A DailySimmer – Pumpkin Zucchini Sourdough Muffins – Deliciously Organic Recipe

Ingredients

The Night Before (The Ferment)

• 2 cups all-purpose flour
• 1/2 cup sourdough starter (bubbly or discard is fine)
• 1 cup brown sugar, packed
• 1/2 cup pumpkin puree (not pie filling)
• 9 1/2 tbsp unsalted butter, melted and cooled
• 1/4 cup whole milk

The Next Day

• 1 1/2 cups shredded zucchini (roughly one medium zucchini)
• 2 tsp vanilla extract
• 2 large eggs, room temperature
• 2/3 cup plain whole milk yogurt
• 1 tsp cinnamon
• Pinch of nutmeg
• 1 1/2 tsp baking soda
• 1/4 tsp sea salt

Instructions

1. The Mix (Day 1): In a large bowl, stir together the flour, sourdough starter, brown sugar, pumpkin, melted butter, and milk. It will be very thick, almost like cookie dough. Cover it tightly and put it in the fridge for 24 hours.
2. The Warm Up (Day 2): Take the bowl out of the fridge and let it sit on the counter for about 4 hours. Do not skip this; if the butter in the dough is still cold, it won’t mix with the eggs properly later.
3. Preheat: Heat your oven to 350°F and line a standard muffin tin with papers.
4. Make the Wet Mix: In a separate bowl, whisk together the shredded zucchini, vanilla, eggs, yogurt, spices, baking soda, and salt.
5. Combine: Pour the zucchini mixture into the bowl with the stiff fermented dough. Use a mixer on low speed to blend them. It might look lumpy at first, but keep going gently until it forms a cohesive batter.
6. Bake: Fill the muffin liners about 3/4 full. Bake for 25–28 minutes. The tops should be golden and firm to the touch. Let them cool in the pan for 5 minutes before moving to a wire rack.

Why You’ll Love This Recipe

• Gentle on the Stomach: The long fermentation breaks down some of the gluten and sugars, which can make them easier to digest than quick breads.
• Texture: Because the flour is fully hydrated overnight, you avoid that dry, floury taste that some muffins have.
• Waste Reduction: It uses a good amount of sourdough starter, so you aren’t pouring it down the drain.

Chef’s Tips for Perfection

• Zucchini Moisture: Unlike many recipes, I do not squeeze the water out of the zucchini for this one. The fermented dough is quite dense, and the extra water from the zucchini helps loosen it up while baking.
• Mixing: When you combine the wet and dry ingredients on day two, use a hand mixer or stand mixer. Doing it by hand is possible but requires a lot of arm strength to break up the cold, fermented dough.
• Room Temp Ingredients: Make sure your yogurt and eggs are room temperature on day two. If they are cold, they will seize up the butter in the dough and make the batter greasy.

Storage and Reheating

These keep well on the counter for about 2 days in a sealed container. After that, the zucchini moisture can make them a bit soggy, so I move them to the fridge where they last another 4 days. They freeze beautifully—just microwave them for 30 seconds to bring the softness back.

Nutritional Notes

While these have the benefits of fermentation and veggies, they are still a sweet treat with sugar and butter. They make for a substantial breakfast or a solid afternoon snack.

 A DailySimmer – Pumpkin Zucchini Sourdough Muffins – Deliciously Organic Recipe