Yellow Squash Muffins

We love fun breakfast muffins like Blueberry Muffins with Crumb Topping, Banana Chocolate Chip Muffins, and Zucchini Muffins. This recipe was a bit of a happy accident. My lovely little garden produced a HUGE bumper crop of summer squash.

And now, I’m asked for the recipe nearly every time someone bites into one of these petite breakfast muffins. They're seriously SO fluffy, flavorful, moist, infused with sweet cinnamon flavor and a nice pecan crunch.

Why You’ll Love This Recipe

• A slightly sweet, buttery flavor with a touch of cinnamon.
• These bite-size quick breads are brimming with hidden veggie goodness.
• Yellow Squash muffins bake up moist & fluffy without fail.
• Less oil with a secret weapon ingredient.
• Store muffins in the freezer for an easy grab-and-go breakfast option.

Ingredients and Notes

Here’s an overview of the ingredients you’ll need to create this recipe:

Flour: I use all-purpose flour. Whole wheat flour will work as a 1:1 substitution in the muffins.

Yellow Squash: You need roughly 2 cups of shredded squash. Use the entire squash including the seeds and skin.

Oil: Vegetable or canola oil are the preferred choice. Melted butter or coconut oil will work as a substitute; I haven’t experimented with either.

Nuts: I prefer chopped pecans. Choose walnuts, macadamia nuts, or another nut of choice.

Unsweetened Applesauce: This makes the homemade muffins lighter in calories and balances the flavors. In most of my recipes, the applesauce is a substitute for ½ of the oil. Sweetened or cinnamon flavored will work in a pinch. The little 6-packs for kid’s lunches are perfectly sized.

OPTIONAL ADD-INS:

• Unsweetened Coconut Flakes
• Fresh Lemon Juice or Zest
• Fresh or Frozen Blueberries
• Raisins or Dried Cranberries
• Nutmeg or Ginger
• Semi-sweet Chocolate Chips

How to Prep Squash

• When handling fresh squash, there’s excess moisture present. To help with moisture absorption, rest slices on paper towels for at least 30 minutes. Blot as necessary.
• If using frozen squash, thaw and drain a small amount of water. Press into a colander to remove as much liquid as possible and blot with a paper towel.
• Chop squash in a food processor until it’s diced to the size of corn kernels. It’s fine if a few pieces in the squash mixture are a bit larger.

PRO TIP: This is the same technique used to shred zucchini in baking recipes such as Zucchini Muffins or Double Chocolate Zucchini Bread!

Tips for Making Perfect Muffins

• Choosing Squash.  It should feel firm and evenly bright. While scratches are common, don’t choose squash with soft spots. Small squash typically have fewer or smaller seeds than large squash.
• Use fresh baking powder. This will ensure that the muffins rise properly. Replace your baking powder if it’s older than a year.
• Don't overmix the batter. Mix the flour into your wet ingredients until it's just combined. The batter will be thick. If you overmix the batter your muffins may turn out too dense.
• Fill muffin tin cups to ¾ full. Add some chocolate chips or nuts to the top of the muffins for a little something extra if you’d like.

Serving and Storing Suggestions

Serving Ideas: Muffins are always best served warm, and these Summer Squash Muffins are no exception. Heat them in the microwave for 10-15 seconds and enjoy!

Store: Store in a cool, dry place in an airtight container, away from bright lights or heat sources. Muffins can be stored in the refrigerator or freezer. If properly covered, they’ll keep 4-6 months in the freezer and approximately 3-4 days in the refrigerator.

Freeze: Allow muffins to cool completely before storing in the freezer in an airtight container.

Make Ahead: These are great to make ahead and store. I don’t recommend storing uncooked batter because the muffins won’t rise as well.