Streusel Topped Squash Muffins

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These muffins are incredibly moist, have a combination of flavors that leave you wanting more, with a crispy streusel topping. BLISS!

Below is a link of how to bake and freeze winter squash.

Streusel Topped Squash Muffins

Muffin Ingredients:

2 cups flour

1/3 cup packed brown sugar

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

2 eggs, beaten

3/4 cup mashed and cooked butternut squash or other winter squash

3/4 cup light corn syrup

1/4 cup butter, melted

1/4 cup canola oil or vegetable oil

1 tsp. vanilla

 

Streusel Topping:

1/2 cup packed brown sugar

1 tsp. ground cinnamon

4 tsp. cold butter

 Directions:

Heat oven to 400 degrees.

Line 24 muffin cups with paper liners or 48 mini muffin cups.

In a large bowl, combine the  flour, brown sugar, baking powder, cinnamon, salt, ginger and nutmeg.

In a separate mixing bowl combine the eggs, cooked squash, corn syrup, melted butter, oil and vanilla.

Stir the dry ingredients into the wet and mix just until combined – do not over mix.Divide the batter between the muffin tins, filling them about 2/3 full.

In a small bowl combine the topping ingredients; brown sugar, cinnamon and cold butter. Using 2 knives or a pastry cutter until crumbly and well mixed.Sprinkle the streusel topping evenly over the muffins.Bake at 400 degrees for 15-20 minutes, or until a toothpick inserted near the center comes out almost clean.Recipe from Taste of Home. Copyright Carrie Groneman, A Mother’s Shadow, 2014

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