Comments on: Chai-Spiced Butternut Squash Muffins with Salted Honey Glaze

By: Monique

Monique — Mon, 07 Oct 2024 16:57:08 +0000

In reply to Makiko. Perfect! Glad they worked out well!

By: Makiko

Makiko — Thu, 26 Sep 2024 19:16:38 +0000

Fluffy n delicious! I substitute flours n sugar as I need ro monitor my sugar intake. Amazingly fluffy n light! Thank you.

By: Monique

Monique — Mon, 29 Apr 2024 15:27:31 +0000

In reply to Dave. So happy to hear that!

By: Dave

Dave — Sun, 28 Apr 2024 19:26:48 +0000

This recipe is amazing. A success for all 6 kids and that’s impressive. I doubled the recipe and got 20 muffins. I used some maple pancake syrup in the glaze bc I ran out of honey. Worked perfectly.

This one is a keeper.

By: Monique

Monique — Mon, 11 Mar 2024 16:37:25 +0000

In reply to Jess. I'm glad that swap works out well! Perfect snack :)

By: Jess

Jess — Tue, 05 Mar 2024 02:49:03 +0000

I made these today (without the glaze) and they turned out amazing! I made them gluten free with ground up oat flour instead of whole wheat, and there were no issues.

By: Monique

Monique — Mon, 27 Nov 2023 21:42:58 +0000

In reply to Robyn D.. So sorry to hear these didn't turn out the way you had hoped, Robyn. Did you change anything about the recipe?

By: K G

K G — Mon, 27 Nov 2023 19:57:34 +0000

This recipe was very good. I was looking for a use of my butternut squash and I found it! I baked it in a jellyroll pan since I don’t have a muffin pan and then just cut them into 12 squares. They were finished in 15 minutes. I didn’t have whole wheat pastry flour so I just swapped it out for regular whole wheat flour that I measured by the gram according to King Arthur website https://www.kingarthurbaking.com/learn/ingredient-weight-chart which worked out to 168 grams of whole wheat flour. I used a mix of honey and maple syrup to sweeten the recipe and made the icing with honey. They are plenty sweet and taste like dessert to me. I did brown the butter and I think it was worth it.

By: Robyn D.

Robyn D. — Thu, 23 Nov 2023 13:17:59 +0000

The batter was dry and the muffins were bland. I also feel like there was an ingredient or step missing for the glaze — it was so lumpy even when I tried thinning it with milk.

By: Monique

Monique — Sat, 11 Nov 2023 01:32:20 +0000

In reply to Laura. Thanks for sharing, Laura. Sorry these turned out a bit dry for you. Not sure what would have caused that to happen.

By: Laura

Laura — Thu, 09 Nov 2023 15:30:22 +0000

I made the variant with maple syrup and all-purpose flour.
The size of muffin tin and recommended way of cooking the squash prior to mashing would have been helpful info.
I would start checking your muffins as early as 16 minutes and go up from there. I started with 20 minutes for the first batch, and they turned out disappointingly dry.
The glaze definitely required the tablespoon of milk, and I think it could have even been made a touch thinner than that. A level half tablespoon of glaze for each muffin left me short at the end.
They turned out okay enough. Not sure I’d make them again unless I wanted to use up extra squash.

By: Monique

Monique — Tue, 24 Oct 2023 19:28:11 +0000

In reply to Tami. Of course! I am so glad you're enjoying this recipe and it turned out amazing for you!