Butternut Squash Oat Muffins With Candied Ginger
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 130grams all-purpose flour (about 1 cup)
- 100grams whole-wheat flour (about ⅔ cup)
- 50grams oats (about ½ cup)
- 55grams light brown sugar (about ⅓ cup)
- 13grams baking powder (about 1 tablespoon)
- 3grams fine sea salt (about 1 teaspoon)
- 3grams ground cinnamon (about 1 teaspoon)
- ¼teaspoon nutmeg
- Zest of 1 lemon, finely grated
- 2large eggs, room temperature
- ½cup Greek yogurt, room temperature
- 10tablespoons unsalted butter, melted and cooled
- ¼cup maple syrup
- 130grams finely shredded butternut squash (about 1½ cups)
- 35grams finely chopped candied ginger (about ¼ cup)
Nutritional analysis per serving (12 servings)
252 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 5 grams protein; 225 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees and grease a muffin tin.
- Step 2
In a large bowl, whisk together the flours, oats, sugar, baking powder, salt, spices and lemon zest. In a small bowl or glass measuring cup, whisk together the eggs, Greek yogurt, melted butter and maple syrup. Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until almost combined — the batter will be very thick. Then fold in the shredded squash and candied ginger.
- Step 3
Spoon the batter into the muffin tin. Bake for 20 minutes or so, or until the muffins are lightly golden and spring back when touched. Cool for 5 minutes in the pan before turning them out on a wire rack.
Private Notes
Comments
I made this recipe nearly exactly per the recipe, except I doubled it and used sour cream for yogurt (because it was what I had on hand). I also added about 3/4 teaspoon of cardamom. They are absolutely lovely, my go-to when I have squash to get rid of! One thing to note is that they do not rise significantly, so fill the cups with batter nearly to the tops to get a nice, full size muffin.
These are delicious, everyone wanted to know what was in them. I would start mixing in the squash and candied ginger when you still see lots of flour in the batter - my finely grated squash clumped and I was afraid that I would over mix my batter before I got it blended in. I used delicata squash; it turned out well - but with hand grating, the recipe definitely takes more than 40 minutes start to finish! I also added 1/2 teaspoon of cardamom to the spices.
The amount of ginger in the original recipe gives it a little bit of warmth, so I near doubled the ginger to 50 gms for a more oomph and added finely chopped dates for depth and a slightly sweeter taste - one date per 4 muffins or three in total for this recipe. I also mix the shredded squash and ginger in with the wet ingredients as I find it easier to distribute the ginger and really get the squash into the mix before the batter gets too thick.
Great recipe. Super scrumptious.
Excellent muffins! Not too sweet despite the candied ginger. I made two small changes. I had sour cream I wanted to use up, so subbed that for the yogurt, and I had an egg white left over from another baking project, so added that along with the two eggs. Maybe it was the extra egg white, but I got beautifully domed muffins in contrast to the commenter who noted that they did not rise much. I grated the squash and chopped the ginger the night before, which helped break up the tasks.
(Don’t read if you are a recipe purist.) I didn’t have whole wheat flour, so I used a combination of rye, buckwheat and chickpea flour (seemed to work). I did not have candied ginger so used one square of TJ frozen ginger (wished I had used more). I didn’t have squash so used apple. Really nice muffins, not too sweet, flavorful, and easy to make. But like some others I will use only a stick of butter next time. And I would like to try the original recipe if I ever have all ingredients lines up.
Use this recipe for a loaf of quick bread?