Makes 12 muffins · Prep 15 min · Bake 20–23 min · No mixer needed · Freezer-friendly
These soft, cinnamon-spiced muffins are my favorite way to use up sourdough discard and garden zucchini at the same time. The starter adds a gentle tang that balances the sweetness, and walnuts bring a little crunch.
I tested several batches with different fats, ratios, and spices, and this version was the clear winner with family, friends, and neighbors. Bake a batch on the weekend and you’ve got grab-and-go breakfasts for the week.
Why You’ll Love These Muffins
- Make-ahead breakfast: bake on the weekend, grab from the freezer all week.
- Pantry staples: nothing special beyond your starter.
- No mixer: just two bowls and a whisk.
- Uses up extras: sourdough discard and a garden full of zucchini.
Ingredient Highlights
See recipe card for full list and measurements. Here’s what matters most:
- Sourdough starter or discard: adds a gentle tang that balances the sweetness. Active or discard both work, as long as it’s thick, not runny.
- Zucchini: keeps the muffins moist. Pat it dry, but don’t squeeze out all the moisture.
- Granulated and brown sugar: brown sugar adds a hint of molasses that pairs well with the cinnamon.
- Vegetable oil: gives the softest texture. Melted butter works, but the muffins come out denser.
- Cinnamon: warm flavor without needing a spice cabinet full of extras.
- Walnuts: optional crunch. Swap in pecans or leave them out.
- All-purpose flour: fluff, spoon, and level for the best texture. Packed flour makes heavy muffins.
Tips Before You Start
- Use starter with some body. Active fed starter or discard both work. Skip discard that has gone thin and smells strongly sour. The discard should be thick like pancake batter.
- Pat the zucchini, don’t squeeze it. Press gently with a clean towel to remove surface moisture, then measure. The remaining moisture keeps the muffins soft.
- Use parchment liners or grease well. These muffins stick. In my testing, parchment liners worked best; regular paper and foil liners tore the muffins when peeled.
How to Make Sourdough Discard Zucchini Muffins
- Prep. Preheat the oven to 400°F. Line a 12-cup muffin pan with parchment liners or grease it generously.
- Mix the wet ingredients. In a medium bowl, whisk the eggs. Add the starter, milk, and oil and whisk until combined. A fork or Danish whisk helps if your starter is thick.
- Mix the dry ingredients. In a large bowl, whisk the flour, both sugars, baking powder, baking soda, salt, and cinnamon, breaking up any brown sugar lumps.
- Combine. Pour the wet mixture into the dry and stir gently until just combined. Don’t overmix.
- Fold in the mix-ins. Fold in the zucchini and walnuts until evenly distributed.
- Fill the pan. Divide the batter evenly among the 12 cups, about ⅓ cup each.
- Bake. Bake 20–23 minutes, until a toothpick in the center comes out clean.
- Cool. Cool in the pan on a wire rack for 10 minutes, then move the muffins to the rack to finish cooling before peeling off liners.
Storage, Freezing, and Reheating
- Room temperature: once fully cool, store in an airtight container for 3–5 days.
- Freezer: freeze in a zip-top freezer bag with the air pressed out for up to 3 months. Label the bag with the date.
- To thaw: set out overnight on the counter, or microwave a frozen muffin for 20–30 seconds.
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A Note for Dog Owners
These muffins are for the humans in your house. The sugar and walnuts make them a poor choice for your dog. For a pup-friendly snack, try my Homemade Zucchini Dog Treats.
FAQs
This recipe was developed with sourdough starter, so I can’t promise results without it. My starter guide below will get you there.
Yes. I’ve used both. Just avoid discard that’s thin and very sour.
No. Pat it dry only; the remaining moisture keeps the muffins soft.
Yes, use the same amount of melted butter. It adds a buttery flavor, but the muffins come out denser.
Absolutely. They work with or without nuts, and chopped pecans work too.
More Sourdough Recipes
If you enjoy baking with sourdough, try my Soft Sourdough Bread, the loaf I’m asked to bring to every gathering. New to sourdough? My How to Make a Sourdough Starter from Scratch guide walks you through it step by step.
This post may contain affiliate links by which I may receive a small commission. All product links are items I personally use in my kitchen.
If you make this recipe I would love it if you left a review below and tag me on Instagram!
Sourdough Discard Zucchini Muffins
Equipment
- 2 mixing bowls – medium and large
- whisk
- Box grater
- standard muffin pan
Ingredients
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1½ teaspoon ground cinnamon
- 2 large eggs
- ½ cup sourdough starter or discard
- 2 tablespoons milk
- ½ cup vegetable oil
- 1½ cups grated zucchini, patted dry, not squeezed
- ½ cup chopped walnuts – optional
Instructions
- Preheat the oven to 400°F. Line a 12-cup muffin pan with parchment liners or grease it generously.
- In a medium bowl, whisk the eggs. Add the starter, milk, and oil and whisk until combined. A fork or Danish whisk helps if your starter is thick.
- In a large bowl, whisk the flour, both sugars, baking powder, baking soda, salt, and cinnamon, breaking up any brown sugar lumps.
- Pour the wet mixture into the dry and stir gently until just combined. You don't want to overmix.
- Fold in the zucchini and walnuts until evenly distributed.
- Divide the batter evenly among the 12 cups, about ⅓ cup each.
- Bake 20–23 minutes, until a toothpick in the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes, then move the muffins to the rack to finish cooling before peeling off liners.
