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!
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??
Some cayenne would be perfect Jess!
These would be a hit with my daughter – she loves the combo of squash and cheese!
I adore squash! These muffins are smart and so perfect!!
These muffins are adorable, Christin! What a great idea to use squash. And it sounds amazing with that cheese, too!
They look delicious Christin, I have never had squash muffins!
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. 🙂
These muffins make for such an AMAZING breakfast idea Christin!!!!!! I absolutely loved it! <3
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!
These muffins look great Christin, especially with the pepper Jack cheese…YUM!
Thanks for the recipe…hope you are having faun week 😀
I used to hate summer squash but you just made it look so good! I could definitely eat it this way. Love the muffins!