Sourdough Carrot Cake Muffins

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.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 20

Servings Muffins

Calories 230kcal

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 teaspoon Cinnamon Finely ground
¼ teaspoon Nutmeg Finely ground
½ teaspoon 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