Name: Butternut Squash, Coconut, and Ginger Muffins
Yield: Makes 12 muffins
Ingredients: 2 large eggs; 10 Tbsp. unsalted butter, melted; 2/3 cup buttermilk; 2 tsp. grated peeled ginger (from one 2" piece); 2/3 cup plus 2 Tbsp. (packed) light brown sugar; 2 cups all-purpose flour; 2 tsp. baking powder; 1/4 tsp. baking soda; 1 tsp. ground cinnamon; 1 tsp. kosher salt; 2 cups grated (on large holes of box grater) peeled butternut squash (9 oz., from about 1/4 of a large squash); 3/4 cup unsweetened shredded coconut; 3/4 cup coarsely chopped pecans

Single muffin with a craggy sugared top against a white background.

Photo by Alex Lau, Food Styling by Sue Li

Like the best possible Morning Glory muffins, but with grated butternut squash instead of carrot. Butternut squash season starts in early fall. Look for very firm and heavy squash with fresh-looking stems. The skin should be smooth and unblemished. Size doesn’t make a difference in flavor, but squash with long necks are generally easier to peel and break down.

Recipe information

Yield
Makes 12 muffins

Ingredients

2 large eggs

10 Tbsp. unsalted butter, melted

2/3 cup buttermilk

2 tsp. grated peeled ginger (from one 2" piece)

2/3 cup plus 2 Tbsp. (packed) light brown sugar

2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. kosher salt

2 cups grated (on large holes of box grater) peeled butternut squash (9 oz., from about 1/4 of a large squash)

3/4 cup unsweetened shredded coconut

3/4 cup coarsely chopped pecans

Preparation

Step 1
Preheat oven to 375°F. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, buttermilk, ginger, and 2/3 cup brown sugar in a medium bowl. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix egg mixture into dry ingredients with a wooden spoon or rubber spatula until just combined. Mix in squash, coconut, and pecans.
Step 2
Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin). Sprinkle remaining 2 Tbsp. brown sugar on top.
Step 3
Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 30–32 minutes. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
Do Ahead
Step 4
Muffins can be made 3 days ahead. Store airtight at room temperature, or freeze up to 2 months.

TagsMuffin Pastries Butternut Squash Squash Vegetable Coconut Fruit Ginger Herbs & Spices Snack Breakfast Brunch Vegetarian Baking Fall Bon Appétit

Recipe notes

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