Butternut-Pine Nut Muffins Recipe

Name: Butternut-Pine Nut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour, sifted; 2 tablespoons light brown sugar, firmly packed; 1/4 cup Parmigiano-Reggiano or Pecorino Romano, freshly grated; 1 tablespoon baking powder; 1/2 teaspoon dried rosemary leaves, crumbled; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup lightly toasted pine nuts, coarsely chopped; 1 cup thawed frozen unseasoned butternut or winter squash, firmly packed; 1/3 cup milk; 1/4 cup extra virgin olive oil; 1 large egg; 2 tablespoons untoasted pine nuts, finely chopped (for topping)

Servings: persons

2 cups all purpose flour, sifted
2 tablespoons light brown sugar, firmly packed
1/4 cup Parmigiano-Reggiano or Pecorino Romano, freshly grated
1 tablespoon baking powder
1/2 teaspoon dried rosemary leaves, crumbled
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup lightly toasted pine nuts, coarsely chopped
1 cup thawed frozen unseasoned butternut or winter squash, firmly packed
1/3 cup milk
1/4 cup extra virgin olive oil
1 large egg
2 tablespoons untoasted pine nuts, finely chopped (for topping)

1
Preheat oven to 400F.
2
Lightly grease 12 standard-size muffin pan cups or spritz with nonstick cooking spray, or if you prefer, insert a crinkly muffin liner into each cup.
3
Set pans aside.
4
Combine the first seven ingredients (flour through black pepper) in a medium mixing bowl.
5
Add toasted pine nuts, toss well, then make a well in the center of the dry ingredients and set aside.
6
Whisk squash, milk, oil and egg in a second medium bowl until smooth, pour into well in dry ingredients, and stir only enough to combinespecks of flour should be clearly visible.
7
Spoon the batter into muffin pans, dividing the amount equallyeach muffin pan cup will be approximately two-thirds full, though occasionally a bit more or a bit less.
8
Sprinkle centers of the muffins evenly with untoasted pine nuts.
9
Slide onto the middle oven shelf and bake for 20 to 25 minutes until muffins have risen and their tops are nicely rounded and lightly browned.
10
Serve muffins oven-hot with unsalted butter.
11
Or, set out little bowls of extra virgin olive oil, split the muffins and dip just as you would with chunks of focaccia.

1113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups all purpose flour, sifted, 2 tablespoons light brown sugar, firmly packed, 1/4 cup Parmigiano-Reggiano or Pecorino Romano, freshly grated, 1 tablespoon baking powder, and more.

Yes, Butternut-Pine Nut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut-Pine Nut Muffins

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