Chai-Spiced Butternut Squash Muffins Recipe
Fluffy and flavorful chai-spiced butternut squash muffins, enhanced with homemade chai spices and a touch of caramel from brown butter. Topped with a simple salted honey glaze, these fall-inspired, freezer-friendly muffins are perfect for breakfast or a snack and pair wonderfully with a cup of coffee.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Muffins
- ⅓ cup (75 grams) salted butter
- 1 heaping cup finely mashed or pureed roasted butternut squash (can also substitute sweet potato or pumpkin)
- 2 large eggs, at room temperature
- ½ cup (168 grams) honey (or substitute pure maple syrup)
- 3 tablespoons unsweetened almond milk (or milk of choice)
- 2 teaspoons vanilla flavoring
- 1 ¾ cups (210 grams) whole wheat pastry flour or white whole wheat flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon cardamom
- ½ teaspoon allspice
- ¼ teaspoon salt
Salted Honey Glaze
- ½ cup (57 grams) powdered sugar
- 1 tablespoon honey (or substitute pure maple syrup)
- 1 tablespoon butter, melted
- Pinch of sea salt
Instructions
- Prep your pan: Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking.
- Brown the butter: Place the salted butter in a saucepan over medium heat. Whisk constantly as the butter melts, crackles, foams, and begins to brown. Once it turns a golden amber color and emits a nutty aroma, immediately remove it from heat to avoid burning. Transfer the brown butter to a medium bowl and let cool for 5-10 minutes until it is cool enough to touch.
- Mix the wet ingredients: In a large bowl, combine the finely mashed roasted butternut squash, eggs, honey, almond milk, and vanilla flavoring. Whisk together until smooth. Stir in the cooled brown butter until fully incorporated.
- Whisk the dry ingredients: In a separate large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, ground ginger, cardamom, allspice, and salt.
- Combine ingredients: Add the dry ingredients to the wet ingredients and gently mix until just combined, being careful not to overmix. Evenly divide the batter among the prepared muffin liners.
- Bake the muffins: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Prepare the salted honey glaze: In a small bowl, whisk together the powdered sugar, honey, and melted butter until smooth. Add a pinch of sea salt and mix. If the glaze is too thick, stir in 1 teaspoon of milk to reach desired consistency.
- Glaze the muffins: Spoon about ½ tablespoon of the salted honey glaze onto each cooled muffin. Let the glaze set slightly before serving. Enjoy!
Notes
- You can substitute roasted sweet potato or pumpkin for butternut squash if desired.
- Use pure maple syrup instead of honey for a vegan alternative.
- Make sure to whisk the butter constantly when browning to prevent burning.
- The muffins are freezer-friendly; store cooled muffins in an airtight container or freezer bag for up to 3 months.
- Adjust spices to taste if you prefer a milder or stronger chai flavor.
- Use whole wheat pastry flour for a lighter texture compared to regular whole wheat flour.
