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!

Nutriscore Rating: 44/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

Grate the yellow squash and set it aside. Make sure to press out any excess liquid using a clean kitchen towel or paper towels.

Step 3

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.

Step 4

In a medium bowl, whisk together the buttermilk, melted butter, egg, and honey until smooth.

Step 5

Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; avoid overmixing to keep the muffins tender.

Step 6

Fold in the grated yellow squash until evenly distributed in the batter.

Step 7

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Step 8

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.

Step 9

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

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

Serving size	(518.0g)

Amount per serving	% Daily Value*
Calories	1364.4

Total Fat 60.2g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 0.4g
Cholesterol 330.7mg	0%
Sodium 2802.0mg	0%
Total Carbohydrate 191.8g	0%
Dietary Fiber 3.3g	0%
Total Sugars 93.9g
Protein 25.1g	0%

Vitamin D 136.2IU	0%
Calcium 268.8mg	0%
Iron 6.7mg	0%
Potassium 478.7mg	0%

*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.

Source of Calories

Fat: 38.4%

Protein: 7.1%

Carbs: 54.4%