Butternut Squash Muffins with a Frosty Top

Show: Jamie at HomeEpisode: Pumpkin and Squash

Rated: 5 stars out of 5Rate itRead users' reviews (28)

RECIPE
COMMENTS & REVIEWS(28)

Cook Time:
25 min
Level:
Easy
Yield:
12 muffins

Times:

Prep: 25 min
Inactive Prep: 1 hr 0 min
Cook: 25 min
Total:: 1 hr 50 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

14 ounces butternut squash, skin on, deseeded and roughly chopped
2 1/4 cups light soft brown sugar
4 large free-range or organic eggs
Sea salt
2 1/2 cups all-purpose flour, unsifted
2 heaping teaspoons baking powder
Handful of walnuts, chopped
1 teaspoon ground cinnamon
3/4 cup extra-virgin olive oil

For the Frosted Cream Topping:

1 clementine, zested
1 lemon, zested
1/2 lemon, juiced
1/2 cup sour cream
2 heaping tablespoons icing sugar, sifted
1 vanilla bean, split lengthwise and seeds scraped out
Lavender flowers or rose petals, optional

Directions

Preheat the oven to 350 degrees F. Line your muffin tins with paper cups.

Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more.

Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the muffins - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the muffins to cool on a wire rack.

As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it - adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins.

Serve on a lovely plate (on a cake stand if you're feeling elegant, or on a rustic slab if you're more of a hunter-gatherer type!), with the rest of the clementine zest sprinkled over. For an interesting flavor and look, a few dried lavender flowers or rose petals are fantastic.

"Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Banana Muffins with Mascarpone Cream Frosting

Picture of Butternut Squash Muffins with a Frosty Top Recipe

Photo: Butternut Squash Muffins with a Frosty Top

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 15

View all 15 Breakfast Collections

Comments & Reviews

recipe Butternut Squash Muffins with a Frosty Top
Karin Norcross, GA 11-05-2009
Flag

Excellent way to use butternut squash
Rated: 5 stars out of 5

I decided to steam the squash and then puree it. I was afraid my kids wouldn't like the chunks. I added a grated apple and... some pumpkin pie spice. I also did 1/2 whole wheat flour and replaced the nuts with ground flaxseed. The recipe needed a little less olive oil this way, but the muffins came out awesome. Prefect when you have a butternut squash to use up. Great after school snack for kids. Read more
recipe Butternut Squash Muffins with a Frosty Top
Linda Warrenton, VA 10-26-2009
Flag

Easy and flavorful!
Rated: 5 stars out of 5

These moist muffins were delicious plain, but grandchildren and menfolks insisted on topping them with chocolate frosting.... Yum! The squash is almost undetectable, and my husband remarked on the lovely, unique flavor. To answer "What am I missing's" question, I did not cook the squash before grinding it in my food processor. The little ground up squash pieces cook in the baking process. I left out the nuts due to allergies. I may try adding chopped raisins next time I got 24 regular size muffins.Read more
recipe Butternut Squash Muffins with a Frosty Top
Christian fribourg, null 10-26-2009
Flag

Yummy!
Rated: 5 stars out of 5

We love these muffins we make them every Fall now. Delicious!!!
recipe Butternut Squash Muffins with a Frosty Top
Nevar Maricopa, AZ 10-10-2009
Flag

What am I missing?
Rated: 5 stars out of 5

Is the squash supposed to be cooked and the skin removed before putting it in the food processor?
recipe Butternut Squash Muffins with a Frosty Top
Danielle Stockton, CA 10-09-2009
Flag

Super Delicious!
Rated: 5 stars out of 5

What an easy recipe and is so delicious. Finally, I can eat and give the kids muffins without worrying about high fat... content. I didn't make the frosting, but it was sweet and delicious without it. So yummy!Read more
recipe Butternut Squash Muffins with a Frosty Top
elizabeth freedom, NH 03-21-2009
Flag

My daughter calls them "Squash Cupcakes"
Rated: 5 stars out of 5

Being the beginning of spring, my family needed to use up some of the 50 lbs of hubbard squash we processed and froze from... our garden last fall. I used a pound of the squash, reduced the sugar to 1 1/4 cups and reduced the oil to 1/2 cup (I figured since I used more squash, they would still be moist). I also used 1 cup of whole wheat flour instead of all white flour. They were still perfectly sweet (even without the frosty top). Since my family doesn't use pasteurized milk products, I made a vanilla shortening frosting for these instead of sour cream. To store them easier, I filled the "cupcakes" with the frosting. This makes them easy to put in lunches without losing all the frosting to the wrapper. These are incredibly delicious and I have added this recipe to my family's fall harvest cookbook. Also, this made 24 full muffins. THANK YOU!!!Read more