Mini Summer Squash Muffins are loaded with fresh grated yellow squash and Pepper Jack cheese. These savory muffins are great to serve with any summer meal. Their small size makes them easy to pick up and pop into your mouth. You won’t be able to eat just one.
The squash flavor is barely discernible, possibly a negative for squash lovers, but definitely a plus for mothers trying to sneak more vegetables into their children’s diet.
This is a recipe I ripped out of a Taste of the South
Magazine years ago, 2008 to be exact and I enjoy making them every summer. I’ve changed the recipe slightly, using all yellow squash instead of a mixture of squash and zucchini and I’ve made them mini-sized.
When you make the batter it will seem like there is too much squash and cheese in relation to the batter. But once baked, the consistency is just right. They are best served warm from the oven.
Be sure to use Monterey Jack cheese with peppers, Pepper Jack. Without the added heat, these muffins would be on the bland side.
Since squash and zucchini seem to multiply like crazy this time of year, here are a few more ideas for using them up-
Chocolate Chip Zucchini Bread Pancakes
Do you have a favorite way to use up your squash and zucchini?
Summer Squash Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups grated yellow squash
- 1 (8-ounce) block Monterey Jack cheese with peppers,, grated
Instructions
- Preheat oven to 350 degrees and lightly grease a mini muffin pan. (This recipe will make approximately 24 mini muffins.)
- In a large bowl combine dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- Add oil and eggs and whisk to combine.
- Add squash and stir to combine. Add cheese and stir.
- Spoon into prepared muffin pan filling just beneath the top.
- Bake for 18-22 minutes, or until golden brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sharing with The Weekend Potluck at The Country Cook. Be sure to visit!
Excellent Recipe,I liked the very mild taste and texture went well with the chili and beans 👍
I added an extra egg, because I didn’t think there was enough moisture. I put them in the oven, not expecting much….. they were delicious!! I hope my kids will like them too!
So glad you enjoyed them Henriette!
nothing beats a good home baked muffin.. definitely craving one of these squash muffins. love the savoury flavourings.
wow, lovely squash muffins, yum.
The lack of squash flavors works for me!!!! These look delectable! And so very poppable
These muffins with that pepper-jack cheese sounds so delicious! I love that you made them mini 😀
Grated yellow squash sounds so delicious with pepper jack cheese! Why should zucchini get all the fun? This is a great idea!
What a great idea for summer squash Christin! Really clever!
Would be nice to have one or two for breakfast 🙂
Those look absolutely STUNNING! Yum!
Thank you Alessandra! Love your name btw.