Description
These Patty Pan Squash Muffins turn fresh summer squash into a soft and warmly spiced breakfast treat with a tender crumb and lightly golden tops. This easy recipe offers quick breakfast ideas for busy mornings while the simple batter makes baking stress free. Serve the best healthy muffins for brunch or meal prep or a holiday breakfast or potluck or party. They freeze well and taste wonderful slightly warm with butter or honey.
Ingredients
- 1 1/2 cups finely grated Patty pan squash
- 1 3/4 cups All purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 1/2 teaspoons Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1/2 teaspoon Fine salt
- 2 Large eggs
- 3/4 cup packed Light brown sugar
- 1/2 cup Plain Greek yogurt
- 1/3 cup Neutral oil
- 1 teaspoon Vanilla extract
- 1/2 cup Chopped walnuts
- 2 tablespoons Coarse sugar
Instructions
- Finely grate the patty pan squash until the pieces look soft and feathery rather than chunky. Press away only the excess surface moisture so the squash remains damp enough to tenderize the muffins while avoiding a watery batter.
- Whisk the eggs with the brown sugar until the mixture becomes smooth and slightly glossy with the sugar beginning to dissolve. Blend in the Greek yogurt plus oil and vanilla until the mixture changes into a creamy tan base with a few natural streaks remaining.
- Add the flour plus baking powder and baking soda and cinnamon and nutmeg and salt to the wet mixture before folding until most dry patches disappear. Fold in the grated squash and chopped walnuts until the batter becomes thick and speckled with uneven green strands and scattered walnut pieces.
- Scoop the thick batter into twelve muffin cups while filling each about three quarters full and allowing the portions to remain slightly uneven. Scatter the coarse sugar over the tops so some muffins receive heavier patches and others show only a light sparkling layer.
- Bake the twelve muffins until the batter rises above the liners and the tops become lightly golden with irregular cracks. The coarse sugar should melt into crisp patches while the centers remain soft and spring back gently when touched.
- Transfer one warm muffin to a white plate after it has cooled enough to hold its shape. Break the muffin open so the moist crumb and fine squash flecks remain visible beneath the uneven golden crust.
Notes
Pro Tips:
- Choose small firm patty pan squash because their tender skin and mild seeds blend smoothly into the muffin batter.
- Measure the grated squash after lightly draining it so the batter receives enough moisture without becoming loose.
- Fold the batter gently and stop when no large flour streaks remain because overmixing can make the muffins chewy.
- Cool the muffins outside the tin after ten minutes so trapped steam does not soften the golden sugar crust.
Storage: Allow the muffins to cool completely before storing because trapped warmth can create condensation and soften the tops. Keep the muffins in an airtight container at room temperature for up to two days while placing a folded paper towel beneath them to absorb excess moisture. Refrigerate the muffins for up to five days when the kitchen is warm and bring each serving to room temperature before eating for the softest crumb. Freeze individually wrapped muffins inside a sealed freezer bag for up to three months. Thaw overnight in the refrigerator or warm a frozen muffin gently until the center becomes soft.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American