Soft and fluffy spiced yellow squash muffins are slightly sweet and full of unexpected veggies. Makes the perfect breakfast snack that Kids will love! This easy, healthy muffin recipe comes together in under 30 minutes with a little punch of protein and rich, buttery flavor.
We love fun breakfast muffins like Zucchini Muffins, Blueberry Muffins with Crumb Topping, and Apple Cinnamon Coffee Cake. This recipe was a bit of a happy accident. You see, my lovely little garden produced a rather large bumper crop of summer squash. Like HUGE. Therefore I experimented with it in many recipes.
Summer squash has a natural buttery quality that I hoped would work well in my experiments. And the results? Fabulous. They’re seriously SO fluffy, flavorful, moist, infused with sweet cinnamon flavor and a nice crunch thanks to the pecans (leave out if you aren’t into nuts). I have already been asked for the recipe several times so that is a winner. (YASS!)
Ingredients and Notes
Here is an overview of the ingredients you will need to this recipe:
Flour: I use all-purpose flour, but wheat will also work as a 1:1 substitution in the muffins.
Yellow Squash: You need about 2 cups of shredded squash. The entire squash is used, including the seeds and skin.
Oil: Vegetable or canola oil are the best choices.
Nuts: I like chopped pecans particularly in these.
Unsweetened Applesauce: This makes the muffins lighter in calories as well as balances the flavors. In most of my recipes, the applesauce is a substitute for ½ of the oil. I use unsweetened unflavored, but sweetened or cinnamon flavored will work if that is what you have on hand. The little 6-packs for kids lunches are perfectly sized.
Step By Step Recipe Guide
- The biggest difference in baking these is how much moisture is in the squash when you shred it. For fresh, I slice the squash place on paper towels for at least 30 minutes and blot as necessary.
- If using frozen squash, thaw and drain. Press into colander to remove as much liquid as possible and blot with paper towel.
- Chop squash in a food processor until diced (about the size of corn kernels). There may be a few larger pieces.
- Grease muffin tins or use muffin liners.
- Whisk together the dry ingredients – Flour, salt, baking powder, baking soda, and cinnamon.
- Whisk together wet ingredients – Eggs, oil, and applesauce until the eggs are broken and incorporated. Add vanilla, sugar, and brown sugar. Mix until smooth.
- One cup at a time, add dry mixture to wet and blend a little before adding the next cup. This keeps the mixture from puffing into the air without overmixing. With a spoon or spatula, fold in the pecans and squash gently.
Fill baking cups to ¾ full and bake at 350 for 16-20 minutes. Toothpick test should come out clean.
Tips for Making Perfect Muffins
- Choosing Squash. It should feel firm and evenly bright. While scratches are common, it shouldn’t have soft spots. Smaller quash tend to have less or smaller seeds than larger ones.
- Use fresh baking powder. This will ensure that the muffins rise properly. If your baking powder is older than a year, it’s time for a replacement.
- Don’t overmix the batter. Mix the flour into your wet ingredients until it’s just combined. If you overmix the batter your muffins may turn out denser.
More Hidden Vegetable Recipes
Serving and Storing Suggestions
Serving Ideas: Muffins are always best served warm, and these summer squash muffins are no exception. Pop them in the microwave for 10-15 seconds and enjoy! They can stay out for eating, but I would keep them away from hot lights and other heat sources.
Store: Store in a cool, dry place in an airtight container. They can be stored in the refrigerator or freezer easily. They last 4-6 months in the freezer and about 3-4 days in the refrigerator if covered.
Freeze: Be sure to let the muffins completely cool before sealing and storing it in the freezer.
Make Ahead: These can definitely be made ahead of time and stored. I would not store uncooke batter because they won’t rise as well.
Frequently asked questions:
Yes! I grow yellow squash in my garden, and sometimes I have more than I know what to do with! I love to create great recipes like this to use up all my fresh veggies, but I do end up freezing the excess often.
If you’re not a big fan of nuts, you can definitely omit them entirely. You can also substitute them for walnuts, macadamia, or any nut you prefer. You may even try swapping them out for raisins or any other kind of dried fruit you like.
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Yellow Squash Muffins
- 2 cups squash shredded or petite diced
- 3 cups All-purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Ground Cinnamon
- 1 tsp Salt
- 1 cup Granulated Sugar
- ¾ cup Light Brown Sugar
- 3 Eggs
- ½ cup Vegetable Oil
- ½ cup Unsweetened Applesauce
- 2 tsp Vanilla Extract
- 1 cup Chopped Pecans
- Preheat oven to 350. Grease muffin tins or use muffin liners.
- Prepare squash. For fresh, slice and place on paper towels for at least 30 minutes and blot as necessary. If using frozen squash, thaw and drain. Press into colander to remove as much liquid as possible. Chop squash in a food processor until diced (about the size of corn kernels).
- In a mixing bowl, blend oil, applesauce, and eggs together. Add vanilla, sugar, and brown sugar. Mix until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon together.
- One cup at a time, add dry mixture to wet and blend before adding next cup until all are just mixed.
- Using a spoon, fold in the squash and nuts. Spoon batter to ¾ full in muffin tins.
- Bake for 16-20 minutes or until golden brown. Increase baking time for larger muffins.