Saturday, February 1, 2014

Make This!!!

Butternut Squash Muffins!


These muffins are so good! Seriously, they are the best muffins I have ever made. No joke!  They look a lot like pumpkin muffins, but taste completely different - more reminiscent of honey+molasses. Not only do they taste amazing, they are also pretty to look at.

I made a batch a few weeks ago and my family assumed they were pumpkin muffins. Naseem ate one, and asked, "Are these pumpkin muffins?" I gleefully replied they were butternut squash. Naseem shrugged (as only Naseem can!) and ate another. If that isn't an endorsement, I don't know what is. The next day I took one to a butternut squash loving coworker. Her reply: "Those are freakin' delicious!"
I love the texture and chunks of butternut squash in these muffins.

Do yourself a favor and bake these muffins!

Butternut Squash Muffins adapted slightly from Tarlet Sweets

For butternut squash puree
1 large butternut squash, halved lengthways and scraped of seeds
Note: I buy the prewashed & cut butternut squash from Costco and just roast it in my oven with olive oil & sea salt for an hour at 350*. I let it cool overnight and pureed it in my food processor, which yielded 2 cups (so you will have 1/2 cup of pureed squash left over as the recipe only needs 1.5 cups).

For streusel
1/2 cup granulated sugar
1/4 cup plus 2 Tbsp. all-purpose flour
3 Tbsp. cold butter, cubed
*See note below

For muffins
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1/8 tsp. ground cardamom
1/2 tsp. salt
1 1/2 cups butternut squash puree
1/4 cup melted coconut oil
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs (room temp so the coconut oil won't clump)
1 tsp. pure vanilla extract

Make squash puree.

For the streusel, in a small bowl, whisk together sugar and flour. Work in butter with your fingertips until mixture resembles coarse meal. NOTE: make sure you make the streusel as directed. I always make my streusel with a fork, but used my fingertips this time. The streusel was absolutely perfect.

Preheat to 350 degrees F and line a regular muffin tin with baking cups. In a large bowl, whisk flour, baking soda, baking powder, spices, and salt to combine. In the bowl of a stand mixer fitted with the paddle attachment, mix together the butternut squash puree, coconut oil, and sugars on low until combined. Add eggs one at a time, mixing well after each. Add vanilla and beat for a few seconds.

With mixer on low, incorporate dry ingredients until just combined. Pour batter into muffin cups until each is about 2/3 full and sprinkle generously, completely covering the top of the batter, with streusel.

Make sure to completely cover the batter with the streusel!

Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean and tops spring back when lightly pressed. Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

After you have waited a few minutes, cut one open and apply a generous pat of butter. You're welcome!☺


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