Description
Delight in these Frosty Top Butternut Squash Muffins, a perfect blend of warm spices and moist butternut squash baked into tender, sweet treats. Ideal for breakfast or a snack, these muffins feature a subtle crunch from coarse sugar topping and optional nuts for added texture. They’re an excellent way to enjoy seasonal squash with comforting fall flavors, all wrapped in a fluffy, soft crumb.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
Wet Ingredients
- 1 cup cooked and mashed butternut squash (cooled)
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup milk
Optional and Topping
- ½ cup chopped walnuts or pecans (optional)
- 2 tablespoons coarse sugar for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the pan to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening agents.
- Mix Wet Ingredients: In a separate bowl, whisk the two large eggs with granulated sugar and brown sugar until well combined and slightly fluffy. Stir in the vegetable oil, mashed butternut squash, vanilla extract, and milk until the mixture is smooth.
- Blend Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Avoid overmixing to preserve the muffins’ tender texture.
- Add Nuts (Optional): If using, fold in the chopped walnuts or pecans carefully so they are evenly incorporated throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Apply Topping: Sprinkle the tops of the muffins with coarse sugar to add a sweet crunch once baked.
- Bake Muffins: Bake in the preheated oven for 20 to 24 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool Muffins: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can substitute canned pumpkin puree for the butternut squash if it is not available or for convenience.
- For a dairy-free version, use plant-based milk such as almond, soy, or oat milk in place of regular milk.
- These muffins freeze well for up to 2 months; thaw at room temperature or warm briefly before serving.
