Sourdough Zucchini Muffins with Cinnamon Streusel

These Sourdough Zucchini Muffins are an easy sourdough discard recipe made with fresh zucchini, warm cinnamon, and a sweet streusel topping. They bake up soft and tender with a bakery-style texture, making them the perfect breakfast or snack.

Course Breakfast, Snack

Cuisine American

Prep Time 30

Cook Time 20

Cool Time 10

Total Time 1

Servings muffins

Calories 300kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Cinnamon Streusel

½ cup (60 grams) all-purpose flour
¼ cup (50 grams) brown sugar
1 teaspoon cinnamon
¼ teaspoon Diamond Crystal Kosher Salt use ⅛ teaspoon if using Morton's brand or table salt
3 tablespoons (42 grams) unsalted butter cold, cut into small cubes

Sourdough Zucchini Muffins

2 cups (240 grams) all-purpose flour
2 teaspoons cinnamon
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon Diamond Crystal Kosher Salt use ½ teaspoon if using Morton's brand or table salt
½ cup (113 grams, 1 stick) unsalted butter melted
¾ cup (150 grams) brown sugar packed
¼ cup (50 grams) granulated sugar
2 large (100 grams) eggs room temperature
1 single-serve cup (111 grams, 3.9 ounces) 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.
Make the streusel topping. Combine flour, brown sugar, cinnamon, and salt in a small bowl. Cut in the cold butter with your fingers or a pastry cutter until the mixture forms coarse sand. Place in the refrigerator while preparing the muffin batter.
½ cup (60 grams) all-purpose flour, ¼ cup (50 grams) brown sugar, 1 teaspoon cinnamon, ¼ teaspoon Diamond Crystal Kosher Salt, 3 tablespoons (42 grams) unsalted butter
In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
2 cups (240 grams) all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon Diamond Crystal Kosher Salt, 1 ½ teaspoons baking powder, ½ teaspoon baking soda
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until combined. Add eggs and whisk until smooth. Mix in applesauce, sourdough discard, and vanilla extract until fully combined.
½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 2 large (100 grams) eggs, 1 single-serve cup (111 grams, 3.9 ounces) unsweetened applesauce, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not overmix. Fold in the grated zucchini until evenly distributed.
1 ¼ cups (170 grams) grated zucchini
Divide the batter evenly between the prepared muffin cups. Sprinkle generously with cinnamon streusel.
Bake at 425°F for 5 minutes, then reduce oven temperature to 375°F and bake for another 15–18 minutes, until a toothpick comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Storage: Keep muffins in an airtight container at room temperature for 2-3 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.