Sourdough Zucchini Muffins with Crumble Topping

Wholesome sourdough zucchini muffins are incredibly moist, spiced, and crowned with a sweet, buttery crumble. They're a delightful way to enjoy zucchini, perfect for breakfast or a satisfying treat.

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Course: Bread, Breakfast, Brunch

Cuisine: American

Prep Time: 15

Cook Time: 19

Servings:

Calories: 465kcal

Author: Juliea Huffaker

Ingredients

2 cups flour whole wheat, einkorn, OR unbleached all-purpose flour
¾ cup granulated sugar pure cane sugar recommended
¾ cup ground flax seed
1 teaspoon salt
1 teaspoon baking soda See Note on Fermentation below
1 teaspoon baking powder
2 cups grated zucchini
½ cup active sourdough starter
1 teaspoon vanilla extract
1 teaspoon cinnamon powder
2 large eggs
⅔ cup olive oil or avocado oil

For the Crumble Topping:

½ cup granulated sugar
⅓ cup flour einkorn or all-purpose
¼ cup cold butter cubed
1 ½ teaspoons ground cinnamon

Instructions

Combine Dry Ingredients (Except Baking Soda and powder, if Fermenting):

In a large bowl, whisk together the 2 cups flour, ¾ cup granulated sugar, ground flax seed, salt, 1 teaspoon baking powder, 1 teaspoon baking powder, and 1 teaspoon cinnamon powder. If you plan to long ferment, do NOT add the baking soda and powder yet.

Mix Wet Ingredients:

In a separate medium bowl, whisk together the active sourdough starter, vanilla extract, eggs, and ⅔ cup olive oil until well combined.

Combine Wet and Dry:

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are fine.

Add Zucchini:

Gently fold in the grated zucchini.
Optional Long Fermentation (for enhanced flavor and digestibility):
If you are long fermenting: Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 8-12 hours, or overnight.
If you are NOT long fermenting: Proceed to the next step.

Incorporate Baking Soda (Crucial Step):

If you long fermented: After the fermentation period, stir in the 1 teaspoon of baking soda and 1 teaspoon baking powder and stir thoroughly. This will react with the acids in the sourdough to create a lighter texture.
If you did NOT long ferment: Add the 1 teaspoon of baking soda and baking powder along with the other dry ingredients in step 1.

Prepare the Crumble Topping:

In a small bowl, combine the ½ cup granulated sugar, ⅓ cup flour, and 1 ½ teaspoons ground cinnamon. Add the cold, cubed butter. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Bake the Muffins:

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
Divide the muffin batter evenly among the 12 muffin cups.
Generously sprinkle the crumble topping over each muffin.
Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out with only a few moist crumbs attached.
Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Flour: We love whole wheat einkorn for its nutty flavor and wholesome goodness, but don't sweat it if you don't have it! All-purpose flour works beautifully too, giving you a slightly lighter muffin.

The Sourdough: The long fermentation (that overnight rest) isn't just for fancy bakers! It really develops the flavor and can make the muffins easier on your tummy. Just remember to hold off on that baking soda until after the long rest to get the best rise.

Storage: These muffins are best enjoyed fresh, but they'll keep well in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. For longer storage, you can freeze them for up to 3 months—just thaw and enjoy!

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