epicurious4.7
Butternut Squash and Coconut Muffins
Like the best possible Morning Glory muffins, but with grated butternut squash instead of carrot.
👥 1 Servings👤 Anna Stockwell📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●spatula
- ●wooden spoon
- ●oven
📝 Preparation Steps
1
Preheat oven to 375°. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, buttermilk, ginger, and ⅔ 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.
large eggs2
2
Divide batter among muffin cups, filling to the brim (about ½ cup batter per muffin). Sprinkle remaining 2 Tbsp. brown sugar on top.
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.
4
Do Ahead: Muffins can be made 3 days ahead. Store airtight at room temperature, or freeze up to 2 months.
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