Healthy Corn Muffins With Yellow Squash And Raisins

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 You Need

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Flour Milk Eggs Butter Baking powder Grated yellow summer squash Sugar Cornmeal Raisins

TIP: 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.

Step-by-Step Instructions

Here’s a look at how to make these healthy muffins so you know what to expect from the process. Scroll down to the bottom of the post for the full recipe.

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 these?

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 Vegetarian bean 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!

Best Tips

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. You may also like my Maple Mini Corn Muffins.

If you make this recipe, please leave a comment below with how they turned out. I’d love to hear!