Lemon Squash Muffins: Easy Recipe

These lemon squash muffins are a delightful treat that will brighten your day. They are moist, flavorful, and easy to make. You will love how the fresh lemon juice and zest bring a burst of flavor to each bite. For a refreshing meal, consider pairing these muffins with Mediterranean lemon chickpea patties.

Why Make This Recipe

• They are easy to prepare, making them perfect for busy mornings.
• The combination of summer squash and lemon gives a unique taste.
• They are great for snacking or breakfast.
• Kids will enjoy them, plus they are a great way to add vegetables to their diet.

How to Make Lemon Squash Muffins

Making these lemon squash muffins is a simple process that involves mixing dry and wet ingredients separately before combining them. You’ll grate the summer squash and blend it with eggs, butter, and lemon, creating a moist batter that will bake up light and fluffy. You may also find One Skillet Salmon With Lemon Orzo useful.

Ingredients

• 1 cup summer squash, grated
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Zest of 1 lemon

Directions

1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted butter, eggs, vanilla extract, lemon juice, and lemon zest.
4. Add the grated summer squash to the wet ingredients and mix well.
5. Stir the wet mixture into the dry ingredients until just combined.
6. Fill each muffin cup about two-thirds full with batter.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool before removing from the tin. Enjoy your delicious lemon squash muffins!

How to Serve Lemon Squash Muffins

These muffins are delightful on their own but can also be served with a dollop of butter or a sprinkle of powdered sugar. You could also pair them with some yogurt for a perfect breakfast.

How to Store Lemon Squash Muffins

Store the muffins in an airtight container at room temperature for up to three days. For longer storage, place them in the refrigerator for about a week. You can reheat them in the microwave or oven when ready to eat.

Tips to Make Lemon Squash Muffins

• Make sure to grate the summer squash finely for even distribution in the batter.
• Experiment with spices like cinnamon or nutmeg for additional flavor.
• For an extra citrus punch, add more lemon zest to the batter.
• Try substituting half of the all-purpose flour with whole wheat flour for a healthier option.

Variations

• Add blueberries or cranberries for a fruity twist.
• Replace half of the butter with applesauce for a lighter option.

FAQs

• Can I freeze these muffins? Yes, you can freeze them. Make sure they are fully cooled, then place them in a zip-top bag.
• How can I make them gluten-free? Use a gluten-free flour blend instead of all-purpose flour.
• Can I use other squash varieties? Yes, other types of squash can work, but summer squash is best for moisture.

Conclusion

Enjoy these delightful lemon squash muffins with a hint of lemony goodness! For more recipes, check out Lemon Squash Muffins | The Cook’s Treat, and see how others have put their spin on this yummy treat with Lemon Blueberry Muffins – Grits and Gouda. For a fun twist, try out Lemon Yellow Squash Muffins – Cooking With Carlee.

Lemon Squash Muffins

These lemon squash muffins are moist, flavorful, and easy to make, offering a delightful burst of lemon flavor with each bite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 lemon zest of For added flavor

Main Ingredient

• 1 cup summer squash, grated Make sure to grate finely for even distribution

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted butter, eggs, vanilla extract, lemon juice, and lemon zest.
4. Add the grated summer squash to the wet ingredients and mix well.
5. Stir the wet mixture into the dry ingredients until just combined.
6. Fill each muffin cup about two-thirds full with batter.

Baking

1. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
2. Allow to cool before removing from the tin. Enjoy your delicious lemon squash muffins!

Notes

These muffins are delightful on their own but can also be served with butter or powdered sugar. Store in an airtight container for up to three days at room temperature, or refrigerate for up to a week. Reheat as needed.