Sourdough Zucchini Muffins [with cheese + chives]

Delicious savory sourdough muffins featuring gorgeous summer zucchini and a selection of cheeses that will make your tastebuds dance!

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 20

Servings Muffins

Calories 133kcal

Equipment

Mixing Bowl
Digital Scales
12 Hole Muffin Tin

Ingredients

Wet Ingredients

150 g Sourdough Starter Discard or Active Starter
2 Eggs
50 g Melted Butter
50 g Buttermilk or milk or sour cream (see notes)

Dry Ingredients

250 g Zucchini Finely shredded or grated (approx. 1 medium zucchini).
150 g All Purpose Flour
6 g Baking Powder (1 tsp)
8 g Salt
70 g Feta Cheese Crumbled (see notes)
30 g Parmesan Cheese Shredded (see notes)
100 g Cheddar Cheese Shredded (see notes)
15 g Fresh Chives Finely chopped

Instructions

Preheat oven to 180C/350F and grease a 12 hole muffin tin with butter.
Squeeze out all the moisture from the zucchini. I weigh out 250g and then I squeeze out the moisture. Set aside.
Mix the sourdough starter, eggs, buttermilk and melted butter in a bowl. Whisk together until well combined.
In a separate bowl mix together shredded zucchini, all purpose flour, salt, baking powder, 3 different cheeses and chives. Make sure that the zucchini is completely coated in flour.
Now pour the liquid ingredient mixture into the dry ingredients. Gently fold together until just mixed - don't over mix or the muffins will be tough.
Spoon mixture into greased muffin tin. This recipe will fill a 12 hole muffin (each hole around ¾ full).
Bake at 180C/350F for approximately 20 minutes or until muffins are golden brown.
Allow the muffins to cool on a rack for around 15 minutes before enjoying them. They are delicious warm or cold.

Notes

Sourdough Discard or Sourdough Starter - You can use either sourdough discard or freshly fed sourdough starter for this recipe. Sourdough zucchini muffins use baking powder as their leavening agent, so it doesn't matter whether you use discard or starter. It's really just there for a flavor boost and to add some fermented goodness!

Cheese Selection - you can literally use any type of hard cheese you like. I have chosen cheddar, parmesan and some greek style crumbly feta. But you can add 170g of whatever cheese you have on hand. I do like the feta though, it doesn't completely melt so creates lovely little morsels throughout the muffins.

Buttermilk - you can use the buttermilk from making your own butter or cultured butter. I find this gives the muffins the best flavor. But if you do not have buttermilk on hand, just use the equivalent amount of milk or sour cream.

Nutrition