Sourdough Zucchini Muffins
Sourdough zucchini muffins are super easy to make and are packed with vegetables! Because they can be made in under 40 minutes, they are perfect for a healthy breakfast or as a quick snack to take with you to school or work.
Why you will love these sourdough zucchini muffins
- These sourdough muffins are packed with hidden veggies!
- Sourdough zucchini muffins are perfect to take with you when you’re on the go.
- They are super quick and easy to make. Since you don’t have to wait for your starter to become active, you can prepare this recipe in under 40 minutes.
Ingredient notes
Sourdough discard: To give your sourdough zucchini muffins the tell-tale sourdough tang, you add discard. This is not only delicious, but it also provides an extra boost of nutrients to your breakfast. If you don’t have a sourdough starter but want to begin your sourdough journey, check out our guide on how to create a sourdough starter at home. This recipe is also perfect to use your whole wheat sourdough starter, especially if you swap part of the flour for whole wheat flour!
Flour: All-purpose flour works perfectly for these muffins. You don’t want too much gluten to develop, so there is no need to use bread flour. You can also make these muffins gluten-free! If you want to give your muffins a more rustic flavor, you can substitute half of the flour with whole wheat flour.
Herbs: To add a pop of color to the muffins and complement the cheese, I like to add fresh herbs like chives and thyme. Adding herbs is optional, but it does elevate your muffins.
Cheese: To add more flavor and protein, we add shredded cheese. I always use Gouda cheese, but you can also use cheddar, mozzarella, or Gruyère for this recipe.
How to make sourdough zucchini muffins
To prevent overworking the batter, it is always a good idea to mix the dry and wet ingredients in a separate bowl. We like to add the shredded zucchini and walnuts to the dry ingredients before mixing everything together, so the zucchini won’t sink to the bottom of your muffins.
Add the dry ingredients to the wet ingredients and mix until you have a smooth batter. Be careful not to overmix the batter because that will result in dry, rubbery muffins. You want to stop mixing when everything is just combined.
Scoop the batter into the lined muffin tin. I like to fill my liners about three-quarters full so they have room to rise without overflowing. Bake your sourdough zucchini muffins for about 25 minutes and let them cool before serving.
Our tips for the best sourdough zucchini muffins
- Use fresh zucchinis.
- Don’t over-mix the batter. Stop when the mixture is wet, but it doesn’t have to be completely smooth before you transfer it to your muffin tin.
- Make your own muffin liners. You can absolutely use store-bought muffin liners, but I love the rustic look of homemade liners, and it is super easy to do.
- Use room temperature ingredients. This makes incorporating everything so much easier, especially when you mix the batter by hand.
Storage
You can store your sourdough zucchini muffins both at room temperature and in the freezer. On your counter, they will stay fresh for about two days. If you want to enjoy them later, it’s best to freeze them. Frozen, they will keep for three months. Take them out the night before you’re ready to serve your muffins. If you like them warm, you can reheat them for a few minutes in a preheated oven.
More sourdough breakfast recipes
Sourdough zucchini muffins
Ingredients
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 zucchini shredded
- 1/2 cup walnuts chopped
- 1 cup brown sugar
- 1/2 cup sourdough discard
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla-extract
Instructions
- Preheat your oven to 400 F (200 C) and prepare your muffin tin. I like to use store-bought muffin liners, but you van also line your tin with parchment paper.
- Add your dry ingredients to a large bowl and mix until combined.
- Next, you want to add the walnuts and grated zucchini to the flour. Stir until the zucchini is completely covered in flour to prevent them from sinking to the bottom.
- In another bowl, whisk together the wet ingredients and pour them into the flour mixture.
- Quickly mix until just combined, but make sure not to overwork the batter. It is perfectly fine if there are a few lumps or dry bits left.
- Scoop the batter into the muffin liners and bake your sourdough zucchini muffins for about 25 minutes in the center of the oven.
Notes
- This recipe will make 12 sourdough zucchini muffins.
- These muffins will keep for a few days at room temperature and up to six months in the freezer.
- Don’t overwork the batter.
These muffins are super tasty! The combination of Zucchini and walnut is great! I love the cinnamon and ginger flavor!
Always on the lookout for creative ways to keep from wasting starter. Can’t wait to try these out!
These were so yummy, made them for the kids to go in their lunch box, they’ve wanted them everyday since!
These muffins are INCREDIBLE! Just in time because I have so much zucchini to get rid of lol