Butternut Squash, Coconut, and Ginger Muffins
Moist and flavorful muffins combining the sweetness of butternut squash with aromatic ginger, coconut, and pecans. These wholesome muffins are topped with brown sugar for a delightful crunch.
Ingredients
- •2 whole large eggs
- •10 Tbsp unsalted butter
- •⅔ cup buttermilk
- •2 tsp grated peeled ginger
- •⅔ cup light brown sugar
- •2 cups all-purpose flour
- •2 tsp baking powder
- •¼ tsp baking soda
- •1 tsp ground cinnamon
- •1 tsp kosher salt
- •2 cups grated butternut squash
- •¾ cup unsweetened shredded coconut
- •¾ cup coarsely chopped pecans
Cooking Instructions
- 1.
Preheat oven to 375°F. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, buttermilk, ginger, and 2/3 cup brown sugar in a medium bowl. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix egg mixture into dry ingredients with a wooden spoon or rubber spatula until just combined. Mix in squash, coconut, and pecans.
10 min
- 2.
Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin). Sprinkle remaining 2 Tbsp. brown sugar on top.
5 min
- 3.
Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 30-32 minutes. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
37 min
- 4.
Muffins can be made 3 days ahead. Store airtight at room temperature, or freeze up to 2 months.
