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-
Do you have a favorite way to use up your squash and zucchini?
Summer Squash Muffins
- 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
- 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.
Sharing with The Weekend Potluck at The Country Cook. Be sure to visit!