Food Network
Home> Recipes> Baking>
Butternut Squash Muffins with a Frosty Top Recipe

Butternut Squash Muffins with a Frosty Top

Jamie Oliver

Recipe excerpted from Jamie At Home by Jamie Oliver. copyright (c) 2008. Published in the U.S. by Hyperion. All Rights Reserved. www.jamieoliver.com

Show: Jamie at HomeEpisode: Pumpkin and Squash

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (41)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 41

Showing 1-10 of 41

Sort by:

Newest

  • on March 04, 2012

    Flag

    Huge fan of Jaime, not one of my favorites mostly because the frosting just didn't work. It wasn't thick enough and it just ran off the muffins. This recipe works best as a sweet muffin without the frosting, rather than as a dessert. I got 14 muffins out of this, filled all the way to the top so they got that 'mushroom'/cupcake shape. The squash flavor wasn't as pronounced as I would have liked, compared to canned pumpkin, probably because the squash isn't cooked.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 06, 2012

    Flag

    Wow--I made these gluten free and they were so good! My kids gobbled them up. I was skeptical about leaving the skin on the butternut squash & using it raw, but it came out perfect (and I assume not peeling it results in even better fiber content, which I especially appreciate for gluten free cooking b/c it often lacks fiber. I used a mix to make it gluten free (general gluten free mix from Gluten Free Pantry but rather than follow the directions on the box, I added 4 eggs and only 1/4 cup milk (added called for amount of butter. Added the spices from this recipe. I used the recommended 14 oz squash (the squash I bough was 3 lbs so I chopped it in food processesor, split into 3 batches and froze the other 2 batches. I put about 1 cup of squash into the batter. I realize using the GF mix is a huge modification, but I thought this review might be helpful for others who are gluten free--and for those worried about using the uncooked, whole squash as called for. Excellent!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 06, 2011

    Flag

    This recipe was delicious-- the first day! The kids and teenagers in our house ate it up. However, they did not hold up well on the second day even though they were in a sealed container. They were mushy and sticky and no one would eat them after that. So half of them were wasted :( maybe they would be better to freeze, however I will not be making these again unless I have a bigger crowd to eat them all on the first day. Oh well.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 13, 2011

    Flag

    I tried this recipe with pumpkin instead of squash because that's what I had, and they were GREAT! I also added a dash of cardamom. Since I used pumpkin next time I might add a few more spices like nutmeg or all spice.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 03, 2011

    Flag

    I actually had cooked squash already, so instead of using a food processor I just mashed everything together with a spoon and it turned out great. I used something like two cups of cooked sqaush or something close to the original measurement and everyone really liked them. I never tried the frosty top, instead I just quickly made cream cheese icing.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 14, 2011

    Flag

    My husband and son both liked these. I did make the recipe much healthier and they still liked it. I put in 1/2 cup applesauce to substitute some of the oil and I only put in 1 cup of brown sugar. I might add some honey next time. I also added some raisins to 1/2 the batch. A great way to use up butternut squash.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 25, 2011

    Flag

    Has anyone tried this recipe with fresh pumpkin?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 13, 2010

    Flag

    WONDERFUL MUFFINS!!!!!!!!!!!!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 24, 2010

    Flag

    absolutely lovely !! They taste great ,healthy and delicious all rolled up into one. The topping was the best part. Interesting flavor combination you have the cold for the sour cream, the tangy from the clementines and the sweet from icing amazing...

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 24, 2010

    Flag

    These were very tasty! Although, I cant believe no one has mentioned that the recipe made 24-26 standard size muffins. I did use 1/2 brown sugar, 1/2 white and I made a cream cheese frosting so that the 1st graders thought they were getting a special "treat". Next time (there will be a next time - I'll reduce the sugar down to 1.5 cups and I'll sub 1/2 whole wheat flour.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.