Summer Squash Lemon Poppyseed Muffins

Our garden is in full vegetable mode right now. I absolutely love it! BUT I'm also starting to have more produce than I can handle. I know this is not a bad problem to have. Wish this was a problem throughout the whole year! We love summer squash (yellow squash). We have so many summer squashes coming right now, I thought it would be fun to make a summer squash muffin. I know we've all had zucchini muffins, bread, cookies, brownies... the list goes on, but what about summer squash?

Well, it just so happens that lemon and poppyseed pair perfectly with yellow summer squash. You won't be disappointed with these Summer Squash Lemon Poppyseed Muffins. They are perfect for a lazy summer morning, or a quick summer night treat!

Quick and Easy

These muffins come together very quickly. You won't be spending much time in the kitchen and can get back to whatever summer activity is pulling you outside. I know my kids love when I call them in from outside to get their hands on these delicious muffins.

How to make Summer Squash Lemon Poppyseed Muffins

Looking ahead, preheat your oven to 350. Either prepare a muffin tin by generously greasing the muffin pan, to prevent sticking, or use muffin liners. I just bought these silicone muffin liners, and so far I love them.

Next, with a smaller grater, grate your summer squash. I prefer when it is finer, smaller pieces.

These easy to make muffins start with mixing all the dry ingredients together. In a large bowl, I use a KitchenAid Stand Mixer, 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 and pour into the bowl of dry ingredients. Mix together in your stand mixer or with an electric hand mixer. Batter will look fluffy.

Add the poppyseeds, lemon zest, and grated summer squash. Mix until fully incorporated.

Divide batter into 12 equal parts in your prepared muffin tin. Bake for 15 minutes.

Tips and Tricks

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 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.

Storing Summer Squash Lemon Poppyseed Muffins

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.

Other delicious summer breakfasts

Old Fashioned Blueberry Muffins

Raspberry Rolls with Cream Cheese Frosting

Summer Squash Lemon Poppyseed Muffins

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★★★★★

5 from 3 reviews

• Author: Andrea
• Total Time: 30 minutes
• Yield: 12 muffins 1x

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Description

Summer Squash Lemon Poppyseed Muffins, a perfect tart yet sweet summer muffin. A delicious way to eat up your yellow summer squash!

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Ingredients

Scale 1x2x3x

• 1 1/2 cup flour
• 1/2 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 6 tablespoons butter, melted
• 1/4 cup milk
• 1/4 cup lemon juice
• 1 teaspoon vanilla
• 1 teaspoon lemon zest
• 1 tablespoon poppyseeds
• 1 cup summer squash, grated (about 1 squash)

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Instructions

1. Preheat  oven to 350. Prepare a muffin tin by generously greasing the muffin pan, to prevent sticking, or use muffins liners.
2. With a smaller grater, grate your summer squash.
3. Mix all the dry ingredients together. In a large bowl, add the flour, sugar, baking soda, and salt. Mix altogether.
4. In a separate bowl mix together the wet ingredients. Add the egg, melted butter, milk, lemon juice, and vanilla. Mix well.
5. Pour mixed wet ingredients into the bowl of dry ingredients. Mix together in your stand mixer or with an electric hand mixer. Batter will look fluffy.
6. Add the poppyseeds, lemon zest, and grated summer squash. Mix until fully incorporated.
7. Divide batter into 12 equal parts in your prepared muffin tin.
8. Bake for 15 minutes.

Notes

1. 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.
2. 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!
3. 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.
4. Another helpful way is to lightly tap the top center of the muffin. It should bounce back and not cave down.
5. 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.

• Prep Time: 15
• Cook Time: 15
• Category: Breakfast
• Method: Oven
• Cuisine: American

Keywords: crooked neck squash, zucchini bread, summer squash bread, squash bread, lemon poppy seed muffins, yellow squash, summer squash, poppyseed, lemon, muffins, bread, easy, quick and easy, lemon poppyseed,