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Lemon Yellow Squash Muffins

Lemon Yellow Squash Muffins That Brighten Your Morning

Lemon Yellow Squash Muffins are a delightful blend of tangy citrus and tender squash, perfect for breakfast or snack time.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Ingredients
  • 1 cup Granulated Sugar Consider mixing with brown sugar for added depth.
  • 1/2 cup Vegetable Oil Substitute with melted coconut oil or applesauce for a healthier option.
  • 1 tsp Lemon Extract Use vanilla extract if lemon extract isn't available.
  • 2 large Eggs For a vegan option, use flax eggs.
  • 1/2 cup Sour Cream Greek yogurt works as a lower-fat alternative.
  • 1 cup Shredded Yellow Squash Zucchini can be used if yellow squash isn't on hand.
  • 1 tbsp Lemon Juice Fresh juice is preferred, but bottled works in a pinch.
  • 2 cups All-Purpose Flour Opt for whole wheat or gluten-free flour for variations.
  • 1 tbsp Baking Powder Always check expiration for effectiveness.
  • 1 tsp Baking Soda Ensure it's fresh for best results.
  • 1/2 tsp Salt Crucial for balancing the sweetness.
Glaze Ingredients
  • 1 cup Powdered Sugar Consider a sugar alternative for lighter options.
  • 1 tbsp Lemon Juice
  • 1 tsp Vanilla Extract Omit for a purely lemon flavor.
Optional Add-Ins
  • 1 cup Blueberries Dusting them with flour can prevent sinking in the batter.
  • 2 tbsp Poppy Seeds Incorporate for a lovely lemon poppy seed variation.

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • Spatula
  • Cookie Scoop

Method
 

Muffin Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the muffin tin with paper liners or grease with oil.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and optional poppy seeds until well combined.
  3. In a large bowl, whisk together granulated sugar, vegetable oil, lemon extract, lemon juice, and eggs until smooth.
  4. Stir in the sour cream and shredded yellow squash until well combined and creamy.
  5. Gradually fold the flour mixture into the wet ingredients until no dry flour remains visible.
  6. Fill each muffin cup about two-thirds full with the batter and bake for 25 minutes, or until golden and springy.
  7. Prepare the glaze by whisking together powdered sugar, lemon juice, and vanilla until smooth, then drizzle over warm muffins.
  8. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

These muffins are versatile and can be customized with various add-ins for different flavor profiles.

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