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.
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.
Lemon 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.