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Butternut Squash Muffins with a Frosty Top

October 4, 2010

We hope you’ve been able to try one of the great soup recipes we’ve been posting. The Creamy Butternut Squash and Apple Soup has been a big hit but if dessert is more your style, try these delicious Butternut Squash Muffins from Jamie Oliver’s Jamie At Home Cookbook.


  • 14 ounces butternut squash, skin on, deseeded and roughly chopped
  • 2 1/4 cups light soft brown sugar
  • 4 large free-range or organic eggs
  • Sea salt
  • 2 1/2 cups all-purpose flour, unsifted
  • 2 heaping teaspoons baking powder
  • Handful of walnuts, chopped
  • 1 teaspoon ground cinnamon
  • 3/4 cup extra-virgin olive oil

For the Frosted Cream Topping:

  • 1 clementine, zested
  • 1 lemon, zested
  • 1/2 lemon, juiced
  • 1/2 cup sour cream
  • 2 tablespoons icing (powdered) sugar, sifted
  • 1 vanilla bean, split lengthwise and seeds scraped out
  • Lavender flowers or rose petals, optional


Preheat the oven to 350 degrees F. Line your muffin tins with paper cups.

Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing – you want to just combine everything and no more.

Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the muffins – if it comes out clean, they’re done. If it’s a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the muffins to cool on a wire rack.

As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it – adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins.

Copyright David Loftus

Recipe from Jamie Oliver’s website.

3 Comments leave one →
  1. October 4, 2010 4:56 am

    These muffins look delicious, I will bake up a batch soon.


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