Sourdough Zucchini Muffins

A sourdough zucchini muffin open on a paper wrapper. There are several other muffins out of focus in the background.

These Sourdough Zucchini Muffins are a quick and easy way to use up excess sourdough discard and fresh zucchini. The perfect make-ahead breakfast or snack, they’re moist, flavorful, and ready in 30 minutes.

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 15

Total Time 35

Servings muffins

Calories 244kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

2 cups (240 grams) all-purpose flour
2 teaspoons cinnamon
1 teaspoon Diamond Crystal Kosher Salt use half the amount if using table salt or Morton's brand
1 teaspoon baking powder
½ teaspoon baking soda
½ cup (113 grams, 1 stick) unsalted butter melted
½ cup (100 grams) brown sugar packed
½ cup (100 grams) granulated sugar
2 large (100 grams) eggs room temperature
¾ cup (200 grams) unsweetened applesauce room temperature
½ cup (100 grams) sourdough starter discard room temperature
1 teaspoon vanilla extract
1 ¼ cups (170 grams) grated zucchini

Instructions

Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup with butter, oil, or cooking spray to prevent sticking.
In a medium mixing bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda. Set aside.
2 cups (240 grams) all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon baking powder, ½ teaspoon baking soda
In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and slightly lighter in color. Add the eggs one at a time, whisking well after each addition. Stir in the applesauce, sourdough discard, and vanilla extract, whisking until fully combined. Gently stir in the grated zucchini until it’s evenly distributed throughout the wet mixture.
½ cup (113 grams, 1 stick) unsalted butter, ½ cup (100 grams) brown sugar, ½ cup (100 grams) granulated sugar, 2 large (100 grams) eggs, ¾ cup (200 grams) unsweetened applesauce, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract, 1 ¼ cups (170 grams) grated zucchini
Gently fold the dry ingredients into the wet mixture, stirring just until a thick batter forms. Be careful not to overmix to keep the muffins light and tender.
Evenly divide the batter between the 12 muffin cups.
Bake for 14–16 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm for the best texture.

Notes

Add mix-ins. Feel free to fold in up to one cup of mix-ins like chocolate chips, chopped nuts, or raisins for added texture and flavor.
Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
Storage: Keep muffins in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.