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Baking recipe · from the recipe book

Roasted Butternut Raspberry Streusel Muffins

Tender, moist muffins with sweet roasted butternut squash, warm ginger and cardamom, and bright bursts of raspberry under a crunchy oat-walnut streusel.

Roasted Butternut Raspberry Streusel Muffins

Ingredients

  • 2¾ cups cubed400 gButternut squash, peeledcut into 1-inch cubes
  • ⅓ cup75 gCanola oil
  • 2 cups240 gAll-purpose flour
  • ⅓ cup40 gWhole wheat flour
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 1¾ tsp3 gGround ginger
  • 1 tsp2 gGround cardamom
  • 1½ tsp4 gGround cinnamon
  • ¾ cup packed170 gBrown sugar
  • 2 large100 gEggsroom temperature
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1¼ tsp5 gVanilla extract
  • 2½ tbsp (35 ml)40 gOrange juice
  • 1⅓ cups160 gRaspberries
  • ⅓ cup30 gOld-fashioned rolled oats
  • ⅓ cup chopped35 gWalnutsfinely chopped
  • 2 tbsp25 gUnsalted buttermelted

Steps

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Toss the butternut with 10 g of the canola oil, spread on the sheet and roast 25–30 minutes until very tender and browned at the edges. Mash smooth with a fork and let cool 15 minutes; you need about 300 g of mash.
  3. Lower the oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
  4. Make the streusel: in a small bowl mix the oats, walnuts, melted butter, 30 g of the brown sugar and 1 g of the cinnamon until crumbly. Set aside.
  5. In a medium bowl whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground ginger, cardamom and the remaining 3 g of cinnamon to make the dry mixture.
  6. In a large bowl whisk the cooled butternut mash, the remaining 140 g of brown sugar, the eggs, Greek yogurt, the remaining 65 g of canola oil, vanilla and orange juice until smooth.
  7. Add the dry mixture to the butternut mixture and fold just until a few dry streaks remain.
  8. Gently fold in the raspberries without crushing them.
  9. Divide the batter among the 12 cups and sprinkle the streusel evenly over the tops.
  10. Bake 20–24 minutes, until domed and a toothpick inserted in the center comes out clean.
  11. Cool in the tin 5 minutes, then move the muffins to a rack to cool at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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