A great way to use up extra cantaloupe.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
10 mins
total:
1 hr
Servings:
10
Yield:
10 jumbo muffins
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Topping:
Muffins:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 10 jumbo muffin cups or line with paper muffin liners.

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  • Mix pecans, brown sugar, 1/2 cup flour, and softened butter together in a bowl until mixture is crumbly.

  • Beat 1 cup white sugar and oil together in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Beat pureed cantaloupe and vanilla extract into sugar mixture.

  • Whisk 1 1/2 cup flour, baking powder, cinnamon, and salt together in a mixing bowl. Stir flour mixture into cantaloupe puree mixture; gently fold in cantaloupe chunks and lemon zest. Pour batter into prepared muffin cups.

  • Bake in the preheated oven for 25 minutes. Remove from oven and sprinkle pecan mixture over the top of each muffin. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Cook's Note:

A great addition to this recipe are blueberries. Add 1 cup of them in after adding in the cantaloupe chunks. Make sure to lightly dust them in flour or they will sink to the bottom!

Nutrition Facts

419 calories; protein 4.8g 10% DV; carbohydrates 53.5g 17% DV; fat 21.5g 33% DV; cholesterol 46.4mg 16% DV; sodium 259.7mg 10% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/06/2014
I wasn't sure what to think about this recipe because I had never heard of a cantaloupe muffin but it sounded interesting! The texture of the muffin was soft and moist and did taste like cantaloupe. The crumble topping was crunchy and had great flavor. My husband liked them very much and thought they were a nice change. I thought they were good also but seemed to be missing a little something for me. I will make again but maybe add a little more vanilla or take the suggestion from the cook's notes and add some blueberries. The only thing I did different was to add the crumble to the top of the wet muffin before I baked and didn't add after partially baking. They also only took about 22 minutes to bake so it is will just depend on the size of your muffin tin. Thanks for the recipe! Read More
(2)

Most helpful critical review

Rating: 3 stars
08/24/2018
Made as directed except doubled the batch - which made 3 dz standard size muffins. Consistency was good but definitely need to add the crumble topping earlier in the baking. Removed stars because so many steps and the muffins were somewhat bland. Still good; but kind of a let-down after smelling and tasting the delicious batter! Read More
8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/06/2014
I wasn't sure what to think about this recipe because I had never heard of a cantaloupe muffin but it sounded interesting! The texture of the muffin was soft and moist and did taste like cantaloupe. The crumble topping was crunchy and had great flavor. My husband liked them very much and thought they were a nice change. I thought they were good also but seemed to be missing a little something for me. I will make again but maybe add a little more vanilla or take the suggestion from the cook's notes and add some blueberries. The only thing I did different was to add the crumble to the top of the wet muffin before I baked and didn't add after partially baking. They also only took about 22 minutes to bake so it is will just depend on the size of your muffin tin. Thanks for the recipe! Read More
(2)
Rating: 3 stars
04/26/2015
Moist with a hint of cantaloupe but they were missing something. Needs an extra kick of something... I also should have read the other comment to go ahead and put the praline on at the beginning. Adding part way through was messy and didn't really stick. Read More
Rating: 4 stars
03/28/2017
I changed this quite a bit. Used only 1/2 cup of sugar and added a few chopped strawberries. Additionally as I don't like pecans I just put a little apricot jam on top of each one after cooking. They tasted awesome! Kids loved them. Read More
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Rating: 5 stars
08/14/2016
Very good and easy to make. The family loved them! Read More
Rating: 3 stars
08/24/2018
Made as directed except doubled the batch - which made 3 dz standard size muffins. Consistency was good but definitely need to add the crumble topping earlier in the baking. Removed stars because so many steps and the muffins were somewhat bland. Still good; but kind of a let-down after smelling and tasting the delicious batter! Read More
Rating: 4 stars
09/23/2019
These are delicious. No need to partially bake before adding praline topping though; just top the batter and bake. (Don't skip the topping; it makes the muffins special!) I only had half a cup of cantaloupe puree (which I really squeezed the juice out of), so I added one mashed banana. I also added half a cup of unsweetened coconut flakes (Bob's Red Mill), skipped the lemon zest, and used only half cup of white sugar. They were ready after 23 minutes bake time. Very moist and delicious. I was glad to use the bit of overripe melon that I had. Read More
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Rating: 4 stars
08/11/2018
I love this recipe! It is a great way to use that melon that got a little overripe or doesn't have a great flavor for eating. The praline topping creates quite the "Wow" factor although I usually just sprinkle w/cinnamon sugar. The most important direction missing in this recipe is that you must drain the juice out of the fruit puree which usually removes half of your volume so measure your cup of fruit after this step. As with most of my baked goods for home use I substitute whole wheat pastry flour for some of the flour and add no more than 1/4C ground flax seed for added nutrients. Read More