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Sourdough Carrot Cake Muffin Recipe

Sourdough Carrot Cake Muffins

These wonderful sourdough muffins have all the goodness of your favorite carrot cake with the unique sourdough tang - top them with delicious cream cheese frosting or leave them as they are.
4.36 from 48 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert, Snack
Cuisine American
Servings 12 Muffins
Calories 230 kcal

Equipment

  • Mixing Bowl
  • Digital Scales
  • 12 Hole Muffin Tin

Ingredients
  

Wet Ingredients

  • 200 g Sourdough Starter Discard or Active Starter
  • 2 Eggs
  • 60 g Vegetable Oil can sub coconut oil
  • 5 g Vanilla Extract
  • 75 g Buttermilk or milk or sour cream

Dry Ingredients

  • 200 g Carrot Finely shredded or grated
  • 200 g All Purpose Flour
  • 120 g Brown Sugar
  • 6 g Baking Powder (1 tsp)
  • 10 g Baking Soda (1 tsp)
  • 5 g Salt
  • 1 tsp Cinnamon Finely ground
  • ¼ tsp Nutmeg Finely ground
  • ½ tsp Ginger Finely Ground

Cream Cheese Frosting (Optional)

  • 125 g Cream Cheese
  • 25 g Butter cold
  • 125 g Powdered Sugar Icing Sugar
  • 5 g Vanilla Extract
  • pinch Salt

Instructions
 

  • Preheat oven to 180C/350F and grease a 12 hole muffin tin with butter.
  • Mix the sourdough starter, eggs, buttermilk, vanilla extract and oil in a bowl. Whisk together until well combined. It's ok if the oil sits on the top, it will combine once it is poured into the dry ingredients.
  • In a separate bowl mix together shredded carrot, all purpose flour, salt, baking powder, baking soda, spices and brown sugar.
  • Now pour the liquid ingredient mixture into the dry ingredients. Gently fold together until just mixed - don't over mix or the muffins will be tough.
    (see notes for options here)
  • Spoon mixture into greased muffin tin. This recipe will fill a 12 hole muffin (each hole around ¾ full).
  • Bake at 180C/350F for approximately 20 minutes or until muffins are golden brown.
  • Allow to cool in the tin for 10 minutes before removing and cooling further on a wire rack.

Cream Cheese Frosting (optional)

  • Add all frosting ingredients to the bowl of a stand mixer and beat for around 2 to 3 minutes or until thick and glossy. Hand mixer works well too.
    You can mix this frosting by hand, but you will need to really work the cream cheese and butter to get them to combine.

Notes

Muffin Tin - You can bake these in a 12 hole muffin tin for "cupcake" size muffins. I prefer baking larger muffins in a 6 hole muffin tin.
Fermentation - You can ferment these muffins in the fridge for 2 to 3 hours after mixing.
Frosting - The frosting for these muffins is completely optional. If making for kids lunchboxes or snack time, it's absolutely fine to leave them out. They are sweet enough without it.

Nutrition

Calories: 230kcalCarbohydrates: 39gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 43mgSodium: 430mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 3027IUVitamin C: 1mgCalcium: 70mgIron: 1mg
Keyword Sourdough Discard
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