Kabocha Squash and Cheese Muffins

Kabocha Squash and Cheese Muffins

These moist muffins have a subtle savoriness thanks to nutty Parmesan and fragrant sage.

Kabocha Squash and Cheese Muffins
Makes 12
  • 1¼ cups all-purpose flour
  • ¼ cup plus 2 tablespoons finely grated Parmesan cheese, divided
  • 2 tablespoons plus 2 teaspoons chopped fresh sage, divided
  • 1½ tablespoons sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground black pepper
  • 2 large eggs
  • ⅔ cup puréed cooked kabocha squash
  • ½ cup canola oil
  • Butter, to serve
  1. Preheat oven to 350°. Spray 2 (6-cup) cast-iron muffin pans with baking spray with flour.
  2. In a large bowl, whisk together flour, ¼ cup cheese, 2 tablespoons sage, sugar, salt, baking powder, baking soda, and pepper. In a medium bowl, whisk together eggs, squash, and oil until smooth. Stir egg mixture into flour mixture just until combined. Divide batter between prepared pans.
  3. In a small bowl, stir together remaining 2 tablespoons cheese and remaining 2 teaspoons sage; sprinkle onto batter.
  4. Bake until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Let cool in pans on wire racks for 5 minutes. Serve warm with butter.



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