Summer Squash Muffins

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.

Summer Squash Muffins

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.

Summer Squash Muffins

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.

Summer Squash Muffins

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-

Pimento Cheese Stuffed Squash

Squash Puppies

Lasagna Zucchini Boats

Chocolate Chip Zucchini Bread Pancakes

Do you have a favorite way to use up your squash and zucchini?

Summer Squash Muffins

Summer Squash Muffins
Print
Summer Squash Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Savory bite-sized muffins loaded with grated yellow squash and Pepper Jack cheese. They are a little spicy and have a hint of sweetness.
Course: Muffins
Cuisine: Southern
Servings: 8
Calories: 319 kcal
Author: Christin Mahrlig
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
  1. Preheat oven to 350 degrees and lightly grease a mini muffin pan. (This recipe will make approximately 24 mini muffins.)
  2. In a large bowl combine dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  3. Add oil and eggs and whisk to combine.
  4. Add squash and stir to combine. Add cheese and stir.
  5. Spoon into prepared muffin pan filling just beneath the top.
  6. Bake for 18-22 minutes, or until golden brown.
Recipe Notes

Adapted from Taste of the South Magazine

Nutrition Facts
Summer Squash Muffins
Amount Per Serving
Calories 319
* Percent Daily Values are based on a 2000 calorie diet.

Sharing with The Weekend Potluck at The Country Cook. Be sure to visit!

22 thoughts on “Summer Squash Muffins

  1. 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!

  2. Oh wow! I always use summer squash in my “zucchini” bread when I have too many squashes in the garden… but I never thought to make SAVORY muffins with them!! The pepperjack sounds awesome! Maybe a little cayenne to pep them up??

  3. Seriously, you are the QUEEN of all summer squash and zucchini recipes, Christin! I ADORE savory muffins and these little puppies look like the perfect way for me to use up the rest of my garden summer squash! Pinned. πŸ™‚

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