Frosty Top Butternut Squash Muffins Recipe: Cozy Fall Sweetness

Cold mornings call for a delightful butternut squash muffin that warms the soul with its frosty top surprise.

Sweet aromas will dance through your kitchen while baking these delectable treats.

Crisp autumn vibes emerge from each perfectly spiced bite.

Seasonal ingredients blend into a comforting masterpiece that feels like a warm hug.

Nutmeg and cinnamon create magic within these soft, tender morsels.

Bakers of all skill levels can easily craft these delightful breakfast companions.

Whip up a batch and watch smiles spread across eager faces.

FAQs

• Can I use a different type of squash for this recipe?

Yes, you can substitute butternut squash with pumpkin or sweet potato. These alternatives provide similar moisture and sweetness to the muffins.

• Is it necessary to use a food processor?

While a food processor makes mixing easier, you can also grate the squash manually or use a blender. The key is to create fine, uniform pieces for even baking.

• How do I prevent the muffins from becoming dry?

Avoid overmixing the batter and don’t overbake. Check the muffins a few minutes before the recommended baking time and remove them from the oven when a skewer comes out clean.

• Can I make these muffins gluten-free?

Yes, simply replace the plain flour with a gluten-free flour blend. Make sure to choose a blend suitable for baking to maintain the muffins’ texture.

Butternut Muffins With a Frosty Sweet Top

• Quick Seasonal Delight: Transforms butternut squash into a delectable muffin in just 30 minutes, making it an ideal last-minute dessert for unexpected guests or spontaneous baking moments.
• Versatile Flavor Profile: Combines surprising ingredients like olive oil, walnuts, and citrus zest to create a complex taste that appeals to both adults and children, making it suitable for casual brunches or afternoon tea gatherings.
• Elegant Presentation Hack: Elevates a basic muffin with a sophisticated frosted cream topping and optional edible flower garnish, turning an ordinary treat into a visually stunning dessert that looks professionally made.

Butternut Squash Muffins What You’ll Need

• Plain Flour: Provides structure and base for the muffins, whole wheat flour can be a nutritious alternative.
• Baking Powder: Helps muffins rise and creates a light, fluffy texture.
• Ground Cinnamon: Adds warm, sweet spice that complements butternut squash perfectly.

• Butternut Squash: Star ingredient that adds moisture and natural sweetness to the muffins.
• Eggs: Bind ingredients together and contribute to rich texture.
• Extra Virgin Olive Oil: Ensures moist muffins with a subtle fruity undertone.
• Light Soft Brown Sugar: Provides deep caramel-like sweetness and helps retain moisture.

• Walnuts: Chopped nuts that add crunch and nutty depth to the muffins.
• Soured Cream: Creates smooth, tangy frosting with rich consistency.
• Icing Sugar: Sweetens and stabilizes the cream topping.
• Clementine Zest, Lemon Zest: Bright citrus notes that elevate the overall flavor profile.
• Lemon Juice: Balances sweetness and adds fresh tanginess.
• Vanilla Seeds: Provides elegant, complex sweetness to the topping.
• Salt: Enhances and balances all other flavors in the recipe.
• Dried Lavender Flowers, Rose Petals: Optional elegant garnish for visual appeal.

Butternut Muffin Baking Instructions with Frosty Tops

Step 1: Prepare Muffin Batter

Grab your food processor and finely chop the butternut squash.

• Light soft brown sugar
• Eggs
• Salt

Pulse the mixture until everything blends smoothly.

• Plain flour
• Baking powder
• Chopped walnuts
• Ground cinnamon
• Extra virgin olive oil

Blend carefully, avoiding overmixing to keep the batter light and fluffy.

Step 2: Bake Muffins

Line your muffin tin with paper cases.

Pour the batter evenly into each case.

Slide the tin into an oven preheated to 180°C/350°F.

Bake for 20-25 minutes.

Check doneness by inserting a skewer into the center – it should come out clean.

Transfer muffins to a wire rack and let them cool completely.

Step 3: Whip Up Zesty Cream Topping

• Most of the clementine zest
• All of the lemon zest
• Lemon juice
• Soured cream
• Icing sugar
• Vanilla seeds

Whisk until the mixture becomes smooth and creamy.

Adjust the lemon juice and sugar to match your taste preferences.

Chill the topping in the refrigerator.

Step 4: Decorate and Garnish

Once the muffins have cooled, generously spoon the zesty cream topping over each one.

Sprinkle the remaining clementine zest on top.

For an elegant touch, add a few dried lavender flowers or rose petals.

Step 5: Serve and Enjoy

Present your muffins on a beautiful cake stand or rustic plate.

Pair with a steaming cup of tea or coffee for a delightful treat that’s sure to impress.

Muffin Top Tips for Butternut Squash with a Frosty Twist

• Gently fold ingredients until just combined to keep muffins tender and prevent tough, dense textures.
• Swap walnuts with pecans or almonds for different flavor profiles or omit for nut-free options.
• Use fresh citrus zest for maximum flavor and brighten the overall taste of the muffin.
• Prepare frosting in advance and store in refrigerator up to 2 days before serving for convenient meal planning.
• Replace soured cream with coconut yogurt or dairy-free cream cheese for vegan-friendly version.

Save Butternut Squash Muffins

• Store cooled muffins in an airtight container in the refrigerator for up to 4 days. Separate layers with parchment paper to prevent sticking.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer bag. Freeze for maximum 2 months. Thaw overnight in the refrigerator before serving.
• Warm muffins gently in the microwave for 15-20 seconds or in a preheated oven at 160°C/325°F for 5-7 minutes. Remove frosting before reheating to prevent melting.
• For best taste and texture, consume muffins within 2-3 days. Bring refrigerated muffins to room temperature before serving to enjoy their full flavor.

Warm Drinks for Butternut Squash Muffins

• Pair with Spiced Chai Latte: Complement the warm cinnamon and butternut squash flavors with a creamy, spiced chai that echoes the muffin's aromatic profile.
• Match with Caramel Macchiato: The sweet, rich coffee drink balances the muffin's nutty and citrusy notes while providing a luxurious beverage experience.
• Enhance with Honeyed Orange Herbal Tea: A delicate, floral tea that highlights the citrus zest and provides a light, refreshing contrast to the dense muffin texture.
• Serve alongside Vanilla Bean Ice Cream: Create a decadent dessert combination where the cold, creamy vanilla perfectly offsets the warm, spiced muffin.

Butternut Muffins with Autumn Flavor Edits

• Gluten-Free Version: Replace plain flour with almond flour or gluten-free all-purpose flour blend for those with wheat sensitivities.
• Vegan Adaptation: Swap eggs with mashed banana or flax eggs, use coconut cream instead of soured cream, and replace butter with plant-based margarine in the frosting.
• Low-Sugar Option: Substitute light brown sugar with stevia or monk fruit sweetener, reduce overall sugar content, and use Greek yogurt for a tangier, lighter topping.
• Nut-Free Alternative: Omit walnuts completely or replace with sunflower seeds for those with nut allergies, maintaining the muffin's texture and nutritional profile.

Frosty Top Butternut Squash Muffins Recipe

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4.7 from 28 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Comforting “Frosty Top Butternut Squash Muffins” blend autumn’s warmth with sweet, nutty flavors that embrace seasonal baking delight. Creamy butternut squash and delicate spices merge in these irresistible muffins you’ll savor with pure culinary pleasure.

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Ingredients

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Muffin Base Ingredients:

• 400 grams (14.11 ounces) butternut squash, skin on, deseeded and roughly chopped
• 4 large free-range eggs
• 350 grams (12.35 ounces) light soft brown sugar
• 175 milliliters (5.92 fluid ounces) extra virgin olive oil

Dry Ingredients:

• 300 grams (10.58 ounces) plain flour, unsifted
• 2 heaped teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 handful walnuts, roughly chopped

Frosted Cream Topping Ingredients:

• 140 milliliters (4.73 fluid ounces) soured cream
• 2 heaped tablespoons icing sugar, sifted
• 1 vanilla pod, split lengthways and seeds scraped out
• Zest of 1 clementine
• Zest of 1 lemon
• Juice of 1/2 a lemon
• Optional: lavender flowers or rose petals

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Instructions

1. Preheat the oven to 180°C and prepare muffin tins with paper liners, ensuring even spacing for uniform baking.
2. Pulse butternut squash in a food processor until finely chopped, creating a smooth vegetable base for the muffins.
3. Incorporate light soft brown sugar, eggs, and a delicate pinch of salt into the squash mixture, blending until thoroughly integrated.
4. Gently fold in plain flour, baking powder, chopped walnuts, ground cinnamon, and extra virgin olive oil, stirring with minimal movement to maintain a tender texture.
5. Carefully distribute the batter among the prepared paper cases, filling each approximately three-quarters full for optimal rising.
6. Bake for 20-25 minutes, monitoring closely and testing doneness with a clean skewer that should emerge without wet batter.
7. Transfer muffins to a wire rack, allowing complete cooling and preventing soggy bottoms.
8. Prepare the creamy topping by combining clementine and lemon zests with fresh lemon juice in a mixing bowl.
9. Whisk in soured cream, icing sugar, and vanilla seeds until the mixture reaches a smooth, velvety consistency.
10. Refrigerate the topping to enhance its flavor and firmness while the muffins cool.
11. Once muffins have reached room temperature, generously spread the chilled cream topping over each muffin.
12. Garnish with remaining clementine zest and optional dried lavender or rose petals for an elegant presentation.
13. Serve on a decorative stand or plate, pairing perfectly with a warm beverage for a delightful culinary experience.

Notes

• Swap butternut squash with pumpkin or sweet potato for a different flavor profile and added nutrition.
• Toast walnuts briefly before chopping to enhance their nutty flavor and add a delightful crunch to the muffins.
• Make the recipe gluten-free by substituting plain flour with almond flour or a gluten-free blend for those with dietary restrictions.
• Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie version that’s still deliciously sweet.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg