Sourdough Carrot Muffins (Sourdough Carrot Cake Muffins) (2024)

I'm not usually a cake person, but there's something about carrot cake that I absolutely love. The warm spices combined with the creamy cream cheese frosting - it's truly delicious and definitely my go-to cake!

After recently making carrot cake for my fiancé's birthday, I was inspired to create this sourdough carrot muffin recipe. I wanted the muffins to taste like carrot cake but with less sweetness and a hint of sourdough flavor. So, I skipped the frosting, reduced the sugar, and added sourdough discard to the mix.

And they turned out perfect! Not only are they easy to make and ready in just 30 minutes but they're also make-ahead friendly. Plus, they prevent food waste by using up excess sourdough starter discard.

Today, I’m walking you through how to make the best sourdough carrot muffins, including which ingredients to use, tips for success, and how to store them properly.

Table of Contents -

Why You'll Love This Recipe

• Tastes Like Carrot Cake- Carrot cake for breakfast - why not? These carrot sourdough muffins were inspired by my favorite carrot cake recipe so you know they're delicious.
• Easy to Make- Since this recipe doesn't rely on sourdough for leavening, it's perfect for beginner sourdough bakers.
• Ready in 30 Minutes- No waiting required! These easy sourdough discard carrot muffins are ready for breakfast or snacking in just 30 minutes.
• Uses Sourdough Discard- Using sourdough starter discard in these carrot cake muffins gives them a moist, tender texture while also preventing food waste.
• Make Ahead Friendly- Perfect for a quick breakfast, snack, or dessert, these muffins can be stored for several days on the counter or frozen for an easy, grab-and-go treat.

Tips for Success

• Measure the flour accurately. To avoid dry muffins, either weigh the flour or spoon it gently into a measuring cup.
• Skip the pre-shredded carrots. Pre-shredded carrots are often dry and too large to fully incorporate into the muffins. For best results, peel and grate your own carrots using a cheese grater.
• Don't overmix the batter. Overmixing the batter can lead to dense, tough muffins. Fold everything together until just combined.
• Keep an eye on the baking time. These muffins cook quickly so its best to start checking for doneness around the 15-minute mark.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Sourdough Discard- This recipe was developed and tested using discard from my 100% hydration, whole wheat flour sourdough starter. You can also use active sourdough starter if preferred. Don't have a starter of your own? Check out my guide on how to make sourdough starter from scratch.
• Grated Carrot- Peel and grate your own carrots using a box grater for best results. Pre-shredded carrots are dry, don't blend well into the muffins, and may not fully cook through.
• All-Purpose Flour- Measure flour by weight or use the spoon and level method for the most accurate results. Substitute up to ⅓ cup of the all-purpose flour with whole wheat flour if desired.
• Baking Powder + Baking Soda- Leavening agents that help the muffins rise.
• Kosher Salt- Enhances the flavor of the muffins and balances the sweetness. If substituting for table salt, use half the amount.
• Spices- A mix of warm spices like cinnamon, ginger, nutmeg, and clove adds a cozy, carrot cake flavor to these muffins. Use a pumpkin pie spice blend in place of the individual spices if preferred.
• Canola Oil- Provides moisture and helps the muffins remain soft and tender after cooling. Swap canola oil for any neutral-flavored oil you prefer.
• Brown Sugar + Granulated Sugar- Adds sweetness and moisture to the muffins.
• Eggs- Binds ingredients together and provides structure to the muffins.
• Unsweetened Applesauce- Use unsweetened applesauce for the right balance of overall sweetness. Applesauce creates moist muffins and reduces the need for additional oil.
• Vanilla Extract- Adds a subtle vanilla flavor that enhances the overall flavor of the muffins.

🌱 Sustainability Tip: If you grow carrots in your garden, making these easy sourdough carrot muffins is a fantastic way to use them up.

Variations & Mix-Ins

• Nuts & Seeds- Chopped walnuts, pecans, almonds, pumpkin seeds, or sunflower seeds.
• Dried Fruit- Dried cranberries, raisins, pineapple, or ginger.
• Shredded Coconut
• Grated Zucchini- Replace half of the grated carrot with zucchini. Craving zucchini bread? Try my sourdough zucchini bread recipe.
• Morning Glory Muffins- Make sourdough morning glory muffins by adding coconut, raisins, and chopped nuts, and swapping half of the grated carrot with grated apple.
• Streusel Topping- Top the muffins with a simple streusel made of flour, sugar, and butter before baking.
• Cream Cheese Frosting- Lean into the carrot cake flavor by topping these muffins with cream cheese frosting.

How to Make Sourdough Carrot Muffins

Here is how to make sourdough carrot cake muffins with discard.

Step 1: Preheat oven. Preheat oven to 400°F. Line a standard 12-cup muffin tin with paper liners or grease it with cooking oil to prevent sticking.

Step 2: Mix dry ingredients. In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt, and spices. Set aside.

Step 3: Combine wet ingredients. In a larger mixing bowl, whisk together the canola oil, brown sugar, and granulated sugar. Add the eggs and whisk until well combined. Incorporate the sourdough discard, applesauce, and vanilla extract, whisking until smooth.

Step 4: Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and fold together until just combined, taking care not to overmix. Gently fold in the grated carrots until they are evenly distributed throughout the batter.

Step 5: Fill muffin wells. Evenly divide the batter among the 12 muffin cups in the prepared tin.

Step 6: Bake the muffins. Bake the muffins in the preheated oven for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 7: Cool the muffins. Once baked, allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

See Also

Homemade Sourdough Tips for Beginners and Non-Bakers, Like Me

How to Store

Store cooled carrot muffins in an airtight container or plastic storage bag at room temperature for 2-3 days.

For longer storage, freeze muffins in a freezer-safe container or plastic bag for up to 3 months. To prevent them from sticking together in the freezer, flash-freeze them on a parchment-lined baking sheet before transferring them to a storage container.

Frequently Asked Questions

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me onInstagram,Facebook,Pinterest, or via email at[emailprotected].

More Sourdough Discard Recipes

Sourdough Carrot Muffins

These Sourdough Carrot Muffins are packed with freshly grated carrots and warm spices for a homemade muffin that tastes just like carrot cake. Made with sourdough discard, these moist and tender muffins are beginner-friendly and ready in just 30 minutes. Enjoy them for breakfast, a snack, or even dessert!

Servings 12 muffins

Calories 209kcal

Author Ashley Petrie, RDN, LDN

Nutrition

Serving: 1muffin | Calories: 209kcal | Carbohydrates: 27g | Protein: 3.5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 159mg | Potassium: 73mg | Fiber: 1g | Sugar: 13g | Calcium: 41mg | Iron: 0.4mg

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.