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.
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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.
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
Ingredients
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
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
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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 🙂
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!
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
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!
I love lemon in baked goods. Pair them up with blueberries and they are out of this world. I've used zucchini in my baked goods but I've never thought about using yellow squash before. I really like the ingredients in the recipe and it sounds like these muffins are really moist. Doggone it I knew I should have planted summer squash this year!
Aren't they a fun combination of flavors? We really enjoyed them. I should have too, but luckily I have sources!
What a great idea to sneak that squash in there – and they look so good, Carlee!!
Thanks, Mollie! They were delicious and a great way to get in some fruits and vegetables!
What a great idea to use yellow squash! These sound super-summery and healthy too. Right up my alley! I could just tell the hubby they are lemon blueberry muffins 🙂
He would never know the difference, it will be our little secret! You seriously can't tell there's squash in there other than there being little flick of yellow that could just as easily be lemon zest!
Oh I love this muffin recipe using yellow squash Carlee! You come up with such nice recipes!!
Hope you have a great day.
Julie xo
Thank you, Julie! Have a wonderful weekend!
Nothing like a new muffin recipe in the summer to use all the fresh bounty of fruits and vegetables, especially squash!!! Pinning and trying as soon as we get back from vacation!! Hope you're having an awesome week Carlee!! 😉
Thank you! I hope you're having a lovely vacation, Andrea! It is definitely deserved.
Carlee, I love that you put squash in the muffins. The flavor combos sound amazing! I wish I had some family or friends that grew zucchini and squash. Lucky girl!
You can just buy a house in our neck of the woods. It would be a bit of a move… but totally worth it. I'll keep you supplied in zucchini and squash!
I love to bake with zucchini, so I'm not sure why I never thought to use squash. Such a great idea, and I'm drooling over the lemon-blueberry combo!
I hear you. I was a late convert to baking with them as well, but I use them interchangeably in almost every other application. I loved how the yellow flecks of squash skin and lemon complimented each other. The whole mix just worked together. Thanks!
It is always nice to have family nearby. Especially if they have garden excesses. Zucchini is one of those that always seem to multiply. These muffins sounds good. Thanks for sharing.
Wishes for tásty dishes,
Linda
My mom brought me some zucchini too, so I am in good hands! Thanks, Linda!