Description

These sourdough carrot cake muffins are moist, flavorful, and filled with warm spices and tangy sourdough starter, perfect for breakfast or dessert.

Ingredients

Scale

1/2 cup sourdough starter (discard or unfed)

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup brown sugar

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups freshly grated carrots

Optional: 1/2 cup chopped walnuts, crushed pineapple, shredded coconut, or raisins

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups.

2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a separate bowl, whisk sourdough starter, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined.

5. Fold in the grated carrots and any optional mix-ins without overmixing.

6. Spoon the batter into the muffin cups, filling each about three-quarters full.

7. Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean.

8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 20-23 minutes
Category: dessert
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 muffin

Keywords: sourdough carrot cake muffins, moist carrot cake muffins, best carrot cake muffins, muffin dessert recipes, baking with carrots, carrot cake muffins, sourdough muffins, breakfast muffins, homemade muffins