Sourdough Discard Zucchini Muffins
Soft sourdough zucchini muffins made with grated zucchini, sourdough starter or discard, warm cinnamon, and chopped walnuts. This easy recipe makes 12 muffins, perfect for breakfast or a snack on the go.
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.
Nutrition
Serving: 12gCalories: 262kcalCarbohydrates: 33gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 31mgSodium: 289mgPotassium: 107mgFiber: 1gSugar: 18gVitamin A: 82IUVitamin C: 3mgCalcium: 47mgIron: 1mg
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