Small Batch Butternut Squash and Apple Muffins with Crumble

PREP TIME: 60 MINUTES
SERVINGS: 6

About

Tender butternut squash and apple muffins topped with a simple cinnamon crumble. Perfect for a cozy fall brunch or an autumn snack. I prefer sautéing the apples before adding them to the batter, as this softens and lightly caramelizes them while concentrating their flavor. It also helps prevent the apples from releasing too much moisture into the muffins. This small batch makes six large bakery-style muffins.

Ingredients

For the cinnamon-sautéed apples:
1 medium apple
15 g butter
1 TSP brown sugar
½ TSP cinnamon
Tiny pinch of salt

For the cinnamon crumble topping:
30 g all-purpose flour
25 g rolled oats
25 g brown sugar
25 g cold unsalted butter, cubed
½ TSP ground cinnamon
Pinch of salt

For the muffin batter:
150 g butternut squash
1 TBSP rapeseed oil
1 large egg
50 g sugar
1 TBSP Greek yogurt
50 ml rapeseed oil
1 TSP vanilla extract
120 g all-purpose flour
½ TSP baking powder
½ TSP baking soda
Pinch of ground nutmeg

Instructions

Sauté the apples
Melt the butter in a small skillet over medium heat. Add the peeled and diced apple, brown sugar, cinnamon, and salt. Cook for about 4–6 minutes, stirring occasionally, until the apple has softened but still holds its shape. Set aside and let cool completely before adding to the muffin batter.

Make the crumble
In a small bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter and rub it into the dry ingredients with your fingertips until small, irregular crumbs form. Refrigerate for 10–15 minutes while you prepare the muffin batter.

Prepare the butternut squash
Peel and grate the butternut squash. It should weigh 150 g after peeling and removing the seeds. Heat the butter in a skillet over medium heat, then add the grated squash. Sauté briefly, about 3–4 minutes, until the squash softens slightly and releases some of its moisture. Remove from the heat and set aside to cool to room temperature.

Make the batter
Beat the egg and sugar for about 10 minutes, until light and fluffy. Slowly add the oil and Greek yogurt, stirring constantly. Add the vanilla, followed by the flour mixed with the baking powder and baking soda. Gently fold the flour mixture into the egg mixture with a spatula. Finally, grate a small amount of nutmeg into the batter and gently combine.

Add the butternut squash and prepare the muffin tin
Once completely cooled, add the butternut squash to the batter and gently mix to combine. Line a muffin tin with parchment paper, filling every other cup and leaving the cups between them empty.

Fill the muffin tin
Start by adding about 2 tablespoons of batter to each muffin cup. Add ½ tablespoon of the sautéed apples and gently press them into the batter using the back of a spoon. Evenly distribute the remaining batter among the 6 muffin cups, then repeat with the remaining apples. Sprinkle the crumble generously over the muffin batter just before baking.

Bake
Bake in a preheated oven at 200°C for 10 minutes. Reduce the temperature to 170°C and bake for another 13 minutes, or until a toothpick inserted into the center comes out clean.