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Yellow Squash Muffins


  • 2 pounds yellow squash
  • 2 eggs
  • 1 cup melted butter
  • 1 cup granulated sugar
  • 3 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons baking powder
  • 1 teaspoon salt


  1. Wash squash, trim ends, and cut into 1-inch slices. Cook in a small amount of water for 15 to 20 minutes. Drain well and mash.
  2. Measure 2 cups of squash. Combine with eggs and butter and set aside.
  3. Combine dry ingredients in a large bowl. Make a well in center of mixture.
  4. Add squash to dry ingredients, stirring only until moist. DO NOT OVER-MIX the batter.
  5. Spoon into greased muffin tins, filling 3/4 full.
  6. Bake at 370 degrees F for 20 minutes, or until wooden pick inserted in center of muffin comes out clean.
  7. Serve warm with butter or serve cold.

Makes 18 muffins.