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Sourdough Zucchini Pineapple Muffins

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Course: Breakfast
Cuisine: American
Keyword: muffins, sourdough recipes, summer recipes, zucchini recipes
Servings: 14
Author: Apryl Niksch
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Equipment

Ingredients

DRY INGREDIENTS

  • 1 ¾ c. unbleached flour
  • 1 Tbsp. cornstarch
  • ½ c. brown sugar
  • ½ c. sugar
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. salt
  • ¼ tsp. cloves

WET INGREDIENTS

  • ½ c. sourdough starter or discard
  • ⅔ c. canola oil
  • 2 eggs
  • 1 ½ tsp. vanilla

MIX-INS

  • 1 c. zucchini shredded
  • ½ c. pineapple tidbits or crushed drained
  • ⅓ c. buttermilk or milk

Instructions

PREP

  • Preheat the oven to 375°.
  • Peel and shred zucchini. Wrap in paper towel and wring out the excess moisture. Set aside.
  • Drain off pineapple juice from can and place in bowl.
  • In a large mixing bowl, whisk together dry ingredients.

BATTER

  • Place dry ingredients into the mixer.
  • Add in wet ingredients and mix together until just combined.
  • Let batter rest in bowl 15 minutes with towel over it. Scoop batter into the muffin pan.

BAKE

  • Scoop batter into the muffin pan and sprinkle tops with course sanding sugar.
  • Reduce oven to 350° and bake for 22-23 minutes.
  • Store on counter in a sealed container up to 3 days. Freeze up to 6 months.