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Butternut Squash, Apple, and Hazelnut Muffins
Credit:
Marcus Nilsson
Recipe Summary
Yield: Makes 12
Ingredients
Ingredient Checklist
1/2 small butternut squash, peeled, seeded, and diced (3 cups)
3/4 cup superfine brown rice flour
1/2 cup millet flour
1/2 cup hazelnut flour
1/2 teaspoon fine-grain sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 large eggs
1/2 cup light brown sugar
1/4 cup cane sugar
1/3 cup coconut oil, melted
1 teaspoons pure vanilla extract
1/2 teaspoons grated lemon zest
1 sweet apple, such as Gala, peeled, cored, and grated (1 cup)
2 tablespoons chopped hazelnuts
Cook's Notes
Combined with grated apple and steamed squash, healthy-fat-rich hazelnut flour ensures a perfectly moist texture in these autumnal treats.
Gallery
Butternut Squash, Apple, and Hazelnut Muffins
Credit:
Marcus Nilsson
Recipe Summary
Yield: Makes 12
Gallery
Butternut Squash, Apple, and Hazelnut Muffins
Credit:
Marcus Nilsson
Butternut Squash, Apple, and Hazelnut Muffins
Credit:
Marcus Nilsson
Butternut Squash, Apple, and Hazelnut Muffins
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 1/2 small butternut squash, peeled, seeded, and diced (3 cups)
- 3/4 cup superfine brown rice flour
- 1/2 cup millet flour
- 1/2 cup hazelnut flour
- 1/2 teaspoon fine-grain sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 3 large eggs
- 1/2 cup light brown sugar
- 1/4 cup cane sugar
- 1/3 cup coconut oil, melted
- 1 teaspoons pure vanilla extract
- 1/2 teaspoons grated lemon zest
- 1 sweet apple, such as Gala, peeled, cored, and grated (1 cup)
- 2 tablespoons chopped hazelnuts
Directions
Heat oven to 350 degrees and line a muffin pan with 12 baking cups.
Steam squash until tender, about 10 minutes, then transfer to a food processor and puree until smooth.
In a large bowl, whisk together flours, salt, baking soda, baking powder, cinnamon, and ginger. In another bowl, whisk together eggs, 1/2 cup squash puree, sugars, oil, vanilla, and lemon zest.
Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts.
Bake until golden brown and a toothpick inserted in centers comes out clean, about 18 minutes. Transfer to a wire rack to cool.
Cook's Notes
Combined with grated apple and steamed squash, healthy-fat-rich hazelnut flour ensures a perfectly moist texture in these autumnal treats.
Cook’s Notes
Combined with grated apple and steamed squash, healthy-fat-rich hazelnut flour ensures a perfectly moist texture in these autumnal treats.
Reviews (4)
Add Rating & Review
31 Ratings
5 star values:
15
4 star values:
7
3 star values:
7
2 star values:
1
1 star values:
1
Reviews (4)
Add Rating & Review
31 Ratings
5 star values:
15
4 star values:
7
3 star values:
7
2 star values:
1
1 star values:
1
Add Rating & Review
31 Ratings
5 star values:
15
4 star values:
7
3 star values:
7
2 star values:
1
1 star values:
1
31 Ratings
5 star values:
15
4 star values:
7
3 star values:
7
2 star values:
1
1 star values:
1
31 Ratings
5 star values:
15
4 star values:
7
3 star values:
7
2 star values:
1
1 star values:
1
- 5 star values:
- 15
- 4 star values:
- 7
- 3 star values:
- 7
- 2 star values:
- 1
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
04/29/2017
Moist, delicate and full of flavor. I've made these a number of times and I'm always pleased. I've used butternut squash and also subs[filtered]uted with pumpkin. I double the ginger and cinnamon for a little more [filtered]e. A winner!
Martha Stewart Member
Rating: Unrated
10/16/2012
Super delicious and moist. I made this into a loaf as I don't have a muffin tin and baked for 40 mins. Made it to go with a picnic lunch on the weekend and got many comments on how good it was. Lovely Autumnal Recipe!
Martha Stewart Member
Rating: Unrated
10/04/2012
So the final amount of squash you add to the recipe is 1/2 cup? The directions confused me as it said 3 cups in the ingredients list. Thanks for clarifying!
Martha Stewart Member
Rating: 5 stars
10/03/2012
Quite possibly the best muffins I've had to date. They were so moist and flavorful.
Martha Stewart Member
Rating: 5 stars
04/29/2017
Moist, delicate and full of flavor. I've made these a number of times and I'm always pleased. I've used butternut squash and also subs[filtered]uted with pumpkin. I double the ginger and cinnamon for a little more [filtered]e. A winner!
Rating: 5 stars
Rating: Unrated
10/16/2012
Super delicious and moist. I made this into a loaf as I don't have a muffin tin and baked for 40 mins. Made it to go with a picnic lunch on the weekend and got many comments on how good it was. Lovely Autumnal Recipe!
Rating: Unrated
Rating: Unrated
10/04/2012
So the final amount of squash you add to the recipe is 1/2 cup? The directions confused me as it said 3 cups in the ingredients list. Thanks for clarifying!
Rating: 5 stars
10/03/2012
Quite possibly the best muffins I've had to date. They were so moist and flavorful.
All Reviews for Butternut Squash, Apple, and Hazelnut Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Butternut Squash, Apple, and Hazelnut Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
