Vegan Lemon Summer Squash Muffins

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Introduction

Capture the bright, sunny flavors of the season with these tender Vegan Lemon Summer Squash Muffins. They transform fresh garden squash into a subtly sweet, wonderfully moist treat, perfectly balanced by the zesty punch of fresh lemon. You’ll love how the simple lemon glaze adds a final touch of sweetness and shine.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 12 muffins

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2/3 cup cane sugar
• 3/4 cup unsweetened, plain non-dairy milk
• zest of 1 lemon
• 1/3 cup fresh lemon juice
• 1/4 cup canola oil (or other neutral oil, like vegetable oil or grapeseed oil)
• 1 teaspoon pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 1/2 cups shredded yellow summer squash (measured after squeezing out the liquid; 1 large squash should be more than enough.)
• 1/2 cup powdered sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the wells lightly.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
3. In a separate medium bowl, combine the cane sugar, non-dairy milk, lemon zest, the 1/3 cup of fresh lemon juice, canola oil, and the 1 teaspoon of vanilla powder (use half this amount if you prefer less rich vanilla flavor). Whisk until the sugar is mostly dissolved.
4. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined and no large dry streaks of flour remain.
5. Fold in the shredded and squeezed summer squash until evenly distributed. Be careful not to overmix.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
7. Bake for 22-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
9. Make the glaze: In a small bowl, whisk together the powdered sugar, the 1 tablespoon of fresh lemon juice, and the 1/2 teaspoon of vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth. If the glaze is too thick, add a few more drops of lemon juice; if too thin, add a bit more powdered sugar.
10. Drizzle or spread the glaze over the cooled muffins. Allow the glaze to set for 10-15 minutes before serving.

Variations

• Lemon Poppy Seed: Fold 1-2 tablespoons of poppy seeds into the batter along with the squash.
• Crunchy Top: Before baking, sprinkle the tops of the muffins with a mixture of cane sugar and extra lemon zest for a sparkling, crunchy crust.
• Mini Muffins: Bake in a mini muffin tin for about 12-15 minutes to create perfect bite-sized treats.
• Glaze-Free: For a less sweet option, skip the glaze and enjoy the bright, lemony muffins on their own.

Tips for Success

• Squeeze Squash Thoroughly: Removing excess liquid from the shredded squash is crucial for the right batter consistency and moist—not soggy—texture.
• Don’t Overmix: Mix the batter just until the ingredients are combined to ensure your muffins stay tender and light, not dense.
• Zest First, Juice Second: Always zest your lemon before juicing it; it’s much easier to zest a whole fruit.
• Test for Doneness: Ovens vary, so start checking your muffins at the 22-minute mark. A clean toothpick is the best indicator.

Storage & Reheating

Store unglazed muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Store glazed muffins in a single layer or with parchment between layers in the refrigerator. To refresh, warm a muffin in the microwave for 10-15 seconds.

FAQ

Can I use another type of squash, like zucchini?

Yes, zucchini works perfectly as a substitute for yellow summer squash in this recipe.

Why is it important to squeeze the liquid from the squash?

Summer squash contains a lot of water. Squeezing it prevents the batter from becoming too wet, which could lead to gummy, dense muffins.

What kind of non-dairy milk works best?

Any unsweetened, plain variety like almond, soy, or oat milk will work well. Avoid flavored milks (like vanilla) as they can alter the taste.

Can I make these muffins gluten-free?

You can try using a 1:1 gluten-free all-purpose flour blend. Results may vary slightly in texture.

My glaze is too runny/thick. How can I fix it?

If too runny, whisk in more powdered sugar a tablespoon at a time. If too thick, add more lemon juice just a few drops at a time.

Can I freeze these muffins?

Absolutely. Freeze unglazed muffins in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months. Thaw at room temperature and glaze before serving.