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Stack of three yellow squash muffins sat on a white marble countertop. The top muffin has a bite taken out of it, showing the inside. In the background is a wire cooling rack with more muffins.

Yellow Squash Muffins

Liz Mincin
Moist and flavorful yellow squash muffins! This one-bowl recipe for spiced yellow squash zucchini bread muffins is a quick and easy staple, using seasonal summer squash and perfect for stocking up a freezer.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 muffins
Calories 222 kcal

Equipment

  • box grater
  • 12-hole muffin pan
  • large mixing bowl
  • whisk
  • Sieve
  • spatula

Ingredients
 
 

  • ½ cup flavorless oil such as canola oil or sunflower oil
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg ideally at room temperature
  • 1 egg yolk ideally at room temperature
  • 4 oz crushed pineapple well drained
  • 1 cup yellow squash grated
  • 1½ cups all purpose flour or plain flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • pinch ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions
 

  • Preheat the oven to 350℉ (175C/155C Fan) and prepare your muffin pan. Either grease and flour this well, spray with a non-stick cooking spray or line with muffin cases.
  • In a large mixing bowl, whisk together the oil, sugar, vanilla extract, egg and yolk, pineapple and grated squash.
    ½ cup flavorless oil, 1 cup granulated sugar, 1 teaspoon vanilla extract, 1 large egg, 1 egg yolk, 4 oz crushed pineapple, 1 cup yellow squash
  • Once mixed together sift the dry ingredients into the bowl - the flour, baking soda, salt and spices.
    1½ cups all purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, pinch ground cloves, 1 teaspoon baking soda, ½ teaspoon salt
  • Use a spatula to stir the mixture together, ensuring that there are no pockets of unmixed flour.
  • Spoon the batter into your prepared muffin tray and bake in the centre of the preheated oven until risen and golden (about 25-30 minutes). Check the muffins are done by using a toothpick or skewer inserted into one of the central muffins. This should come out clean.
  • Remove from the oven and allow to cool in the pan for about 10 minutes before carefully removing and placing on a wire rack to cool completely.

Nutrition

Calories: 222kcalCarbohydrates: 31gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 30mgSodium: 195mgPotassium: 61mgFiber: 1gSugar: 18gVitamin A: 65IUVitamin C: 2mgCalcium: 10mgIron: 1mg
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