Sourdough Discard Zucchini Muffins: A Delightful Treat
Enjoy moist and flavorful muffins made with sourdough discard, perfect for a quick snack or breakfast. These muffins are easy to prepare and bake, offering a delightful way to use up your sourdough discard.
Equipment
- muffin tin
- mixing bowls
- whisk
- Measuring cups and spoons
- Cheese grater or food processor (for shredding zucchini)
- toothpick
Ingredients
- ½ cup Butter, melted
- 1 ¼ cup Brown Sugar
- 1 teaspoon Vanilla
- 2 large Eggs
- ¾ cup Sourdough Discard
- ½ cup Whole Milk
- 2 cups All Purpose Flour
- 2 teaspoons Cinnamon
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 2 cups Zucchini, shredded
- ¾ cup Walnuts, chopped
Instructions
- Preheat your oven to 400°F (200°C) and prepare a muffin tin with liners. Shred the zucchini finely.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, combine the melted butter and brown sugar until well mixed.
- Add the sourdough discard, milk, eggs, and vanilla to the butter mixture and stir until just combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined; a few lumps are acceptable.
- Gently fold in the shredded zucchini and chopped walnuts, mixing only 5-8 times to ensure even distribution without overmixing.
- Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Zucchini does not need to be peeled before shredding. For best results, shred the zucchini finely. Avoid overmixing the batter to ensure tender muffins; small lumps are perfectly fine. Rotating the muffin tin halfway through baking can help ensure even cooking. Active sourdough starter can be used if discard is unavailable, as there is not enough time for activation. Draining the zucchini is optional, as its moisture contributes to the muffin's texture.