Butternut Squash Muffins with French Crumb Topping
So I had this leftover butternut squash, already cooked and mashed, sitting in the fridge for a few days. Totally forgot about it. My sister-in-law had mentioned that she wanted to bake some nice pumpkin muffins…so that got me thinking. I decided to do a test batch with my squash. They’re similar…pumpkin and butternut squash.
Crisco or butter to grease tins
About a cup of cooked, mashed, butternut squash
2 tsp baking powder
1/2 cup sugar
1/4 tsp of salt
Cup and a half of flour
2 tsp pumpkin pie spice
3/4 half and half
1 egg, beaten
1 tbsp butter, melted
Two handfuls chopped pecans
Two handfuls of dried cranberries
French Crumb Topping:
1/3 cup butter
1/3 cup brown sugar
1/2 cup flour
Combine ingredients by criss-crossing two butter knives repeatedly, or with a pastry blending tool, or in your food processor. (I do it old-school with two butter knives, unless I’m in a hurry or tired…then it’s in the big mixer.) Mix until small pebbles and crumbs are formed.
Set oven to 400 degrees. Grease your muffin tin…(I made 6 gigantic muffins, you can also make 12 normal sized muffins.) Puree squash in a blender or food processor. Mix dry ingredients (except pecans and cranberries) in the bowl of your stand-mixer (or any large bowl). In another bowl, mix wet ingredients well, slowly whisk in the squash puree. Once combined, fold the squash mixture into the dry ingredients until just moistened. Then fold in the cranberries and pecans. Do not over-mix this batter, it will become to stiff. Fold only until dry ingredients are absorbed, and you see no more patches of flour.
Spoon muffin batter into your greaed tins, fill about 3/4 full. Sprinkle crumb topping into each muffin tin, over batter.
Bake for about 20 minutes or until toothpick inserted into middle of muffin comes out clean. Enjoy!
I really enjoyed noshing on this while driving to work this morning, although the crumb topping is a bit messy. I was brushing sugar off myself the whole ride! Otherwise, love the taste and texture of it. The cranberries add a nice, soft sweetness, and the pecans add that nice crunch I like. All in all a great way to make use of leftover and abandoned squash. 🙂