Jamie Oliver's Butternut Squash Muffins
Start your day with a dose of cozy autumnal flavors with Jamie Oliver's Butternut Squash Muffins! These delightfully moist muffins are packed with freshly grated butternut squash, warm spices like cinnamon and nutmeg, and a hint of vanilla, making them the perfect balance of sweet and earthy. With the option to add crunchy walnuts or pecans for extra texture, these easy-to-make muffins are ideal for breakfast, a quick snack, or even dessert. Ready in under an hour and yielding 12 servings, this recipe is a wholesome way to embrace seasonal produce while satisfying your craving for soft, flavorful baked goods. Whether served warm or at room temperature, these muffins are sure to become a family favorite.
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Ingredients
- 200 grams Butternut squash
- 150 grams Light brown sugar
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 large Eggs
- 125 milliliters Whole milk
- 100 grams Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 50 grams Chopped walnuts or pecans (optional)
Directions
Step 1
Preheat your oven to 190°C (375°F) and line a muffin tin with 12 paper liners.
Step 2
Peel the butternut squash, remove the seeds, and grate 200 grams of flesh using a box grater or food processor. Set aside.
Step 3
In a large mixing bowl, whisk together the light brown sugar, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
Step 4
In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Stir until the wet ingredients are fully incorporated.
Step 5
Gently fold the grated butternut squash into the wet ingredients.
Step 6
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; the batter should still have some lumps.
Step 7
If desired, fold in the chopped walnuts or pecans for extra texture and flavor.
Step 8
Evenly distribute the muffin batter into the prepared muffin liners, filling each about 3/4 full.
Step 9
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 10
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.
Step 11
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
| Serving size | (993.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2849.4 |
| Total Fat 131.2g | 0% |
| Saturated Fat 60.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 605.8mg | 0% |
| Sodium 1287.7mg | 0% |
| Total Carbohydrate 380.5g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 163.4g | |
| Protein 53.7g | 0% |
| Vitamin D 138.7IU | 0% |
| Calcium 507.5mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 1608.2mg | 0% |
Source of Calories