Summer Squash Lemon Poppyseed Muffins
Lemon Poppyseed Muffins with Yellow Squash, a perfect tart yet sweet summer muffin. A delicious way to eat up your yellow summer squash and perfect for toddlers and adults alike.
Equipment
- Muffin Tin
- Muffin Liners
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1muffinCalories: 154kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 241mgPotassium: 68mgFiber: 1gSugar: 9gVitamin A: 225IUVitamin C: 4mgCalcium: 26mgIron: 1mg
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