Summer Squash Muffins
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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.
Course Muffins
Cuisine Southern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 319kcal
Author Christin Mahrlig


  • 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.


Adapted from Taste of the South Magazine


Calories: 319kcal