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.
Ingredients in this Corn Muffin Recipe
These corn muffins have flour, milk, eggs, butter, baking powder, grated yellow summer squash, a little sugar, cornmeal, and raisins. 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.
Here’s a look at how to make these healthy muffins so you know what to expect from the process.
- Preheat the oven and coat a muffin tin with oil or nonstick spray. 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 this Corn Muffin Recipe?
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 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!
Tips for Making the Best Corn Muffin Recipe
- 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.
If you make this recipe, please leave a comment below with how they turned out. I’d love to hear!Print
You can sub in regular zucchini squash if that’s what you have on hand, though it won’t blend in as seamlessly!
- 2 cups all purpose flour or gluten-free flour blend
- 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
- 1/2 stick butter, melted and cooled slightly
- 1 cup grated yellow squash, squeezed well and packed
- 1/2 cup raisins
- Preheat the oven to 400 F. Coat a muffin tin with oil or nonstick spray. Mix the dry ingredients in a medium bowl and set aside.
- Mix the wet ingredients and grate the squash. Squeeze it with your hands to release as much water as possible.
- Stir the wet ingredients into the dry, then 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.
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.
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.