Making the best of summer excess with moist and flavorful sourdough zucchini muffins.
Not only is my garden loving the warm, sunny days, but my sourdough starter, Wilby, is too. As I struggle to keep up with them both, zucchini-based baked goods have become a necessity.
In addition to cakes and breads, I’ve also successfully combined the two in these moist and tender muffins, where the subtle sweetness of summer squash perfectly complements the savory tang of sourdough discard.
They bake up tall and golden-brown, with robust, bakery-style domes. A hefty topping of crisp cinnamon-sugar crumbles completes the package, for a celebration of summer abundance.
Make with zucchini, yellow squash, patty pans, and more…
Do you have to use zucchini for this recipe? Absolutely not! I’ve made them with various kinds of summer squash and have yet to be disappointed.
What exactly is a summer squash? They are actually the immature fruits of a squash plant, picked when the rind is still soft and edible. Common varieties include zucchini (courgette if you hail from the UK), yellow squash, patty pans, grey squash, cousa, and zephyrs. While they do vary slightly in taste and texture, summer squash can generally be used interchangeably, and that is certainly the case with this recipe too, so feel free to use whatever you’ve got on hand.
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Still struggling to keep up with your zucchinis? You’re not alone. Or maybe you got some from a friend or neighbor trying to pare down their stock. Maybe you just love summer squash (I know do!). Whatever the case may be, check out my entire collection of summer squash recipes here.
If too much sourdough discard is your plight, you’re in luck! From cakes and cookies, to breads and pastas, sourdough discard can be a great addition to almost any baked good. Check out my vast collection of recipes here.
Sourdough Zucchini Muffins with Crumble Topping
Ingredients
Crumble Topping
- 95 grams (⅔ cup) all-purpose flour
- 71 grams (⅓ cup) brown sugar
- 3 grams (1 tsp) cinnamon
- pinch of salt
- 56 grams (4 tbsp) butter melted
Muffins
- Butter for pan
- 142 grams (1 cup) all purpose flour
- 100 grams (½ cup) sugar
- 3 grams (½ tsp) salt
- 8 grams (2 tsp) baking powder
- 1.5 grams (¼ tsp) baking soda
- 150 grams (1 packed cup) coarsely grated zucchini or other summer squash
- 167 grams (⅔ cup) sourdough discard 100% hydration
- 50 grams (¼ cup) vegetable or canola oil
- 2 large eggs
- 5 grams (1 tsp) vanilla extract
Instructions
- Preheat oven to 425°. Butter and flour 10 of the cups of a standard 12-cup muffin pan, including the area around the cups.
- Prepare the crumble topping: In a small bowl mix together 95 grams (⅔ cup) flour, brown sugar, cinnamon, and a pinch of salt. Add melted butter and stir until a crumbly mixture forms. Set aside.
- In a medium mixing bowl combine 142 grams (1 cup) flour, 100 grams (½ cup) sugar, 3 grams (½ tsp) salt, baking powder, and baking soda. Whisk to fully combine.
- In a large bowl or the bowl of a stand mixer, beat together squash, sourdough discard, oil, eggs, and vanilla extract until evenly combined.
- Add dry ingredient mixture to wet ingredient mixture. Mix with a rubber spatula or wooden spoon until ingredients are just evenly incorporated, avoid over-mixing (batter will be lumpy).
- Divide batter into the 10 buttered muffin cups, filling the cups full or nearly full. Top each generously with crumble topping (there should be no leftover topping).
- Bake 5 minutes then reduce heat to 350° and bake another 15-20 minutes, or until a toothpick inserted in the middle of a center muffin comes out with a few moist crumbs. Allow to cool in pan for 10 minutes, then remove to a wire rack to cool completely.
