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A close up view of a sourdough apple zucchini muffin with the wrapper slightly unwrapped to show the detailed crumb.

Sourdough Apple Zucchini Muffins

Moist, flavorful, these easy Apple Zucchini muffins are the perfect fall breakfast food. Apple muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, with chopped pecans, or even chocolate chips. You need 3 apples and a few basic kitchen ingredients to get started.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling time 15 minutes
Total Time 52 minutes
Course Breakfast, brunch
Cuisine American
Servings 18 standard muffins
Calories 155 kcal

Equipment

  • large mixing bowl or stand mixer
  • Muffin pans (makes 18 muffins)
  • measuring cups & spoons
  • Parchment paper muffin liners and cooking spray

Ingredients
  

Wet ingredients

  • 300 grams apples stem and core removed, shredded (*see note below)
  • 100 grams zucchini shredded
  • 2 eggs large, room temperature
  • ⅓ cup honey or maple syrup
  • 1 cup sourdough starter discard or active
  • 8 tablespoons butter room temperature
  • ¼ cup brown sugar packed

Dry ingredients

  • 2 cups all-Purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

Instructions
 

  1. Preheat oven to 350℉ and prepare two muffin pans with parchment liners and cooking spray.
  2. Prepare apples by removing core, seeds and stem. Leave the skin on. Shred with a box grater or food processor. A standard apple, cored and shredded, weighs 100 grams. This recipe requires 3 apples.
    Shred the zucchini and let it sit on a paper towel or in a strainer for 10 minutes to release moisture before adding to recipe.
  3. Whisk together dry ingredients in a large mixing bowl and set aside.
  4. In a separate bowl or stand mixer, beat room temperature butter and brown sugar two minutes until light and fluffy.
  5.  Add in eggs, beating well after each addition.
  6. Add honey, vanilla, sourdough starter and stir well.
  7. Slowly fold in the dry ingredients, apples and zucchini. Mix the muffin batter until just combined.
  8. Fill the muffin cups ⅔ full. Bake for about 22 minutes, or until the internal temperature at the center of the center muffin reaches 200°F with a thermometer.
  9.  Leave the muffins in the muffin pan for 10-15 minutes before inverting it onto a wire rack to cool. This gives the muffins a chance to set slightly, preventing it from falling apart when you invert it. 

Notes

*notes - 1 apple, shredded and core removed, weighs 100 grams.  1 small zucchini, shredded and moisture drained for 10 minutes, weighs 100 grams.
SUBSTITUTIONS
  • Apples: You can omit the zucchini and use 4 apples to make this recipe.
  • Zucchini: You can substitute 100 grams of shredded carrots for the grated zucchini.
  • Sweetener: For a white sugar free option, use granulated monk fruit sweetener in a 1:1 ratio.
  • Butter: You can substitute the butter with equal parts vegetable oil, canola oil, melted coconut oil, or applesauce. 
STORAGE
  • Room temperature: For optimal freshness and flavor, store your delicious muffins in an airtight container at room temperature for up to 3 days.
  • Freezing:For longer storage, wrap the cooled muffins tightly in plastic wrap or aluminum foil, then place it in a freezer bag. Freeze for up to 3 months. To thaw, let it sit on the counter overnight.   

Nutrition

Calories: 155kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 32mgSodium: 175mgPotassium: 63mgFiber: 1gSugar: 10gVitamin A: 202IUVitamin C: 2mgCalcium: 12mgIron: 1mg
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