Best Yellow Squash Muffins Recipes

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YELLOW SQUASH MUFFINS



Yellow Squash Muffins image

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

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 7

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

Steps:

  • 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 : Calories 170 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 265mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

YELLOW SQUASH MUFFINS



Yellow Squash Muffins image

I found this recipe in a newspaper article many years ago. It's really delicious.The original recipe called for 1 cup melted butter. I use 1/2 cup butter & 1/2 cup applesauce.

Provided by CaramelPie

Categories     Quick Breads

Time 40m

Yield 18 muffins

Number Of Ingredients 8

2 lbs crookneck yellow squash
2 eggs
1/2 cup melted butter
1/2 cup applesauce
1 cup sugar
3 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt

Steps:

  • Wash squash, trim ends, and cut into 1-inch slices.
  • Cook in a small amount of water for 15 to 20 minutes.
  • Drain well and mash.
  • Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside.
  • Combine dry ingredients in a large bowl.
  • Make a well in center of mixture.
  • Add squash to dry ingredients, stirring only until moist.
  • Spoon into greased muffin tins, filling 3/4 full.
  • Bake at 375 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

Nutrition Facts : Calories 187.4, Fat 6, SaturatedFat 3.5, Cholesterol 34.2, Sodium 286.5, Carbohydrate 30.7, Fiber 1.1, Sugar 12.9, Protein 3.4

YELLOW SUMMER SQUASH MUFFINS



Yellow Summer Squash Muffins image

I found this recipe on a "Texas Cooking" site. We have an abundance of Yellow Summer Squash and I use some of it to make a double batches of these muffins. We like them served warm with honey.

Provided by Chef RZ Fan

Categories     Quick Breads

Time 45m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour (I used the kind labeled "Better For Bread")
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup shredded summer squash (I shred mine in the Food Processor)
1 egg, beaten
3/4 cup milk (I use Fat Free)
2 tablespoons vegetable oil

Steps:

  • Preheat Oven to 350 F.
  • Lightly spray Muffin Pan with Cooking Spray.
  • Combine the Flour, Baking Powder, Salt and Sugar in LARGE bowl.
  • Make a hole in the center of the dry ingredients.
  • In a separate bowl Mix the beaten egg, milk, oil and shredded Yellow Summer Squash.
  • Pour the Squash mixture into the hole in the dry ingredients.
  • Stir until just moistened.
  • Spoon the batter into the lightly sprayed Muffin Pan filling the cups about two-thirds full.
  • Bake for 20 - 25 minutes.
  • Check if they are done by inserting a knife and seeing that it comes out clean.
  • Cool the pan for ten minutes.
  • Remove the Muffins.
  • Enjoy !

SUPER YUMMY YELLOW SQUASH MUFFINS!



Super yummy yellow squash muffins! image

I love squash And when spring time I have my little garden. Last year I had way too much squash, so I had to come up with creative ways to cook them. So I came up with this recipe for my kids. It turned out great and my kids love them. You can also use crooked neck squash, butter cup or butternut in this recipe. I recommend...

Provided by Karina Alcala

Categories     Other Snacks

Time 1h30m

Number Of Ingredients 10

2 1/2 c cooked squash.
3 c flour (all purpose)
1 c sugar
1/4 c honey
1/2 c melted butter
2 eggs
3 Tbsp baking powder
1 tsp salt
1 c chopped pecans
1/2 tsp cinnamon, ground

Steps:

  • 1. Preheat your oven to 375 degrees F. Wash and peel your squash dice into pieces any size is fine. In a baking sheet toss squash with olive oil and salt. Bake for 40-45 minutes until soft and caramelized. Take out of oven and let cool for 10-15 minutes.
  • 2. In large bowl mix all dry ingredients Flour, salt, cinnamon and baking powder. With mixer or wooden spoon mix wet ingredients together including sugar until well combined add cooled squash. Gradually ad flour mixture to wet ingredients until well combined I do all this with a wooden spoon so I don't break up squash but mixer will do. Last add the chopped pecans or what ever other nut you like. Fill your prepared muffin tins 2/3 of the way full.
  • 3. Bake in preheated oven 375 degrees F. for about 20 to 25 minutes or until toothpick comes out clean. Enjoy them hot or cooled they are delicious either way. This is a great breakfast treat with coffee or tea or a great snack for kids. Some times I do them in my mini muffin tin and my kids love them.

YELLOW SQUASH CORNBREAD MUFFINS



Yellow Squash Cornbread Muffins image

This is my modification of Recipe #121853 (which I love). Since the muffins taste so much like cornbread, I decided to make a version that actually have corn meal. I also use whole wheat flour and flaxseed meal to make them even healthier.

Provided by CongoGirl

Categories     Quick Breads

Time 40m

Yield 18 muffins

Number Of Ingredients 10

2 lbs crookneck yellow squash, for 2 cups mashed (2 large/3 medium)
2 eggs (or 1 egg and 1 T flaxseed meal and 3 T water)
1/2 cup oil (or 1/2 cup melted butter)
1/2 cup applesauce
2/3 cup sugar
1 cup all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
5 teaspoons baking powder
1 teaspoon salt

Steps:

  • Wash squash and trim ends. Cut squash in half lengthwise and scoop out the seeds (even if they are really small and immature. Chop the squash into chunks.
  • Cook in a small amount of water in the microwave (covered) for 10-15 minutes or until the squash is mushy.
  • Drain the water and use a food chopper to mash the squash to a pulp. Measure 2 cups.
  • Combine the squash with eggs, butter, and applesauce, and set aside.
  • Combine dry ingredients in a large bowl.
  • Make a well in center of mixture.
  • Add squash to dry ingredients, stirring only until moist.
  • Spoon into greased muffin tins, filling 3/4 full.
  • Bake at 375°F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

Nutrition Facts : Calories 178.4, Fat 7.2, SaturatedFat 1.1, Cholesterol 23.5, Sodium 243.7, Carbohydrate 26.6, Fiber 2.5, Sugar 7.5, Protein 3.4

BLUEBERRY LEMON MUFFINS (WITH YELLOW SQUASH)



Blueberry Lemon Muffins (With Yellow Squash) image

Make and share this Blueberry Lemon Muffins (With Yellow Squash) recipe from Food.com.

Provided by my kids mom

Categories     Breakfast

Time 26m

Yield 12 muffins

Number Of Ingredients 14

nonstick cooking spray
1/2 cup firmly packed brown sugar
4 tablespoons trans-fat free margarine, chilled
1 cup lemon low fat yogurt
1 cup blueberries
1/2 cup yellow squash puree
1 large egg
2 teaspoons lemon extract
1 teaspoon grated lemon zest
2 cups flour
1/4 cup flax seed meal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Preheat oven to 350. Coat a 12-cup muffin tin with a cooking spray or line with paper baking cups.
  • In a large bowl, beat the sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
  • Add the flour, flaxseed meal, baking powder, baking soda, and salt. Stir just to combine, but do not overmix - the batter is supposed to be lumpy.
  • Divide the batter among the muffin cups. BAke until the tops of the muffins are lightly browned and a toothpick come out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out onto a rack to cool.
  • Store in an airtight container at room temperature for up to 2 days. Or wrap individually and freeze for up to 1 month.

Nutrition Facts : Calories 160.5, Fat 1.9, SaturatedFat 0.4, Cholesterol 16.3, Sodium 253.8, Carbohydrate 31.8, Fiber 1.6, Sugar 14.2, Protein 4.2

YELLOW SQUASH MUFFINS RECIPE - (4.4/5)



Yellow Squash Muffins Recipe - (4.4/5) image

Provided by á-9193

Number Of Ingredients 7

2 pounds yellow squash
2 eggs
1 cup butter or margarine, melted
1 cup sugar
3 cups all purpose flour
1 T plus 2 t baking powder
1 t salt

Steps:

  • Wash squash thoroughly, trim ends, slice squash and cook in boiling water 15-20 mins. Drain, mash or blend. Measure 2 cups of puree. Combine squash, eggs and butter: stir well and set aside. Combine remaining ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 3/4 full. Bake 375 degrees for 20 minutes.

YELLOW SQUASH MUFFINS RECIPE - (4.4/5)



Yellow Squash Muffins Recipe - (4.4/5) image

Provided by Pikachutherecipereader

Number Of Ingredients 9

Ingredients
2 lbs crookneck yellow squash
2 eggs
1 ⁄2 cup melted butter
1 ⁄2 cup applesauce
1 cup sugar
3 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt

Steps:

  • Directions 1. Wash squash, trim ends, and cut into 1-inch slices. 2. Cook in a small amount of water for 15 to 20 minutes. 3. Drain well and mash. 4. Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside. 5. Combine dry ingredients in a large bowl. 6. Make a well in center of mixture. 7. Add squash to dry ingredients, stirring only until moist. 8. Spoon into greased muffin tins, filling 3/4 full. 9. Bake at 375 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

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