Martha Stewart Butternut Squash, Apple, and Hazelnut Muffins

Martha Stewart butternut squash, apple, and hazelnut muffins turn steamed squash, grated apple and hazelnut flour into a moist gluten-free breakfast muffin in 40 minutes. This make-ahead fall breakfast idea fits busy school mornings, brunch tables and cozy autumn weekends.

Steam the squash until it is fully tender, then puree it until completely smooth. Lumpy puree leaves stringy bits in the batter and the muffins turn out less moist.

Martha's version swaps wheat flour for brown rice flour, millet flour and hazelnut flour, so the muffins are gluten-free. The hazelnut flour brings healthy fat that keeps the crumb moist, and the grated apple adds even more moisture.

Martha Stewart Butternut Squash, Apple, and Hazelnut Muffins

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

18

minutes

Calories

220

kcal

These muffins bake up golden with a tender, moist crumb and a crunchy hazelnut topping. Squash puree and grated apple keep them soft without any wheat flour.

Ingredients

• 1/2 small butternut squash, peeled, seeded, and diced (3 cups)
  

• 3/4 cup superfine brown rice flour
  

• 1/2 cup millet flour
  

• 1/2 cup hazelnut flour
  

• 1/2 teaspoon fine-grain sea salt
  

• 1/2 teaspoon baking soda
  

• 1/2 teaspoon baking powder
  

• 1/8 teaspoon ground cinnamon
  

• 1/8 teaspoon ground ginger
  

• 3 large eggs
  

• 1/2 cup light brown sugar
  

• 1/4 cup cane sugar
  

• 1/3 cup coconut oil, melted
  

• 1 teaspoons pure vanilla extract
  

• 1/2 teaspoons grated lemon zest
  

• 1 sweet apple, such as Gala, peeled, cored, and grated (1 cup)
  

• 2 tablespoons chopped hazelnuts
  

Directions

• Heat the oven: Heat the oven to 350°F and line a muffin pan with 12 baking cups. Setting it up first means the pan is ready the moment the batter is.
• Steam the squash: Steam 3 cups diced butternut squash until tender, about 10 minutes. Then transfer it to a food processor and puree until smooth.
• Mix dry ingredients: Whisk 3/4 cup brown rice flour, 1/2 cup millet flour, 1/2 cup hazelnut flour, salt, baking soda, baking powder, cinnamon and ginger in a large bowl. Whisking well spreads the leavening evenly, so every muffin rises the same.
• Mix wet ingredients: In another bowl, whisk 3 eggs, 1/2 cup squash puree, both sugars, melted coconut oil, vanilla and lemon zest. Keep going until the mixture looks smooth and well combined.
• Fold and fill: Fold the wet ingredients into the dry until well incorporated, then fold in the grated apple. Spoon the batter into the baking cups and sprinkle 2 tablespoons chopped hazelnuts on top.
• Bake the muffins: Bake for about 18 minutes, until golden brown and a toothpick inserted in the centers comes out clean. Then move them to a wire rack to cool.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), Cuisinart 14-cup food processor, Sayfine stainless steel steamer basket, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I add blueberries to these muffins?

Yes, Martha suggests folding in 1 cup frozen blueberries for an antioxidant boost. Bake the muffins about 5 minutes longer, since the frozen berries add extra moisture.

Are these muffins really gluten-free?

Yes, they use brown rice flour, millet flour and hazelnut flour instead of wheat flour. Check that your baking powder and any other packaged ingredients are labeled gluten-free if you are baking for someone with celiac disease.

How should I store the leftover muffins?

Keep them in an airtight container at room temperature for a day or two. For longer storage, refrigerate them for up to 4 days, or freeze them and thaw overnight.

Can I use a different squash or apple?

Sweet potato or kabocha squash works as a stand-in for butternut, steamed and pureed the same way. Any sweet apple like Gala is the best fit, because a tart one changes the balance of sweetness.

What is the most common mistake with these muffins?

Skipping the full smooth puree is the biggest one, since chunks of squash make the crumb uneven. Also check doneness with a toothpick rather than the clock, because ovens vary.