Vegan Lemon Summer Squash Muffins

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Introduction

Capture the bright, sunny flavors of summer with these light and moist muffins. The shredded summer squash adds a tender texture and moisture, perfectly complemented by the zesty punch of fresh lemon. You’ll love how these vegan treats are both refreshing and satisfying.

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). Line a 12-cup muffin tin with paper liners or lightly grease it.
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, fresh lemon juice (1/3 cup), canola oil, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) (1 teaspoon). Stir until the sugar is mostly dissolved.
4. Fold the shredded summer squash into the batter until evenly distributed.
5. Divide the batter evenly among the 12 muffin cups, filling each nearly to the top.
6. Bake for 22-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
8. For the glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice (1 tablespoon), and vanilla powder (use half this amount if you prefer less rich vanilla flavor) (1/2 teaspoon) until smooth. Drizzle or spread over the cooled muffins.

Variations

• Sugar-Free Glaze: Skip the powdered sugar glaze for a simpler, less-sweet muffin.
• Lemon-Infused: Add a few thin slices of lemon on top of the batter before baking for a decorative touch and extra zing.
• Mini Muffins: Divide the batter into a mini muffin tin and bake for 12-15 minutes for bite-sized treats.
• Crunchy Top: Sprinkle the batter with a little cane sugar or rolled oats before baking for a textured finish.

Tips for Success

1. Squeezing the liquid from the shredded squash is crucial. Pack it firmly in a measuring cup, then wring it out in a clean kitchen towel or your hands to prevent soggy muffins.
2. Mix the batter gently and only until combined. Overmixing can lead to dense, tough muffins.
3. For the brightest lemon flavor, zest the lemon before juicing it.
4. Allow the muffins to cool completely before adding the glaze so it sets properly and doesn’t melt.

Storage & Reheating

Store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The glaze may soften over time. To reheat, warm individual muffins in a microwave for 15-20 seconds for a fresh-from-the-oven feel.

FAQ

Can I use zucchini instead of yellow summer squash?

Yes, zucchini is a perfect substitute and will yield similar results.

Why is squeezing the squash so important?

Summer squash holds a lot of water. Removing excess liquid prevents the batter from becoming too wet and ensures your muffins have the right texture.

What non-dairy milk works best?

Any plain, unsweetened variety like almond, soy, oat, or cashew milk will work well. The choice won’t significantly alter the flavor.

Can I make these without the glaze?

Absolutely. The muffins are delicious on their own, and skipping the glaze reduces the sweetness.

My batter seems very thick. Is that normal?

Yes, due to the reduced liquid from the squeezed squash and the amount of flour, the batter is intentionally thick. This helps create a nicely domed muffin.

Can I freeze these muffins?

Yes, freeze unglazed muffins in an airtight container for up to 3 months. Thaw at room temperature and add glaze if desired after thawing.