Ginger Muffins with Squash and Cranberries

Updated: Dec 21, 2019


I was in the mood for a muffin and set out to create one that tasted like the holiday season to me. I knew I wanted it to be a little spicy and, sweet but not too sweet, something that would taste great with coffee, tea, or hot chocolate. I came up with Ginger Muffins with Squash and Cranberries. The crystallized ginger gives it spicy goodness and the cranberries a perfect sweetness. I even added a bit of squash to keep these muffins nice and moist and a delicious little streusel topping.


Ingredients for Ginger Muffins with Squash and Cranberries:

yields 6 large or 12 regular sized muffins


Muffins:

2 1/4 cups of all-purpose flour

1 cup grated butternut squash

1 stick unsalted butter, melted and cooled

2 eggs

3 tablespoons sugar

1/2 cup yogurt

3/4 cup whole milk

2 1/8 teaspoons baking powder

1/4 teaspoon fine sea salt

1/4 teaspoon baking soda

1/2 cup dried cranberries

1/3 chopped crystallized ginger


Streusel:

enough for 12 muffins and a bit too much for 6


1/2 cup packed light brown sugar

1/4 cup flour

3/4 teaspoon cinnamon

1/8 teaspoon nutmeg

3 tablespoons unsalted butter

1/4 cup of sliced almonds


Time-Saving Tip: Measure out all of the ingredients the night before, so everything is ready to go in the morning.


We're ready to bake.


Before making the topping, preheat the oven to 425 degrees. Then in a small bowl, combine the light brown sugar, 1/4 cup of flour, cinnamon, ginger, and nutmeg. Once mixed, add the butter and combine with your fingers; set aside.


Grate the squash and set aside.


Once the melted butter has cooled beat in the eggs, then add the yogurt and milk; set aside.


In a larger bowl, mix the flour, baking powder, baking soda, and salt. Pour in the butter mixture and stir just until combined. Fold in the ginger, squash, and cranberries.


Coat the pan with cooking spray, including the top. Evenly divide the batter in the cupcake pan. Top with the streusel and then the sliced almonds. You won't need all of the streusel if you are only making 6 large muffins. Bake until muffins are done about 15-20 minutes. Cool for about 10 minutes before removing them from the pan. Some of the toppings melt on the pan; don't worry about it. They come out of the pan without a problem as long as you coated the top of the pan with spray.


They're ready! Ginger Muffins with Squash and Cranberries muffins are delicious. I generally eat them as is, but a drizzle of honey or your favorite preserves would taste great on this muffin.


Enjoy!


Ginger Muffins with Squash and Cranberries:

yields 6 large or 12 regular sized muffins


Muffins:

  • 2 1/4 cups of all-purpose flour

  • 1 cup grated butternut squash

  • 1 stick unsalted butter, melted and cooled

  • 2 eggs

  • 3 tablespoons sugar

  • 1/2 cup yogurt

  • 3/4 cup whole milk

  • 2 1/8 teaspoons baking powder

  • 1/4 teaspoon fine sea salt

  • 1/4 teaspoon baking soda

  • 1/2 cup dried cranberries

  • 1/3 chopped crystallized ginger


Streusel:

enough for 12 muffins and a bit too much for 6


  • 1/2 cup packed light brown sugar

  • 1/4 cup flour

  • 3/4 teaspoon cinnamon

  • 1/8 teaspoon nutmeg

  • 3 tablespoons unsalted butter

  • 1/4 cup of sliced almonds


  • Before making the topping, preheat the oven to 425 degrees. Then in a small bowl, combine the light brown sugar 1/4 cup of flour, cinnamon, ginger, and nutmeg. Once mixed, add the butter and combine with your fingers; set aside.

  • Grate the squash and set aside.

  • Once the melted butter has cooled beat in the eggs, then add the yogurt and milk; set aside.

  • In a larger bowl, mix the flour, baking powder, baking soda, and salt. Pour in the butter mixture and stir just until combined. Fold in the ginger, squash, and cranberries.

  • Coat the pan with cooking spray, including the top. Evenly divide the batter in the cupcake pan. Top with the streusel and then the sliced almonds. You won't need all of the streusel if you are only making 6 large muffins. Bake until muffins are done about 15-20 minutes. Cool for about 10 minutes before removing them from the pan. Some of the toppings melt on the pan; don't worry about it. They come out of the pan without a problem as long as you coated the top of the pan with spray.

  • Time-Saving Tip: Measure out all of the ingredients the night before, so everything is ready to go in the morning.



2018 Cranberry Walk