Yellow squash in a muffin? I know that may sound a little strange, but believe me, these muffins are deliciously moist and sweetened just right with honey and brown sugar! I thought about trying yellow squash in muffins after using zucchini in quick breads and cake. So why not yellow squash in baked goods?
I found a recipe that I tweaked a little at Taste of Home and wasn’t sure what to expect, but I love the way these Yellow Squash Muffins turned out! 🙂
Yellow Squash Muffins
YELLOW SQUASH MUFFINS by NancyC, adapted from Taste of Home
Makes 11-12 muffins
2 1/3 cups (about 1 pound) sliced yellow squash, cut into 1/2″ slices—cut larger squash slices in halves or quarters)
1/2 cup butter, melted
1/4 cup honey
1/4 cup packed light brown sugar
1 large egg, lightly beaten
1 1/2 cups all-purpose unbleached flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 375˚F. Line muffin pan with 12 paper liners; set aside.
Fill a medium size saucepan with 1″ of water; add squash and bring to a boil. Reduce heat, cover and simmer for 5 minutes or until tender. Drain water from pan and mash the squash. In same pan, blend in the butter, honey, brown sugar, and egg.
In large bowl, blend flour, baking powder, and salt. Add the squash mixture to this flour mixture and stir just until moistened.
Fill muffin cups 3/4 full. Bake at 375˚F for 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, then remove from pan to a wire rack to cool completely.
NOTE: Instead of using honey and light brown sugar, you can substitute 1/2 cup of granulated sugar.
Recipe from NancyC | nancy-c.com
This recipe made 11 muffins for me. If you’re all out of yellow squash from your garden, you’ll have to keep this in mind to try next summer, or just buy some at the grocery store! What kinds of things do you like to make with yellow squash?
Sharing at Weekend Potluck, Meal Plan Monday, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.
NancyC 
13 responses to “Yellow Squash Muffins”
Those look so good! Thanks for sharing the recipe xx
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You’re welcome, Linda! 🙂
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Looks great, Nancy!
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Yellow squash gets put on the back burner when used in baking. I did the same…instead of zucchini I use yellow squash in a Lemon Blueberry Bread. Simply delicious…yours look gorgeous!
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I bet your Lemon Blueberry Bread is wonderful with the squash in it–great idea!
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Hi Nancy, I love zucchini in baked goods so I bet squash is just a delicious or even better.
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Way to sneak in those veggies, Nancy. I like my desserts only delicately sweet so I know I would love this one.
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More squash than flour makes a perfect muffin in my books! Great healthy recipe.
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I think they sound pretty amazing – after all we make all kinds of things with zucchini! Happy FF Nancy!!
Mollie
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Love this!
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These sound just perfect, I think it was a great idea to use yellow squash!
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I don’t think they sound strange at all, I think it sounds like a great idea!
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Now that I’ve tried it, I think using squash in baked goods is a great idea, too! 🙂
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