Elm Farm

Family owned & farmed in Marshfield, MO

Lemon Poppy Squash Muffins

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We all know about zucchini bread, but have you ever had lemon flavored squash bread? It’s the epitome of summertime and embodies the radiance of the sun itself.

We freeze shredded squash in 2 cup portions all summer long just to make these during the winter when we’re longing for sunshine.

When I’m feeling fancy, I mix a little powdered sugar, lemon extract (or juice) and milk together to drizzle over the muffins. But honestly, they’re so good on their own it’s not really worth the extra step.

Lemon Poppy Squash Muffins

Recipe by Cherith Mitchell
Servings

6

servings
Prep time

5

minutes
Cooking time

35

minutes

Ingredients

  • 1 cup melted butter (or 3/4 cup oil)

  • 1 1/2 c sugar

  • Juice and zest of 2 small lemons

  • 1 tsp almond extract

  • 1/2 tsp vanilla extract

  • 3 eggs

  • 1 tsp salt

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 3 c flour

  • 2 c grated summer squash

  • 1 TBSP poppy seeds

Directions

  • Preheat the oven to 325 degrees Fahrenheit. Grease or line a jumbo muffin tin (if using regular, reduce cooking time); set aside.
  • Place the melted butter, sugar, lemon juice and zest, almond and vanilla extract in a large mixing bowl. Cream together until fluffy and light in color, about 1 to 2 minutes.
  • Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.
  • Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture. Mix well.
  • Working in batches, add the flour a 1/2 cup at a time; mix in entirely between additions. Fold in the squash and poppy seeds. Divide the batter between the prepared muffin cups. Bake for 35-40 min, until a toothpick inserted comes out clean.