These Summer Squash Muffins are perfectly moist, subtly sweet, and a wonderful way to use up fresh garden squash. They’re quick to make and bake, perfect for breakfast or a snack.
Key Ingredients & Substitutions:
- Summer Squash: Zucchini or yellow squash work best. No need to peel!
- Flour: All-purpose flour is standard. For a healthier twist, try half whole wheat flour.
- Sugar: Granulated sugar is used. For less sweetness, reduce by 1/4 cup.
- Eggs: Provide structure. No good substitute if you’re a beginner.
- Oil: Vegetable oil or melted coconut oil keeps them moist. Butter can also be used.
- Spices: Cinnamon and nutmeg add warmth. Feel free to skip one or both.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated summer squash (about 1 medium zucchini or yellow squash)
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12 muffins
- Tools Needed: Muffin tin, mixing bowls, whisk, grater.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. This makes cleanup easy.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Make sure there are no lumps.
3. Mix Wet Ingredients
In a separate medium bowl, whisk the eggs, vegetable oil, milk, and vanilla extract until well combined. This forms the liquid base for your summer squash muffins.
4. Grate the Squash
Grate your summer squash using the large holes of a box grater. Gently squeeze out any excess water with a paper towel; this prevents soggy muffins.
5. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Overmixing can lead to tough muffins.
6. Fold in Summer Squash
Add the grated summer squash to the batter. Fold it in carefully until evenly distributed. Don’t overmix at this stage.
7. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. Fill each cup about two-thirds full.
8. Bake Your Muffins
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
9. Cool and Enjoy
Let the summer squash muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Storage Instructions:
Store leftover summer squash muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat frozen muffins in the microwave for 30-60 seconds or in a toaster oven.
Frequently Asked Questions (FAQ):
- Can I use frozen squash? Yes, but thaw it completely and squeeze out all excess water before using.
- Can I add chocolate chips? Absolutely! Fold in 1/2 cup of chocolate chips with the squash.
- My muffins are dense, what went wrong? You likely overmixed the batter. Mix only until just combined.
- Can I make these gluten-free? You can try a 1:1 gluten-free baking flour blend, but results may vary.
- How do I know if the squash is too wet? If you press it lightly with a paper towel and a lot of moisture comes out, squeeze more.
- Can I use brown sugar instead? Yes, you can substitute brown sugar for granulated sugar for a slightly richer flavor.