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!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners.

Step 2

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.

Step 3

In a large mixing bowl, whisk together the melted butter, egg, buttermilk, and honey until well combined.

Step 4

Add the grated yellow squash to the wet mixture and stir gently to incorporate.

Step 5

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.

Step 6

Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix; the batter will be slightly lumpy.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

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 10

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

Serving size	(683.2g)

Amount per serving	% Daily Value*
Calories	1602.6

Total Fat 82.1g	0%
Saturated Fat 45.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 390.1mg	0%
Sodium 2588.0mg	0%
Total Carbohydrate 187.6g	0%
Dietary Fiber 11.0g	0%
Total Sugars 47.8g
Protein 42.2g	0%

Vitamin D 148.2IU	0%
Calcium 687.0mg	0%
Iron 7.7mg	0%
Potassium 869.4mg	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: 44.6%

Protein: 10.2%

Carbs: 45.3%