Yellow Squash Lemon & Poppy Seed Muffins
A new riff on everyone's favorite lemon poppy seed muffin. Shredded summer squash adds lots of moisture and nutrition to the muffins.
muffins
Ingredients
- 2 ½ oz poppy seeds (½ cup)
- 4 oz whole milk (½ cup)
Muffin Batter
- 16 oz yellow squash (2-3 medium)
- 10 oz all-purpose flour (2 cups, see note)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 8 oz granulated sugar (1 cup)
- 1 ¾ oz vegetable oil (¼ cup)
- 3 large eggs
- 2 lemons (zest very finely grated)
- ½ teaspoon lemon extract
Glaze
- 4 oz confectioner's sugar (1 cup)
- 1 ½ oz fresh lemon juice (3 tablespoons)
Instructions
- Place2 ½ oz poppy seeds in a small bowl and pour 4 oz whole milk over the seeds. Set aside to soak for at least 1 hour and up to 3 hours.
- Preheat the oven to 350 °F. Butter and flour a 12 cup muffin pan or line with paper cupcake liners.
- Use the large holes of a box grater or the large grating disc of a food processor to shred 16 oz yellow squash. Spread the squash in an even layer on a paper towel and cover with another paper towel. Press to absorb the liquid. Let the squash sit while you mix the batter.
- Combine 10 oz all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt and 8 oz granulated sugar in a mixing bowl and whisk to combine.
- In another bowl, whisk together 1 ¾ oz vegetable oil and 3 large eggs. Stir the squash, finely grated zest from 2 lemons and ½ teaspoon lemon extract into the wet ingredients.
- Add the wet ingredients to the dry ingredients all at once and stir just until combined. Drain and rinse the poppy seeds and fold them into the batter.
- Use a 2 ounce scooper or 1/4 cup measure to portion the batter into the prepared pan. Bake until the muffins spring back when lightly pressed in the middle, 12-15 minutes
- While the muffins bake, combine 1 ½ oz fresh lemon juice and 4 oz confectioner's sugar to make the glaze.
- Cool the muffins in the pan for 5 minutes. Lift each still-warm muffin from the tin and dip the top into the lemon glaze. Set on a cooling rack. The glaze will set as the muffins cool.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
This recipe will also make 6 jumbo muffins or one 9"x5" loaf. Adjust the baking times as needed.
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