Description
These tender, golden muffins are made with roasted kabocha squash and infused with warming curry powder, topped with a crunchy brown sugar crumble. A cozy and unique twist on your classic muffin, perfect for breakfast or a savory snack.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon curry powder
- 1 cup roasted and mashed kabocha squash
- ½ cup plain yogurt
- ⅔ cup brown sugar
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- For the crumble topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 4 tablespoons cold unsalted butter
Instructions
- Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and curry powder.
- In another bowl, mix kabocha puree, yogurt, brown sugar, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry and stir just until combined. Do not overmix.
- To make the crumble topping, mix flour and brown sugar in a bowl. Cut in cold butter until crumbly.
- Scoop the batter into the muffin tin, filling each cup about ¾ full. Top with crumble mixture.
- Bake for 20–25 minutes, or until a toothpick comes out with moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Roast the kabocha squash in advance to save time.
- Use parchment muffin liners for easy cleanup.
- Freeze extras and reheat in the oven for fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: curry muffins, kabocha squash, Sonoko Sakai, savory muffins, fall baking, crumble muffin