This Walnut Zucchini Muffin recipe is sponsored by California Walnuts, a year long partner of Heartbeet Kitchen.
This recipe wears a superman/woman kind of cape….
Saving the speckled bananas sitting on the counter, currently collecting fruit flies.
The zucchini spilling out of your summer garden, day after day.
And the leftover sourdough starter you just really want to find a good use for.
Together, these three make one heck of a soft and fluffy muffin that tastes like it was planned rather than a hail mary to save ingredients from spoiling.
With sourdough baking, removing and discarding some of your starter before you feed it each time can feel wasteful. But you don’t have to throw it out! The great thing about discard starter is that can be used in baking even after sitting in your refrigerator for over two weeks. Think of leftover starter as food, and essentially a levain, or what we would use to give life and rise to a recipe. That’s why I save mine in a separate jar and let it accumulate, then make something delicious from it when the jar is nearly full, as is, straight from the refrigerator.
That also means you don’t have to wait until it’s all bubbly and active to make these leftover starter muffins!
I’ve been experimenting with spelt flour, an ancient grain that’s especially high in protein, a bit more as well, and I really love its slightly sweet, nutty flavor composition. I used it as the flour base in this recipe, with just a touch of oat flour and cornstarch to lighten the crumb. For texture and richness, walnuts were the answer. They’re also a tried and true flavor match to banana and cinnamon!
This recipe make exactly a dozen muffins, and keep well on the counter for three days. They freeze well too. Just wait for them to cool, wrap individually in tin foil, then put in a freezer ziploc bag.
For more information on sourdough, I have a few other posts here.