Pumpkin-Yogurt Muffins
These tender muffins adapt easily to different varieties of winter squash, while the addition of vanilla yogurt lends a hint of tang and sweetness. To make the recipe your own you can easily substitute plain Greek yogurt or add ingredients like cooked bacon (crumbled) or chopped walnuts. Note that you’ll need a baking scale to measure the flour.
Ingredients
- ½ pound winter squash such as sugar pumpkin, honeynut, or butternut, halved, seeds and any fibrous bits removed
- 6¼ ounces whole-wheat flour
- 5 and 7/8 ounces all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ ounce ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ teaspoon kosher salt
- 4½ ounces unsalted butter
- 4 and 2/3 ounces sugar
- ¼ teaspoon vanilla extract
- ½ cup liquid egg such as Egg Beaters
- 2/3 cup whole milk
- 2/3 cup whole-fat vanilla yogurt (Felgner uses Straus Family Creamery)
Instructions
- Preheat oven to 400°F. Place squash in a baking dish filled with ½ inch of water, and cover. Cook until flesh is soft when pierced with tip of a paring knife.
- Scoop out squash flesh and purée in blender or food processor. Cool. Squash can be prepared up to 1 day ahead.
- For the muffins, preheat oven to 350°F. Grease muffin pan, then add liners.
- In a small saucepan over medium heat, melt butter, and set aside in warm place so it stays liquid.
- In a large mixing bowl, combine flours, baking powder, baking soda, spices and salt.
- In a separate bowl, whisk butter, sugar and vanilla until combined.
- Whisk in eggs, then add milk, yogurt and squash purée. Add dry ingredients and whisk to combine. Pour batter into muffin tin. Bake for 15 minutes, rotate pan, and bake for another 15 minutes, or until inserted toothpick comes out clean.