Description
These sourdough carrot cake muffins are a perfect blend of tangy sourdough, sweet grated carrots, and warm spices. Tender and moist, they stay soft for days thanks to the oil and active starter. With simple ingredients like flour, eggs, brown sugar, and finely grated carrots, you can whip up a batch in under an hour. Enjoy them plain or top with a creamy swirl of classic cream cheese frosting for a bakery-style treat. Ideal for breakfast, brunch, or dessert, these muffins bring homemade comfort and flavor to any occasion.
Ingredients
Instructions
1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or lightly grease each cup.
2. In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
3. In a large bowl whisk oil, brown sugar, and eggs until smooth and lightly frothy, then stir in vanilla extract and active sourdough starter.
4. Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula until no streaks of flour remain.
5. Fold in the grated carrots and any optional mix-ins like walnuts or raisins until evenly distributed.
6. Portion the batter evenly into the muffin cups, filling each about three-quarters full.
7. Bake for 22–25 minutes or until a toothpick inserted into a muffin comes out clean or with a few moist crumbs.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting or serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
Keywords: sourdough, carrot cake muffins, moist muffins, baking with carrots, breakfast muffins, dessert muffins, cream cheese frosting, easy baking