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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!

Plate of glazed lemon summer squash muffins with one cut open showing the soft, yellow interior.

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.

Frequently Asked Questions

Do you remove seeds from yellow squash before using?

The seeds of a yellow squash are edible. If the squash is fresh and small, the seeds are really tender and I leave them in. If the squash are on the large side and the seeds look tougher, I scoop them out before using the squash.

How do you store homemade muffins?

Store muffins in an airtight container at room temperature for up to 5 days. You can add a paper towel to the container to help absorb any excess moisture if they seem too sticky. You can also freeze muffins for up to 3 months.

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.

Glazed lemon summer squash muffins on wire rack over baking pan showing the drips going down the muffin onto the pan.

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.

Hand holding a glazed summer squash muffin, ready to eat.

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

Plate of glazed lemon summer squash muffins with one cut open showing the soft, yellow interior.

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
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 24 Servings
Calories 195 kcal

Ingredients
 

Muffins

  • 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
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Optional Glaze

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

Instructions
 

Muffins

  • 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.
    2½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
  • In a large mixing bowl, mix together sugar, oil, lemon extract, lemon juice, and eggs until smooth.
    1½ cups granulated sugar, ½ cup vegetable oil, 1 teaspoon lemon extract, 2 Tablespoon lemon juice, 3 large eggs
  • Stir in sour cream and squash. Fold in flour mixture until just combined.
    1 cup sour cream, 2 packed cups shredded yellow squash
  • 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.

Lemon Glaze

  • Mix together the powdered sugar, vanilla and lemon juice.
    1½ cups powdered sugar, ½ teaspoon vanilla extract, 3 Tablespoons 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!

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Spillt User

Thursday 20th of July 2023

Spillt User

Wednesday 19th of July 2023

Spillt User

Tuesday 18th of July 2023

Big Rigs 'n Lil' Cookies

Thursday 21st of July 2016

These sound great! The way our garden has been, I haven't needed the farmers market until now. I have to go get some yellow squash so I can make these :)

Carlee

Thursday 21st of July 2016

I have only been once! I need to go just to go. I always love seeing what everyone has if nothing else! I hope you love these!

Kim - KnockitoffKim.com

Wednesday 13th of July 2016

Oh my gosh, I never thought to use yellow squash in baking! I'm going to have to give this a try! Thank you so much for sharing with us at You Link It We Make It! We hope you'll visit us again. - Kim @ knockitoffkim.com

Carlee

Wednesday 13th of July 2016

I usually use zucchini too, but doesn't it make complete sense that the yellow squash would work in about the same way? I love having the yellow flecks of squash skin to highlight the lemon flavor. It just makes sense, the flavor and the color match!