Cinnamon Crunch Butternut Squash Muffins

Cinnamon Crunch Butternut Squash Muffins are super moist muffins with a spiced roasted butternut squash batter and a crunchy cinnamon sugar top.

These superbly moist little muffins came about a bit by accident.  I knew for sure I was making muffins today.  I recently bought a silicone muffin pan and a silicone mini muffin pan and they've been begging to be baked in ever since I got them.

I decided that I was going to attempt a squash muffin...butternut squash, to be exact.  I've been kicking around a butternut squash (well, not really kicking because who kicks a squash?) that I picked up at the store over a week ago.  It was starting to look a little rough, with a few nicks in the skin from the "kicking".

I turned to good old Google which led me to a muffin recipe that sounded like exactly what I was looking for.  Not a ton of added sugar, simple spices, and that moist deliciousness I was after.

I wanted to make a muffin that would be good as breakfast or an afternoon snack for the kids.  The love cinnamon-y flavored things and I just knew the slightly sweet squash would go great with the spiced flavor.  The cinnamon sugar top contrasts the moist texture of the muffins perfectly.  So yummy!

Going through the extra step of roasting the squash gives it that sweet nutty caramelized flavor, so that's why I went that route for the squash preparation.  You could easily steam or boil the squash, but doesn't that golden caramelization just make your mouth water?  Mmmmm, it does for me.  It just adds another layer of flavor that can't be beat.

It takes minimal effort and just a little extra time to roast the squash.  Cut it up, scoop the seeds, and roast in the oven.  Easy peasy.

This recipe only utilizes half of the squash, but I highly suggest roasting the whole thing and eating the other half alongside something basic like roasted chicken for dinner. Simple and delicious.

I do think it's important to mention the versatility of this recipe!  ANY hard squash would be great as a substitution for the butternut squash.  Think sweet potatoes, acorn squash, or any other winter squash.  Just as long as you end up with 1 3/4 cups, you're golden.

These muffins were a big hit with the kids (and me)!  I made some of them in the mini muffin tin, which were the perfect little bites for the kiddos.  I ate one, okay two, of the larger muffins I made in the full sized muffin tin.  I enjoyed mine warm with some butter tucked in the middle.  Moist texture, crunchy cinnamon top, and a pat of melty butter.  Perfection!

Cinnamon Crunch Butternut Squash Muffins

   

Ingredients

FOR MUFFINS

• 1 small (7-inch) butternut squash 
• 1 3/4 cups all-purpose flour
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1/2 cup sugar
• 1/2 cup canola oil
• 1/2 cup milk
• 1/2 tsp orange extract, or grated zest of 1 orange
• 3/4 cup raisins

FOR TOPPING

• 3 tbsp sugar
• 1 tbsp ground cinnamon

Instructions

1. To make the topping: In a small bowl, stir together the sugar and cinnamon. Set aside.
2. To roast the squash: Preheat an oven to 400°F.  Cut the squash lengthwise into quarters.  Scoop out the seeds and discard (no!) or save for roasting later (yes!).  Bake for 35-45 minutes or until the squash is tender and can easily be pierced with a sharp knife.  Remove from the oven and set aside to slightly cool.  When cool enough to handle, peel off the skin, transfer half of the squash to a bowl, and mash with a fork.  The mashed squash should measure right around 1 3/4 cups.  Wrap up the other half of the squash for another use.
3. To make the muffins: In a bowl, stir together the flour, cinnamon, nutmeg, baking powder and salt.
4. In another bowl, combine the eggs, sugar, oil, milk and orange extract and whisk vigorously for 1 minute. Add the mashed butternut squash and beat until completely blended. Add the flour mixture and stir until just evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the raisins until just evenly distributed, no more than a few strokes. Do not over mix.
5. Spoon the batter into the muffin cups, filling them three-fourths full. Sprinkle with the topping, dividing evenly. Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean.  For mini muffins, bake for 10 to 15 minutes.  For regular-sized muffins, bake for 20-25 minutes.  Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm, with butter.  Makes 45-48 mini muffins or 22-24 regular-sized muffins.

Notes

• Try subbing out the butternut squash with sweet potatoes or another winter squash!
• Source: Adapted from Cinnamon-Crunch Sweet Potato Muffins from Williams-Sonoma.