 250 mg | 19% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 878 mg | 19% | |
*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.
