Lemon Squash Muffins
You'll never guess that these delightful lemon muffins are made with yellow summer squash! They are amazingly moist and delicious.
Ingredients
- 1 cup butter melted
- 2 cups (15 ounces) granulated sugar
- ½ tablespoon finely grated lemon zest from about 1 ½ large lemons
- ¼ cup fresh lemon juice from about 1 ½ large lemons
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 3 cups (15 ounces) all-purpose white flour divided
- 2 cups (about 1 pound) grated yellow summer squash from about 2 small to medium summer squash
Instructions
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Preheat oven to 425 degrees F. Line two 12-cup muffin tin with paper liners and set aside.
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In a large mixing bowl, add melted butter, white sugar, lemon zest, lemon juice, and vanilla extract. Cream together until fluffy and light in color.
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Add the eggs, one at a time, and mix until fully incorporated before adding another.
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Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture and mix well.
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Add the flour ½ cup at a time and mix entirely between additions.
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With a rubber spatula, gently fold in the summer squash.
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Divide the batter evenly between the muffin tins (I like to use a #20 cookie scoop).
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Bake at 425 degrees F for 5 minutes. Then lower the oven temperature to 350 degrees F and bake an additional 18-20 minutes or until a skewer inserted into the middle of the muffins comes out clean. Be careful not to check them too early or you may cause them to sink slightly in the middle.
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Place muffins on cooling rack to cool 5-10 minutes before carefully removing from the muffin tins to cool completely (about an hour). Store covered well for about three days or muffins can be frozen (see note).
Recipe Notes
1. To freeze muffins, cool completely and then pack into gallon freezer bags and seal. For best results, freeze the same day as baked.