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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 180°C and prepare muffin tins with paper liners, ensuring even spacing for uniform baking.
- Pulse butternut squash in a food processor until finely chopped, creating a smooth vegetable base for the muffins.
- Incorporate light soft brown sugar, eggs, and a delicate pinch of salt into the squash mixture, blending until thoroughly integrated.
- 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.
- Carefully distribute the batter among the prepared paper cases, filling each approximately three-quarters full for optimal rising.
- Bake for 20-25 minutes, monitoring closely and testing doneness with a clean skewer that should emerge without wet batter.
- Transfer muffins to a wire rack, allowing complete cooling and preventing soggy bottoms.
- Prepare the creamy topping by combining clementine and lemon zests with fresh lemon juice in a mixing bowl.
- Whisk in soured cream, icing sugar, and vanilla seeds until the mixture reaches a smooth, velvety consistency.
- Refrigerate the topping to enhance its flavor and firmness while the muffins cool.
- Once muffins have reached room temperature, generously spread the chilled cream topping over each muffin.
- Garnish with remaining clementine zest and optional dried lavender or rose petals for an elegant presentation.
- 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