Yellow Summer Squash Muffins
Bright, moist, and irresistibly tender, Yellow Summer Squash Muffins are the perfect way to celebrate the bounty of summer produce. Made with freshly grated yellow squash, these muffins strike the perfect balance of sweet and spiced, thanks to a touch of cinnamon and a blend of brown and granulated sugar. Packed with simple pantry staples, this quick and easy recipe takes just 15 minutes to prepare, making it a go-to for busy mornings or a healthy afternoon snack. Optional chopped walnuts or pecans add a delightful crunch, while the hint of vanilla brings a warm, comforting aroma to every bite. Whether enjoyed fresh out of the oven or stored for a grab-and-go treat, these muffins are a creative and delicious way to transform seasonal squash into a treat the whole family will love.
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Recipe Information
Ingredients
- 1.5 cups, grated yellow summer squash
- 1.75 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups, packed brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 2 large eggs
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 0.25 cups milk
- 0.5 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the wells with nonstick spray.
Grate the yellow summer squash using a box grater or food processor. Measure out 1.5 cups and set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt.
In a separate medium bowl, whisk together the eggs, vegetable oil, vanilla extract, and milk until fully combined.
Add the grated yellow squash to the wet ingredients and mix well.
Pour the wet mixture into the dry ingredients. Stir gently until the batter is just combined. If using, fold in the chopped nuts.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–22 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 before transferring 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.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 18.1 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 99 mg | 2% | |
*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.
