Squash Raisin Muffins
Sweet and moist squash raisin muffins with warm cinnamon, perfect for breakfast or snack, offering a comforting flavor combination suitable for all ages.
Ingredients
Instructions
- Heat oven to 375°F (190°C).
- Mix eggs, butter, and cooked squash in a large bowl.
- In another bowl, sift together flour, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet mixture, then fold in raisins until just combined.
- Spoon batter into 12 muffin cups.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Serve warm.
Tips & Substitutions
For added flavor, consider substituting some of the all-purpose flour with whole wheat flour for a nuttier taste. You can also replace raisins with chopped nuts or dried cranberries if you prefer. Make sure to use freshly cooked squash for the best texture and moisture. If the batter seems too thick, add a splash more milk to achieve the desired consistency.
Serving Suggestions
These Squash Raisin Muffins are delightful served warm with a pat of butter or a dollop of cream cheese spread. They pair wonderfully with coffee or tea for breakfast or as a snack. For a festive touch, serve them alongside a Holiday Spread for a cozy gathering. Enjoy them fresh out of the oven or toasted for a crunchy texture.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a zip-top bag for up to three months. To reheat, simply pop them in the microwave for 15-20 seconds or warm them in a 350°F oven for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Raisin Muffins contains roughly 345 calories, with 4g protein, 50g carbohydrates, and 15g fat. It is a good source of calcium (16% of the Daily Value) and iron (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh squash instead of cooked squash?
Yes, you can use fresh squash, but it needs to be cooked and pureed first to maintain the right texture in the muffins. Steam or roast the squash until soft, then mash it before adding it to the batter.
What type of squash works best for these muffins?
Any sweet variety of squash works well, such as butternut or acorn squash. These types provide a pleasant sweetness and moisture. Just ensure the squash is thoroughly cooked and mashed before incorporating it into the recipe.
Can I make these muffins vegan?
Absolutely! To make these muffins vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and replace the milk with a plant-based alternative like almond milk or oat milk. Use vegan butter for a dairy-free version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).