One Bowl Sourdough Zucchini Muffins
Easy one-bowl sourdough zucchini muffins combine sourdough starter discard, shredded zucchini, and warm cinnamon for a simple muffin that melts in your mouth.
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Equipment
- kitchen scale
- muffin pan
- paper muffin liners optional
- large mixing bowl
- box grater
Ingredients
Wet Ingredients
- 60 g plain yogurt ¼ cup
- 113 g unsalted butter ½ cup/ 1 stick, melted
- 62 g sourdough discard ¼ cup
- 100 g sugar ½ cup
- 50 g brown sugar ¼ cup
- 2 large eggs
- 1 tsp vanilla extract
- 225 g shredded zucchini 1½ cups
Dry Ingredients
- 219 g all-purpose flour 1¾ cups
- ¾ tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
Instructions
Prep
- Preheat your oven to 425°F/218°Cand line a 12-cup muffin tin with paper liners.
- Grate your zucchini on the large holes of a box grater; set it aside. Leave the skin on for color and nutrients.
Mix
- In a large mixing bowl, whisk together the sourdough starter, yogurt, eggs, melted butter, brown sugar, sugar, and vanilla extract until smooth. Fold in the shredded zucchini. Use broad, sweeping motions to distribute it evenly. 62 g sourdough discard, 60 g plain yogurt, 2 large eggs, 113 g unsalted butter, 50 g brown sugar, 100 g sugar, 1 tsp vanilla extract, and 225 g shredded zucchini
- Add the flour, cinnamon, baking soda, baking powder, and salt directly on top of the wet ingredients. Use a rubber spatula to gently fold everything together. Stop mixing the moment you no longer see dry flour streaks. The batter will look thick and slightly lumpy.219 g all-purpose flour, ¼ tsp baking soda, ¾ tsp baking powder, 1 tsp cinnamon, and ½ tsp salt
Bake
- Divide the batter evenly among the muffin cups, filling each cup to the top of the liners. Allow the muffins to rest for 5 minutes before baking.
- Reduce the oven temperature to 400°F/204°C and bake for 13- 14 minutes.
- The muffins are done when the tops are golden, spring back lightly when touched, and a toothpick inserted in the center comes out with just a few moist crumbs.
- Remove the muffins from the pan and place on a wire rack to cool.
Nutrition
Serving: 70gCalories: 201.5kcalCarbohydrates: 27.4gProtein: 3.4gFat: 8.9gSaturated Fat: 5.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.3gTrans Fat: 0.3gCholesterol: 51.9mgSodium: 164.5mgPotassium: 97mgFiber: 0.8gSugar: 13.2gVitamin A: 323.3IUVitamin C: 3.4mgCalcium: 38.7mgIron: 1.1mg
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