Quick and easy homemade Lemon Poppyseed Muffins with Yellow Squash are the perfect lemon muffin that's both sweet, and tart. This fluffy and most muffin has the perfect lemon taste tossed with poppyseeds. Make them for a treat or fun breakfast.
During the summer months, our garden is full of yellow squash and zucchini. We started asking, "What can we make with yellow squash?" It just so happens that lemon and poppyseed pair perfectly with yellow squash (summer squash). You can't even tell they are in these homemade muffins!
A great way to make a toddler muffin with hidden vegetables, this poppyseed muffin is delicious for all. You can even substitute the yellow squash (summer squash) for zucchini and make a zucchini muffin. Whether you use lemon juice, or fresh squeezed lemons, these versatile and tasty muffins are a winner.
You can buy most of these ingredients at your local grocery store. If you have a garden use squash during the summer months.
- All purpose flour
- White sugar
- Baking soda
- Egg- When baking, if possible, it's best to use a room temperature egg. It helps the batter rise. Leave the egg out for 30 minutes before using.
- Butter, melted- Use salted.
- Milk - whole, 2%, 1%, and skim all work.
- Lemon juice- A better taste comes from using a real lemon rather than bottled lemon juice.
- Lemon zest- With a micro planer, zest the lemon rind.
- Yellow Squash- Also known as summer squash. Use a cheese grater to grate. Keep the skin on. You can also use a zucchini instead.
See recipe card for quantities.H
How to make Lemon Poppyseed Muffins
Follow these process photos to have the best cooking experience. Before making the batter, grate the squash, and squeeze the lemon.
1. In a stand mixer, combine the dry ingredients and mix until well incorporated. In a seperate bowl, mix together the wet ingredients.
2. Combine the dry and wet ingredients and combine to make a batter. Add the grated yellow squash, lemon zest, and poppyseeds. Mix well.
7. Divide the batter into 12 equal muffin liners or a well greased muffin tin.
6. Bake for 15 minutes or until the center is set. Remove from the muffin tin and enjoy!
Hint: Yellow squash is the same as summer squash and crooked neck squash! So if you have summer squash ready to be used, this is a perfect recipe for you. Or try this same recipe with zucchini.
Substitutions and Variations
- Lemon Juice - instead of using fresh squeezed lemons, use lemon juice.
- Zucchini - use zucchini instead of yellow squash to make a zucchini lemon muffins. Another great way to get toddlers to eat their vegetables and so delicious.
- Almond Flour - Substitute all purpose flour for almond flour to make these gluten free. The texture will change.
- Zucchini - add zucchini to these homemade lemon muffins instead of yellow squash for similar results.
- Deluxe - top with a glaze to make a tasty summer treat.
Storing Squash Muffins
Store muffins in an airtight container for 3-4 days. They are better fresh, but if they are several days old, reheat in the microwave for 10-15 seconds.
Freeze in an air tight container for up to 1 month. Thaw in the refrigerator and then reheat in the microwave for 10-15 seconds.
These are a perfect muffin for little hands. These toddler friendly muffins have yellow squash in them that can easily go undetected for picky eaters. My kids eat these up without blinking and eye!
Because yellow squash is abundant in the summer, make the night before when it's cooler outside as to not run the hot oven during the heat of the day. You will have a delicious breakfast ready in the morning. A great make ahead treat or meal.
Use a cheese grater to grate the yellow squash into small pieces.
Summer Squash Lemon Poppyseed Muffins
- Muffin Tin
- Muffin Liners
- 1 ½ cup flour
- ½ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 6 tablespoons butter melted
- ¼ cup milk
- ¼ cup lemon juice
- 1 teaspoon vanilla
- 1 teaspoon lemon zest - optional
- 1 tablespoon poppyseeds
- 1 cup yellow squash grated (about 1 squash)
- Preheat oven to 350. Prepare a muffin tin by generously greasing the muffin pan, to prevent sticking, or use muffins liners.
- With a smaller grater, grate the yellow squash.
- Mix all the dry ingredients together. In a large bowl, add the flour, sugar, baking soda, and salt. Mix altogether. In a separate bowl mix together the wet ingredients. Add the egg, melted butter, milk, lemon juice, and vanilla. Mix well.
- Pour mixed wet ingredients into the bowl of dry ingredients. Mix together in a stand mixer or with an electric hand mixer. Batter will look fluffy. See photos above for a great visual on what this looks like. Add the poppyseeds, lemon zest, and grated yellow squash. Mix until fully incorporated.
- Divide batter into 12 equal parts in your prepared muffin tin. Bake for 15 minutes or until center is set.
- Use zucchini instead of yellow squash for similar and delicious results.
- Yellow squash is the same as summer squash! So if you have yellow squash ready to be used, this is a perfect recipe for you.
- Make the night before when it's cooler outside as to not run the hot oven during the heat of the day. You will have a delicious breakfast ready in the morning!
- A great way to check for doneness is to put a toothpick down the center of a muffin and if it comes back clean, they are done.
- Another helpful way is to lightly tap the top center of the muffin. It should bounce back and not cave down.
- Store summer squash lemon poppyseed muffins in an airtight container for 3-4 days. They are better fresh, but if they are several days old, reheat in the microwave for 10-15 seconds.
These lemon muffins are a great way to eat up extra yellow squash during the summer harvest months.