Honey-Infused Summer Squash Muffins
These delightful Honey-Infused Summer Squash Muffins are a perfect way to utilize the bountiful summer squash from your garden. With moist, tender crumb and a subtle sweetness from raw honey, these muffins are a wholesome treat any time of day. Whether you're using yellow squash or zucchini, this recipe optimally balances the richness of squash and honey, leading to lower oil content without compromising on flavor. Ideal for breakfast, snacks, or a light dessert, these muffins are packed with nutrients and are sure to become a summer favorite. Enjoy them fresh out of the oven or store for later – they freeze beautifully too!
24
Servings
100
Calories
10
Ingredients
Ingredients
eggs
3 (beaten)
granulated sugar
1 1/4 cups
raw honey
1/4 cup
canola oil
1/2 cup
enriched white flour
2 cups
whole wheat flour
1 cup
baking soda
1 teaspoon
baking powder
1/4 teaspoon
cinnamon
2 teaspoons
summer squash or zucchini
3 cups (grated)
Instructions
1
Preheat your oven to 325°F (163°C). Line 24 muffin tins with paper liners or grease them lightly to prevent sticking.
2
In a large mixing bowl, whisk together the beaten eggs, granulated sugar, and raw honey until well combined. Add the canola oil and mix until fully incorporated.
3
In a separate bowl, combine the enriched white flour, whole wheat flour, baking soda, baking powder, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the muffins light and fluffy.
4
Gently fold in the grated summer squash or zucchini until evenly distributed throughout the batter.
5
Using a spoon or a scoop, fill each muffin cup about halfway with the batter to allow for rising during baking.
6
Bake in the preheated oven for approximately 25 minutes or until a toothpick inserted into the center comes out clean.
7
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or store for later.
Nutrition Information
4g
Fat
17g
Carbs
1.25g
Protein
0.83g
Fiber
5.42g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Honey-Infused Summer Squash Muffins?
They are moist and tender muffins made with garden-fresh summer squash or zucchini and sweetened naturally with raw honey.
How many muffins does this recipe yield?
This recipe makes 24 muffins.
What temperature should I bake these muffins at?
The muffins should be baked at 325 degrees Fahrenheit (163 degrees Celsius).
Can I use zucchini instead of yellow summer squash?
Yes, you can use either grated yellow summer squash or zucchini for this recipe.
How many calories are in one muffin?
Each muffin contains approximately 100 calories.
How much honey is in this recipe?
The recipe calls for 1/4 cup of raw honey.
Are these muffins freezer-friendly?
Yes, these muffins freeze beautifully and can be stored for later use.
What types of flour are used in the recipe?
The recipe uses a combination of 2 cups of enriched white flour and 1 cup of whole wheat flour.
How long do the muffins need to bake?
They should be baked for approximately 25 minutes.
How much sugar is in each muffin?
There are 5.42 grams of sugar per serving.
Do I need to peel the squash before grating?
No, peeling is not necessary; simply grate the summer squash or zucchini directly into the measuring cup.
Can I substitute the canola oil?
While canola oil is specified, you can typically substitute it with another neutral-flavored oil or melted coconut oil.
How full should I fill the muffin cups?
Fill each muffin cup about halfway with the batter to allow room for the muffins to rise.
Is this recipe considered healthy?
Yes, these muffins are nutrient-dense, use whole wheat flour, and have a lower oil content due to the inclusion of squash.
How many eggs are required?
The recipe requires 3 beaten eggs.
What spice is used to flavor the muffins?
The muffins are flavored with 2 teaspoons of cinnamon.
How much protein is in each muffin?
Each muffin contains 1.25 grams of protein.
What are the leavening agents used in this recipe?
The recipe uses 1 teaspoon of baking soda and 1/4 teaspoon of baking powder.
How much fat is in one muffin?
There are 4 grams of fat per muffin.
How should I store the muffins?
You can store them in an airtight container at room temperature or in the freezer for longer storage.
Are these muffins good for breakfast?
Absolutely, they are a wholesome treat perfect for breakfast, snacks, or dessert.
What is the fiber content of these muffins?
Each muffin contains 0.83 grams of fiber.
How much squash do I need in total?
You will need 3 cups of grated summer squash or zucchini.
How do I know when the muffins are fully baked?
They are done when a toothpick inserted into the center of a muffin comes out clean.
What is the total carbohydrate count per serving?
Each muffin contains 17 grams of carbohydrates.
Do I need to use paper liners?
You can use paper liners or grease the muffin tins lightly to prevent sticking.
Should I cool the muffins in the pan?
Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Can I use granulated sugar?
Yes, the recipe requires 1 1/4 cups of granulated sugar in addition to the honey.
Is there any salt or sodium in this recipe?
The specific sodium amount is not listed, but the leavening agents contain sodium.
What is the serving size for this recipe?
The serving size is one muffin, and the recipe makes 24 servings.