Lemon Yellow Squash Muffins

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Lemon yellow squash muffins have bright citrus flavor with a nice yellow color thanks to fresh summer squash. The optional lemon glaze makes them extra sweet and delicious!

If you are looking for a great summer breakfast option, you are in the right place. Yellow squash and lemon juice combine to make these citrusy muffins that are sure to wake up your taste buds.

These lemony summer squash muffins are packed full of shredded yellow squash. So they are moist, flavorful and have a nice yellow color.

If the idea of putting summer squash into a muffin sounds strange, it really isn’t that much different than zucchini bread. But instead of using cinnamon and nutmeg, the lemon flavor goes nicely with the summery yellow color.

You can grate extra summer squash while it is in season and freeze it in 2 cup portions. Then you are ready to bake these tasty muffins all year long!

They make a great grab and go breakfast, or a simple afternoon snack. You could even get away with serving them for dessert if you wanted to.

Additions and Substitutions

If you don’t have yellow squash, you can use zucchini. The color will be different, but the flavor and texture will be almost identical.

Sometimes I stir in a few blueberries to make them even more fruity and fun. I didn’t have any on hand for this particular batch though, and they were still really tasty.

For lemon poppy seed muffins, stir in 1 Tablespoon of poppy seeds.

For even more lemon flavor, you can zest your lemon before you juice it. Then stir the zest into the batter or the glaze.

If you don’t have lemon extract, you can use vanilla extract in the batter.

I like using a mix of all purpose and white whole wheat flour in the muffins for a little extra fiber and whole grains. However, you can use just all purpose if you want.

Tips and Tricks

You can use paper cupcake liners if you are worried about the muffins sticking. I usually just grease the muffin wells and bake the muffins right in the pan.

When glazing the muffins, I like to do a little bit while they are still hot so the glaze can soak in. Then I do a little bit more once they have cooled for a few minutes to get a nice amount on top.

If put the wire cooling rack over a baking tray, any glaze that drips off the muffins will be caught on the pan. That makes cleanup nice and easy.

More great muffin recipes:

If you like starting your day with citrus, orange spice muffins are a tasty option. Or try orange pistachio muffins when you are in the mood for a little bit of crunch.

When summer turns into fall, whip up a batch of pumpkin streusel muffins.  Or make some pumpkin apple muffins.

Or for a year round recipe, try banana oat muffins or maybe even some cinnamon sugar muffins. 

Lemon Yellow Squash Muffins

Carlee

These summery muffins are loaded with yellow squash and lemon goodness. They are a perfect way to turn some of summer's bounty into a delicious breakfast.

4.91 from 11 ratings

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 24 Servings

Calories 195 kcal

Equipment

• Muffin Pan
• Hamilton Beach 12-Cup Stack & Snap Food Processor & Vegetable Chopper
• OXO Large Cookie Scoop

Ingredients

  

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Muffins

• 1½ cups granulated sugar
• ½ cup vegetable oil
• 1 teaspoon lemon extract
• 3 large eggs
• 1 cup sour cream
• 2 packed cups shredded yellow squash lightly squeezed to drain excess moisture
• 2 Tablespoon lemon juice
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Optional Glaze

• 1½ cups powdered sugar
• ½ teaspoon vanilla extract
• 3 Tablespoons lemon juice

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Instructions

 

• Preheat oven to 350°F and prepare 24 muffin wells with either paper liners or grease.
• In a small mixing bowl, mix together flour, salt, baking powder, and baking soda and set aside.
• In a large mixing bowl, mix together sugar, oil, lemon extract, lemon juice, and eggs until smooth. Stir in sour cream and squash. Fold in flour mixture until just combined.
• Scoop into prepared muffin tins. (I love using my large cookie scoop for this, it is just the right size and keeps things clean.)
• Bake for about 25 minutes or until edges are golden brown and the tops spring back when lightly touched.
• Remove from pans and cool on a wire rack.
• To make glaze, mix together the powdered sugar, vanilla and lemon juice. Spoon about 1 teaspoon of glaze over each of the hot muffins. Wait a few minutes and then add another teaspoon or two of glaze to each muffin.
• Allow the muffins to cool completely before transferring to a storage container.

Notes

You can substitute 1 cup of white whole wheat flour in place of 1 of the cups of all purpose flour if you want more whole grains.

You can add a cup of blueberries if you would like. Just dust them in a Tablespoon flour and stir them in to the batter right before you scoop it into the prepared pans.

Nutrition

Serving: 1ServingCalories: 195kcalCarbohydrates: 31gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 5gCholesterol: 29mgSodium: 130mgFiber: 1gSugar: 20g

Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Thanks for sharing!