These aren’t your usual corn muffins, but have more flavor and produce from the inclusion of yellow squash, raisins, and lemon. They’re a bit of a surprise, but so, so good! Try these as a simple side dish when you want to offer up lots of wholesome ingredients in new ways.
Healthy Corn Muffin Recipe
Living in the Midwest, we go to a lot of potluck parties. And I always like to offer to bring a simple side that both the adults and kids will like so I tend to fluctuate between fruit bowls and veggie platters and homemade muffins. This Corn Muffin Recipe with yellow squash and raisins is one of my favorites since it has two kinds of produce tucked inside and the flavor is appealing to all ages—and versatile with a range of other foods.
Table of Contents
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Ingredients You Need
To make this recipe you need:
- Flour
- Milk
- Eggs
- Butter
- Baking powder
- Grated yellow summer squash
- Sugar
- Cornmeal
- Raisins
TIP: You also have the choice to add either cinnamon or lemon to enhance the flavors. (We particularly love the lemon flavor addition!)
Can I make these corn muffins dairy free?
You can use nondairy milk if needed. Just reach for unsweetened plain so the muffins taste best. And if you need to make these without butter, trade in a neutral oil like canola or coconut instead.
Step-by-Step Instructions
Here’s a look at how to make these healthy muffins so you know what to expect from the process. Scroll down to the bottom of the post for the full recipe.
- Mix the dry ingredients in a medium bowl and set aside. Melt the butter, grate the summer squash, and lightly beat the eggs. (photo 1)
- Decide if you want to add cinnamon or lemon. (photo 2)
- Stir the wet ingredients into the dry, then gently stir in the squash and raisins. (photo 3)
- Fill muffin cups evenly, about to the rim of each cup. (photo 4) Bake until lightly browned. Serve slightly warm if possible.
Optional Flavorings for these Gluten-Free Corn Muffins
When I first made these muffins, I always used a hint of cinnamon to add flavor. But I recently used grated lemon peel and I’m a total convert. These corn muffins are SO darn good with the lemon flavor that I may never go back.
Gluten-Free Corn Muffins
I love making these muffins with gluten-free measure for measure flour from King Arthur. This flour bakes up just like all-purpose and tastes wonderful. No one in my family can tell the difference—and it’s an easy substitution that lets more people enjoy them if I bring them to a potluck. (Well, it means I get to enjoy them since I can’t eat gluten!)
What pairs well with these?
We like these corn muffins for breakfast with milk or tea, as a side dish to a meal of roasted chicken or poached fish, or with soup like Vegetarian bean chili, chicken noodle, or Broccoli Cheese Soup. They’re very versatile! You can also serve them for breakfast with some protein on the side such as a hard-cooked egg, a cup of milk, or even some cheese. Or try them as a snack with a drink. They’re great anytime of the day!
Best Tips
- Grate the squash with a box or hand held grater.
- Choose cinnamon or lemon zest to add a flavor boost.
- Use regular or golden raisins according to what you have.
- To make them dairy-free, use plain, unsweetened nondairy milk and neutral oil.
- To make them gluten-free, use gluten-free cup for cup flour.
- Serve them slightly warm so they’re nice and soft.
- You may also like my Maple Mini Corn Muffins.
Related Recipes
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Favorite Cinnamon Muffins
Breakfast
Baked Oatmeal Cups
If you make this recipe, please leave a comment below with how they turned out. I’d love to hear!
Corn Muffins with Yellow Squash and Raisins
Ingredients
- 2 cups all purpose flour
- 1 cup cornmeal
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (OR 1 tablespoon freshly grated lemon zest)
- 2 eggs
- 1 1/4 cup milk
- 1/4 cup unsalted butter (melted and cooled slightly)
- 1 cup grated yellow squash (squeezed very well and packed into the cup to measure)
- 1/2 cup raisins
Instructions
- Preheat the oven to 400 degrees F. Coat a muffin tin with nonstick spray.
- Mix the flour, cornmeal, sugar, baking powder, salt and cinnamon in a medium bowl and set aside.
- In a separate medium bowl, stir together the eggs, milk, and the melted and and cooled butter.
- Stir the egg mixture into the flour mixture. Gently stir in the squash and raisins.
- Fill muffin cups evenly, about to the rim of each cup. Bake for 20-22 minutes or until lightly browned. Let sit in tin for 2 minutes then cool on a baking rack.
- Serve slightly warm if possible.
Equipment
Notes
- Grate the squash with a box or hand held grater.
- Use zucchini instead of summer squash if desired.
- Choose cinnamon or lemon zest to add a flavor boost.
- Use regular or golden raisins according to what you have.
- Dairy-free: Use plain, unsweetened nondairy milk and neutral oil.
- Gluten-free: Use gluten-free cup for cup flour.
- Serve them slightly warm so they’re nice and soft.
Nutrition
This post was first published on January 3, 2019.
Do you think this would work in an 8×8 pan? My 2 year old expects cornbread in rectangular form because of course, so I’m wondering if it would adapt and how it would change time/temp.
It should work well. I would do 375 F for about 22 minutes, checking the middle of the pan with a cake tester or toothpick. Enjoy
Can you sub spaghetti squash? I bought it by accident 🙃
I haven’t tried that and I’m not sure if you’d be able to taste it in the muffins. If you try it, I’d cook it first.
Would the recipe still work if I reduced the amount of sugar in them? Still trying to limit refined sugar intake for my 2-year-old. Thanks
Yes, it will work fine!
Do these freeze well? Hope to store in freezer?
Yes, just let cool then store in a freezer bag with as much air removed as possible for up to 6 months.
Really want to make this recipe but I just want to ask, could I by any chance substitute cornmeal with polenta? Polenta is the only similar thing we have where I live.
It would depend on the grind of the polenta—if it’s finer than coarser, it would likely work similarly. If it’s a coarse grind, it might not
All the family loved these muffins!! Thank you so much for the recipe!
I added the lemon zest and it was yummy!
I also prepared a badge for myself and substituted regular flour for coconut flour (1cup of wheat for 1/4cup of coconut) and cornmeal for almond flour. I also added 1tbsp of chia and Somme chopped kale… they were yummy too!!
I am so glad!
Query: how much cinnamon or lemon zest do you recommend using per recipe? Thank you!!
1 teaspoon cinnamon OR 1 tablespoon freshly grated lemon zest
I thought these would be good, but they were even better than expected! So yummy, and a nice twist on regular corn bread and awesome way to use up some yellow squash. My 4 year old loved them.
Hello! Wondering if there is a sub for eggs? My daughter is allergic. Would a flax egg work or more milk like you have recommended for other recipes?
I haven’t tried it with this recipe, but I’ve had success with omitting eggs, adding 1/4 milk, and adding 1 tsp baking soda with other recipes and I think that would work here.
Hey!!
My 1 year old is intolerant to dairy/ milk protein.
Whats the substitute to butter milk cheese in these muffin recipes. Can i add all the vegan versions.. u know of any specific that works well with muffins.. id love to try the breakfast muffins and these and pretty much everything
For any muffin that uses butter, it’s a pretty safe bet that melted and cooled coconut oil will work as a substitution. Or canola oil. For milk, use an unsweetened plain nondairy milk such as almond or soy. I hope that helps!
These are a huge hit with everyone in our house! Perfect with chili, but my favorite is toasted with butter the next day!
Yay! I love them both ways you mention too!
My two currently really picky kiddos devoured these tonight at dinner! It was a perfect, kid-friendly way to use up our CSA squash since we are drowning in it from our own garden already.
Hooray! I’m so glad that these worked out and that it gave you a good use for your squash!