Home ยป Recipes ยป Breads and Muffins ยป Summer Squash Muffins

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

Summer Squash Muffins

Savory bite-sized muffins loaded with grated yellow squash and Pepper Jack cheese. They are a little spicy and have a hint of sweetness.
PREP: 10 mins
COOK: 20 mins
TOTAL: 30 mins
SERVINGS: 8

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

Adapted from Taste of the South Magazine

Nutrition

Calories: 319kcal
Author: Christin Mahrlig
Course: Muffins
Cuisine: Southern

Want to Save This Recipe?

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

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

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. Thalia @ butter and brioche

    nothing beats a good home baked muffin.. definitely craving one of these squash muffins. love the savoury flavourings.

  3. Lindsey @ American Heritage Cooking

    The lack of squash flavors works for me!!!! These look delectable! And so very poppable

  4. Cindy @ Pick Fresh Foods

    These muffins with that pepper-jack cheese sounds so delicious! I love that you made them mini ๐Ÿ˜€

  5. Grated yellow squash sounds so delicious with pepper jack cheese! Why should zucchini get all the fun? This is a great idea!

  6. Jess @ Flying on Jess Fuel

    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??

  7. Shashi @ runninsrilankan

    These would be a hit with my daughter – she loves the combo of squash and cheese!

  8. Gayle @ Pumpkin 'N Spice

    These muffins are adorable, Christin! What a great idea to use squash. And it sounds amazing with that cheese, too!

  9. Sarah@WholeandHeavenlyOven

    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. ๐Ÿ™‚

  10. Samina | The Cupcake Confession

    These muffins make for such an AMAZING breakfast idea Christin!!!!!! I absolutely loved it! <3

  11. Jessica @ Sweet Menu

    Oooh these look so yummy! I love savoury muffins. One thing we wish we could get in Aus is American Monterey Jack cheese – that would make these amazing!

  12. These muffins look great Christin, especially with the pepper Jack cheese…YUM!
    Thanks for the recipe…hope you are having faun week ๐Ÿ˜€

  13. Ashley @ Wishes & Dishes

    I used to hate summer squash but you just made it look so good! I could definitely eat it this way. Love the muffins!

Scroll to Top