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Yellow Squash Muffins

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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    1 dozen

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

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Reviews

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Average Rating:
  • snmckey
    Aug 25, 2019

    Yum! I used my blender on the squash (seeds and all) and added cinnamon and nutmeg. Delicious!

  • marcibanes
    Jul 10, 2018

    LOVE THEM!!! These muffins ate great and a fantastic way to use squash out of the garden. Also, a great way to hide the squash for finicky eaters. I did add cinnamon to the dry mixture and folded in some chocolate chips. I will definitely make again.

  • oliviaoil
    Nov 12, 2017

    Very moist thought they'd rise more, but overall it was tasty. First time I ever used squash this way. Will make again

  • pix-shooter
    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.

  • ktbibou95
    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!

  • Money-Ann
    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.

  • walkerjo
    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.

  • CCsWife
    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!

  • bjbruckner
    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.

  • waterlilyFL
    Mar 4, 2013

    So very delicious!!!