Introduction
Oh, the joy of a perfectly baked muffin, right? Especially one that sneaks in a little bit of goodness and uses up that precious sourdough discard that’s always hanging out in your fridge. If you’ve ever found yourself with a surplus of zucchini from the garden or a farmer’s market haul, or if you’re a sourdough baker like me, then get ready to fall in love. These Sourdough Zucchini Muffins are ridiculously easy to whip up, incredibly moist, and bursting with comforting cinnamon and allspice flavors. They’re the kind of treat that makes your kitchen smell like pure heaven and brings a smile to everyone’s face. Let’s get baking!
Why You’ll Love This Recipe
- Fast: You can have these ready from start to finish in under an hour!
- Easy: Seriously, it’s a simple mix-and-bake situation.
- Giftable: Pack them up in a pretty box or bag for a thoughtful homemade gift.
- Crowd-pleasing: Even picky eaters will devour these – the zucchini makes them super moist!
- Perfect for Discard: A fantastic way to give your sourdough discard a delicious purpose.
Ingredients
Gather ’round, bakers! Here’s what you’ll need to create these delightful muffins. Don’t worry if you don’t have every single item – we’ve got some ideas for substitutions down below!
- 200 grams zucchini, shredded and lightly squeezed (about 1 ½ cups): This is your secret to extra moisture! Squeeze out just a little bit of the excess water, but not all of it.
- 180 grams all-purpose flour (about 1 ⅓ cups): The base for our beautiful muffins.
- 75 grams granulated sugar (about ⅓ cup, heaping): For that classic sweetness.
- 75 grams brown sugar (about ⅓ cup): Adds a lovely depth of flavor and extra tenderness.
- 4 grams baking powder (about 1 teaspoon): Our little helper for lift!
- 2 grams baking soda (about ½ teaspoon): Works with the acidic sourdough discard to create a lovely rise.
- 5 grams salt (about ¾ teaspoon): Essential for bringing out all the flavors.
- 3 grams ground cinnamon (about 1 teaspoon): Because cinnamon and zucchini are a match made in heaven.
- 1 gram allspice (about ½ teaspoon): Just a hint of warmth to make them extra cozy.
- 100 grams sourdough discard (about scant ½ cup): The star of the show for that subtle tangy note and incredible texture!
- 50 grams liquid coconut oil, or any neutral-flavored oil (about 3 Tablespoons): For a wonderfully moist crumb.
- 2 large eggs (about 100 grams): To bind everything together.
- 75 grams Greek yogurt (about scant ⅓ cup): Adds even more moisture and a touch of richness.
- 40 grams milk, whole or 2% (about 2 ½ Tablespoons): To get the batter just right.
How to Make It
Alright, apron on, let’s get this done! You’ll be amazed at how quickly these come together.
- Preheat and Prep: First things first, let’s get that oven warmed up to 375°F (190°C). Then, grab your muffin tin and either line it with paper liners or give it a good greasing. This ensures your beautiful muffins don’t stick around!
- Whisk the Dry Ingredients: In a nice big bowl, whisk together your flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and allspice. Give it a good swirl to make sure everything is well distributed.
- Whisk the Wet Ingredients: In a separate, slightly smaller bowl, let’s mix up the wet stuff. Whisk together your sourdough discard, that lovely liquid coconut oil (or your chosen oil), your eggs, Greek yogurt, and milk. Just whisk until it’s all nicely combined and looks smooth.
- Combine Wet and Dry: Now, pour those glorious wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently mix until everything is just combined. I always tell myself, “Don’t overmix!” – a few little flour streaks are totally fine. Overmixing can make your muffins tough, and we want tender bites!
- Fold in the Zucchini: Gently fold in your shredded zucchini. You want to be careful not to mash it up too much; we’re just incorporating it into the batter.
- Fill the Muffin Cups: Divide your batter evenly among the prepared muffin cups. Aim to fill each one about two-thirds of the way full. They’ll puff up nicely!
- Bake to Perfection: Pop them into your preheated oven and bake for 18-20 minutes. How do you know they’re ready? Just stick a toothpick into the center of a muffin. If it comes out clean, they’re golden!
- Cool Down: Let the muffins sit in the muffin tin for a few minutes – this helps them set up. Then, carefully transfer them to a wire rack to cool completely. The hardest part is waiting, I know!
Substitutions & Additions
Feeling a little adventurous? Or maybe you’re missing an ingredient? No problem! These muffins are super adaptable.
- No Greek Yogurt? Sour cream or even a plain full-fat yogurt will work beautifully.
- Oil Choices: If coconut oil isn’t your favorite, a light olive oil, canola oil, or vegetable oil will do the trick.
- Add-ins: How about some chopped walnuts or pecans for crunch? Or a handful of mini chocolate chips for a decadent touch? Fold these in with the zucchini!
- Spice it Up: Feel free to add a pinch of nutmeg or a touch more cinnamon if you love that warm spice flavor.
- Flour Swap: While all-purpose flour is ideal, you could try a 1-to-1 gluten-free baking flour blend, but the texture might be slightly different.
Tips for Success
A few little tricks to ensure your Sourdough Zucchini Muffins turn out amazing every time!
- Don’t Squeeze ALL the Water Out: That little bit of moisture from the zucchini is what makes these muffins so incredibly tender and moist. Squeeze, but don’t wring them dry!
- Measuring Flour Correctly: For the best texture, I always recommend the “spoon and level” method. Spoon your flour into the measuring cup, then level it off with a straight edge. Scooping directly from the bag can pack too much flour in.
- Prep Ahead: You can shred your zucchini the day before and keep it in an airtight container in the fridge.
- Discard Readiness: Make sure your sourdough discard is at room temperature for best results when mixing.
How to Store It
Once these delicious muffins have cooled, you’ll want to store them properly to keep them fresh and delicious.
- At Room Temperature: Store them in an airtight container for up to 2-3 days. They’re usually best enjoyed within the first day or two.
- In the Fridge: If it’s warm or you want them to last a bit longer, store them in an airtight container in the refrigerator for up to 5 days.
- Freezing: These muffins freeze beautifully! Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. Thaw them at room temperature or gently reheat them in a toaster oven.
FAQs
Are sourdough zucchini muffins healthy?
These muffins are a great way to incorporate zucchini and use sourdough discard, which can offer some pre-biotic benefits. They still contain sugar and flour, so they’re best enjoyed as a treat or part of a balanced diet. You can always reduce the sugar slightly if you prefer!
Can I use active sourdough starter instead of discard?
You can! If you use active starter, you might want to slightly reduce the baking soda and baking powder, as the active starter will provide more leavening power. However, discard works perfectly for the flavor and texture in this recipe.
How do I prevent my muffins from sinking in the middle?
Sinking can sometimes happen if the oven temperature is too low or if they’re underbaked. Make sure your oven is accurately preheated and use the toothpick test to confirm they are fully cooked. Overmixing the batter can also contribute to this.
How long does sourdough discard last in the fridge?
Sourdough discard can typically be stored in the refrigerator for a couple of weeks, but its quality and leavening power might diminish over time. It’s best to use it when it smells pleasantly tangy and not too yeasty or moldy.
Sourdough Zucchini Muffins
Equipment
- Muffin tin lined with paper liners or greased
- Large bowl
- Medium bowl
- Spatula
- Wooden spoon
- Wire rack
- toothpick for testing doneness
- Measuring Cups
- Measuring spoons
- Kitchen scale for precise measurements
- Airtight container for storage
- Plastic wrap for freezing
- freezer-safe bag for freezing
Ingredients
Main ingredients
- 200 grams zucchini, shredded and lightly squeezed about 1 ½ cups
- 180 grams all-purpose flour about 1 ⅓ cups
- 75 grams granulated sugar about ⅓ cup, heaping
- 75 grams brown sugar about ⅓ cup
- 4 grams baking powder about 1 teaspoon
- 2 grams baking soda about ½ teaspoon
- 5 grams salt about ¾ teaspoon
- 3 grams ground cinnamon about 1 teaspoon
- 1 grams allspice about ½ teaspoon
- 100 grams sourdough discard about scant ½ cup
- 50 grams liquid coconut oil or any neutral-flavored oil, about 3 Tablespoons
- 2 large eggs about 100 grams
- 75 grams Greek yogurt about scant ⅓ cup
- 40 grams milk whole or 2%, about 2 ½ Tablespoons
Instructions
- Preheat your oven to 375°F (190°C). Line or grease your muffin tin.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and allspice.200 grams zucchini, shredded and lightly squeezed
- In a separate bowl, whisk together sourdough discard, oil, eggs, Greek yogurt, and milk until combined.200 grams zucchini, shredded and lightly squeezed
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. A few flour streaks are okay.200 grams zucchini, shredded and lightly squeezed
- Gently fold in the shredded zucchini.200 grams zucchini, shredded and lightly squeezed
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.