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Delicious lemon squash muffins fresh out of the oven.

Lemon Squash Muffins

These lemon squash muffins are moist, flavorful, and easy to make, offering a delightful burst of lemon flavor with each bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.