Butternut Squash and Yogurt Muffins
Makes: 12 muffins
Total Time: 40 minutes, plus cooling time
Hands-On Time: 20 minutes
Nice to Know: You can grate butternut squash on the large holes
of a box grater or process it through the shredding
disc of a food processor.
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground nutmeg
1 cup plain whole or low-fat yogurt (not Greek)
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
2 cups grated peeled butternut squash (about 9 ounces), see Nice to Know
- Arrange a rack in the middle and heat the oven to 400°F. Line a standard 12-muffin baking pan with paper cupcake liners; set aside.
- Place the flour, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl and whisk to combine; set aside.
- Place the yogurt, sugars, eggs, butter, and vanilla in another large bowl and whisk until smooth and combined. Stir in the butternut squash.
- Pour the yogurt mixture over the flour mixture and stir until just evenly mixed, about 20 strokes. (A few lumps will remain, but don't overmix- the batter will be thick but the ingredients should be evenly incorporated.)
- Divide the batter among the prepared muffin cups (they will each be very full). Bake until a toothpick or tester inserted in the center of a muffin comes out clean, about 18 minutes. Let the muffins cool in the pan 5 minutes, then remove to a wire rack and let cool at least 15 minutes more before serving.