Yellow Squash Muffins Recipe

4.5 16 21
Yellow Squash Muffins Recipe
Yellow Squash Muffins Recipe photo by Taste of Home
Publisher Photo

Yellow Squash Muffins Recipe

Read Reviews
4.5 16 21
Publisher Photo
These muffins are so moist and golden, they're sure to become an instant family favorite. They have a delicate squash flavor.—Doris Heath, Franklin, North Carolina
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1 pound yellow summer squash, cut into 1-inch slices
  • 1/2 cup butter, melted
  • 1 large egg, lightly beaten
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Directions

Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened.
Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Yellow Squash Muffins in Taste of Home October/November 2003, p16

Nutritional Facts

1 each: 170 calories, 8g fat (5g saturated fat), 38mg cholesterol, 265mg sodium, 22g carbohydrate (9g sugars, 1g fiber), 3g protein.

  • 1 pound yellow summer squash, cut into 1-inch slices
  • 1/2 cup butter, melted
  • 1 large egg, lightly beaten
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  1. Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened.
  2. Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Yellow Squash Muffins in Taste of Home October/November 2003, p16

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Reviews forYellow Squash Muffins

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[email protected] User ID: 7419902 267637
Reviewed Jun. 4, 2017

"This is a great tasting and very simple recipe, and good to use up some summer yellow squash from the garden! I made it 3 times. The third time I added a pinch of cinnamon. Next time I'll add 2 pinches. I used gluten-free flour. I peeled the squash, diced it, cooked it like it says. That way there are some tiny chunks in the muffin. I could try pureed squash, but I like the soft chunks. I think I'll try adding chopped walnuts next time."

MY REVIEW
ktbibou95 User ID: 7888725 60250
Reviewed Jul. 14, 2014

"What a very tasty and easy Recipe. You do not need to peel your Yellow Summer Squash. You should us a Stick Blender and Puree the Squash (then add in the Melted Butter and the Beaten Egg). I chopped, and cooked, up 3 Medium Squash and ended up with 7 cups of Pureed Squash. Enough for 3 Batches and an Extra Cup for Eating later. I used Whole Wheat Enriched Pastry Flour, to get more Fiber,, and I sprinkled Nutmeg and Cinnamon on Top. 22 Minutes to Yumminess!"

MY REVIEW
Money-Ann User ID: 7880600 141909
Reviewed Jul. 7, 2014

"My family love these. The recipe was simple and quick to make. Another reviewer suggested about 2 cups and that is right for this recipe also pureeing the squash is also a great ideal. It was smooth and the muffins taste like cup cakes. I added about 2 tblsp of honey. The ones , in my family who does not like squash never knew it was made with it until I told them. This is a keeper high scores."

MY REVIEW
walkerjo User ID: 7514182 73065
Reviewed Jul. 7, 2014

"My husband and I loved them! The recipe has simple ingredients. The only thing the recipe didn't tell was whether to peel the squash first ( I did anyway.). The muffins even lasted several days without getting soggy. I'm making them again this week when my sister visits."

MY REVIEW
CCsWife User ID: 7855735 73064
Reviewed Jun. 19, 2014

"I think this recipe is simple and wonderful. Another reviewer rated it low because they put in too much squash. I looked it up, you should have about 2 cups mashed squash. I pureed mine with a hand held blender to make them smoother. My hubby does not like squash either but I think he'll like these (without the chunks). I was delighted at the texture and flavor! I am also struggling not to eat them all today!"

MY REVIEW
bjbruckner User ID: 3380815 65664
Reviewed May. 8, 2013

"These didn't turn out as well as I had hoped but I think I had too much squash. I did use 1# as the recipe directed. Has anyone measured out how much mashed squash should be used? The flavor was very good."

MY REVIEW
waterlilyFL User ID: 638716 141903
Reviewed Mar. 4, 2013

"So very delicious!!!"

MY REVIEW
janinea User ID: 1135393 90204
Reviewed Aug. 19, 2012

"delicious"

MY REVIEW
justmbeth User ID: 1196484 65659
Reviewed Jun. 27, 2012

"I agree with the person who said the muffins taste like cornbread. However, that still wasn't good enough for my squash-hating family. Back to the drawing board on what to do with all my homegrown squash..."

MY REVIEW
angelasandoval User ID: 2401339 60246
Reviewed Jun. 5, 2012

"Really good! Only thing I did differently was to cut the sugar to 1/4 c. (just because we prefer less sweet muffins)."

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