The first time I made these sourdough carrot cake muffins, I was juggling a busy evening and craving something sweet yet wholesome. Using my sourdough starter discard, I whipped up this quick, fluffy treat that melded the comforting spices of carrot cake with the simple joy of baking. Now, these muffins are my go-to for breakfast, snacks, or a sweet pick-me-up when time is tight.
Table of Contents
Why You’ll Love This Recipe
- Efficiently uses sourdough starter discard, reducing waste and adding extraordinary flavor.
- Produces a tender, moist crumb with vibrant carrot and warm spices in every bite.
- Comes together in one bowl, which means easy cleanup and less kitchen stress.
- Foolproof method for sourdough baking ensures fluffy muffins every time, even if you’re new to baking.
Ingredients & Equipment
You’ll need key ingredients like sourdough starter, eggs, vegetable oil, buttermilk, shredded carrots, flour, brown sugar, warm spices, and leavening agents for the muffins. For the cream cheese frosting, you’ll use cream cheese, cold butter, powdered sugar, vanilla extract, and a pinch of salt. Equipment essentials include a 12-hole muffin tin, mixing bowls, and either a box grater or food processor for shredding carrots. These simple tools set the stage for a quick, rewarding bake.
A Closer Look at Key Ingredients
Sourdough Starter: Discard vs. Active
Using sourdough discard adds a tangy depth and helps reduce food waste, though it may result in a slightly denser muffin with more pronounced sour notes. Active starter offers more rise and a milder flavor profile due to its vitality, making your muffins lighter while still lending that signature sourdough charm.
The Best Carrots for Muffins
Shredding carrots with a box grater yields a slightly coarse texture, contributing to a hearty bite. A food processor creates finer shreds, resulting in a smoother, more uniform crumb. Both work well, but choose based on your texture preference and the tools you have at hand.
Ingredients Muffins
- 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)
- 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)
- 1/4 tsp Nutmeg (Finely ground)
- 1/2 tsp Ginger (Finely Ground)
How to Make Sourdough Carrot Cake Muffins (Step-by-Step)
- Preheat the Oven and Prepare the Tin: Set your oven to 180°C/350°F and grease a 12-hole muffin tin with butter to prevent sticking.
- Mix the Wet Ingredients: In a bowl, whisk together 200 g sourdough starter, 2 eggs, 75 g buttermilk, 5 g vanilla extract, and 60 g vegetable oil. The oil might float on top but will combine once poured into the dry mix.
- Combine Dry Ingredients: In another bowl, stir together 200 g shredded carrot, 200 g all-purpose flour, 5 g salt, 6 g baking powder, 10 g baking soda, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp ginger, and 120 g brown sugar.
- Fold Wet into Dry: Pour the wet mixture into the dry ingredients. Gently fold until just combined—some lumps are fine to keep muffins fluffy.
- Fill the Muffin Tin: Spoon the batter into the prepared tin, filling each hole about three-quarters full; this recipe makes 12 muffins.
- Bake: Place in the oven and bake for around 20 minutes or until golden brown.
- Cool: Let muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool further.
Full printable instructions are available in the recipe card below.
How to Make The Perfect Cream Cheese Frosting
- Soften Butter and Cream Cheese: Allow 125 g cream cheese and 25 g cold butter to soften but not melt; this helps achieve a smooth frosting texture.
- Cream Butter and Cream Cheese: Beat the softened butter and cream cheese together until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add 125 g powdered sugar, 5 g vanilla extract, and a pinch of salt while continuing to beat until light and fluffy.
- Adjust Consistency: If frosting is too soft, chill it briefly or add more powdered sugar to thicken.
Spread generously on cooled muffins for that classic carrot cake finish.
Expert Tips for Success & Troubleshooting
- Avoid Tough or Dense Muffins: Do not overmix the batter; fold gently until ingredients are combined to keep muffins tender.
- Ensuring Proper Rise: Use fresh baking powder and baking soda; expired leavening can cause flat muffins.
- Troubleshooting Runny Frosting: If frosting feels too soft, add extra powdered sugar or chill it briefly before frosting.
Remember, every baking attempt is a step closer to mastery. You’ve got this!
Substitutions and Variations
| Ingredient | Substitution | Notes/Instructions |
|---|---|---|
| Buttermilk | Dairy-free milk + lemon juice | Use 75 g plant-based milk with a squeeze of lemon juice; let sit 5 minutes before using. |
| Cream cheese | Dairy-free cream cheese alternative | Ensure it’s softened; may alter flavor slightly. |
| Vegetable oil | Coconut oil, melted | Coconut oil adds a subtle coconut flavor; melt before measuring. |
| Brown sugar | Coconut sugar, maple syrup | Use coconut sugar 1:1 or maple syrup reduce liquid slightly. |
Fun Mix-In Ideas:
- Chopped walnuts or pecans for extra crunch
- Raisins or currants for natural sweetness
- Shredded coconut to add tropical flair
For more delicious sweet sourdough discard recipes, explore our collection.
How to Store, Freeze, and Reheat Your Muffins
- Room Temperature: Store unfrosted muffins in an airtight container for 2-3 days.
- Refrigerator: Keep frosted or unfrosted muffins in an airtight container for up to one week.
- Freezing: Freeze muffins in a sealed container or bag for up to three months. To reheat, microwave a frozen muffin for 30 seconds or bake at 300°F for a few minutes to revive softness.
Frequently Asked Questions about Sourdough Carrot Cake Muffins
Can I make these gluten-free?
You can substitute the all-purpose flour with a gluten-free blend. Ensure it includes xanthan gum for structure, and be mindful that texture may vary slightly.
Do I have to use sourdough discard, or can I use active starter?
Both work. Discard adds more tang and uses what would be wasted; active starter yields lighter muffins with milder sourness.
Are these muffins or cupcakes?
These are muffins with a tender crumb, though you can frost them like cupcakes if you prefer.
Can I make these into mini muffins or one large cake?
Yes, bake mini muffins for bite-sized treats or pour batter into a greased cake pan for a carrot cake loaf—adjust baking time accordingly.
Why did my muffins sink in the middle?
This often happens from overmixing or underbaking. Gently fold ingredients and bake until a toothpick inserted comes out clean.
Conclusion
These sourdough carrot cake muffins are incredibly delicious, quick to make, and gently blend tangy sourdough with comforting spices and fresh carrot goodness. I hope you find as much joy in baking and eating them as I do. Please leave a comment if you have questions or want to share your baking success. And if you post your muffins.
Sourdough Carrot Cake Muffins
Ingredients
Equipment
Method
- Preheat your oven to 180C/350F and grease a 12-hole muffin tin with butter.
- In a bowl, whisk together the sourdough starter, eggs, buttermilk, vanilla extract, and oil until well combined.
- In a separate bowl, mix together the shredded carrot, all-purpose flour, salt, baking powder, baking soda, spices, and brown sugar.
- Pour the wet ingredient mixture into the dry ingredients and gently fold until just mixed; avoid overmixing.
- Spoon the batter into the prepared muffin tin, filling each hole about three-quarters full.
- Bake for approximately 20 minutes at 180C/350F, or until the muffins are golden brown.
- Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
