Butternut Squash, Coconut, and Ginger Muffins

From the kitchen of Carly

Warm butternut squash muffins brightened with fresh ginger and toasted coconut. These are tender enough to eat plain, but that brown sugar crunch on top makes them dangerously easy to reach for a second one.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 large eggs
  • 110 Tbsp. unsalted butter, melted
  • 12/3 cup buttermilk
  • 12 tsp. grated peeled ginger (from one 2" piece)
  • 12/3 cup plus 2 Tbsp. (packed) light brown sugar
  • 12 cups all-purpose flour
  • 12 tsp. baking powder
  • 11/4 tsp. baking soda
  • 11 tsp. ground cinnamon
  • 11 tsp. kosher salt
  • 12 cups grated (on large holes of box grater) peeled butternut squash (9 oz., from about 1/4 of a large squash)
  • 13/4 cup unsweetened shredded coconut
  • 13/4 cup coarsely chopped pecans

Instructions

  1. Preheat oven to 375°F. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, buttermilk, ginger, and 2/3 cup brown sugar in a medium bowl. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix egg mixture into dry ingredients with a wooden spoon or rubber spatula until just combined. Mix in squash, coconut, and pecans.

  2. Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin). Sprinkle remaining 2 Tbsp. brown sugar on top.

  3. Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 30, 32 minutes. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.

  4. Muffins can be made 3 days ahead. Store airtight at room temperature, or freeze up to 2 months.