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There’s nothing quite like the comforting scent that fills the kitchen as these Sourdough Carrot Cake Muffins bake to perfection. The first time I took a bite, the delightful combination of warm spices and moist carrot cake reminded me of cozy family gatherings and sunshine-filled afternoons. It’s a recipe born from my desire to turn leftover sourdough starter into something extraordinary, transforming it into fluffy, flavorful muffins topped with a luscious cream cheese frosting.

Imagine indulging in a treat that not only satisfies your sweet tooth but also brings a hint of nostalgia to every bite! Whether you’re looking to impress at a brunch gathering or simply satisfy a midday craving, these muffins check all the boxes: they’re remarkably easy to whip up, incredibly moist, and crowd-pleasers for both kids and adults alike. As I share this delightful recipe with you, I hope to inspire you to create your own baking magic and fill your home with the unmistakable warmth of homemade goodness. Ready to dive into these deliciously simple Sourdough Carrot Cake Muffins? Let’s get started!

Why are Sourdough Carrot Cake Muffins the best?

Delightful nostalgia: These muffins are reminiscent of family gatherings, bringing back warm memories with every bite.

Flavor-packed: The unique blend of spices and the natural tang of sourdough starter elevate the taste to another level.

Moist texture: With grated carrots and a creamy frosting, each muffin is incredibly moist and soft.

Effortless baking: This recipe is straightforward, making it perfect for both novice and experienced bakers.

Versatile treat: Perfect for breakfast, snacks, or dessert, they delight any time of day!

If you’re looking for more uses for your sourdough starter, check out our section on creative sourdough recipes!

Sourdough Carrot Cake Muffin Ingredients

• Here’s what you need to bake these delicious Sourdough Carrot Cake Muffins!

For the Muffin Batter
• 1 cup butter – ensures a moist and rich texture.
• 2 cups coconut sugar – adds a lovely, caramel-like sweetness.
• 1 cup fresh sourdough starter – creates a tangy flavor that complements the spices beautifully.
• 2 tsp vanilla extract – enhances the overall flavor profile.
• 3 eggs – provides structure and moisture to the muffins.
• 2 1/2 cups flour – the base for your muffin batter, providing stability.
• 2 tsp baking soda – helps the muffins rise to a fluffy perfection.
• 1 tsp celtic salt – balances the sweetness and enhances flavors.
• 1 tbsp ground cinnamon – infuses a warm, aromatic essence.
• 1/2 tsp ground ginger – adds a gentle hint of spice.
• 1/2 tsp ground nutmeg – contributes a cozy, warming flavor.
• 2 1/2 cups grated carrots – keeps the muffins moist and sweet.
• 1/2 cup chopped walnuts, toasted – provides a delightful crunch and nutty flavor.

For the Cream Cheese Frosting
• 8 ounces cream cheese – creates a smooth and luscious frosting.
• 8 tbsp soft butter – adds creaminess and richness.
• 1/2 cup coconut sugar – sweetens the frosting while keeping it naturally sweet.
• 2 tsp vanilla – brings a lovely aroma to the frosting.

With these ingredients on hand, you’re all set to create scrumptious Sourdough Carrot Cake Muffins that will leave your family and friends asking for seconds!

How to Make Sourdough Carrot Cake Muffins

Preheat: Start by preheating your oven to 350°F. This ensures the perfect baking environment for your muffins to rise beautifully.
Toast Walnuts: Melt 1 tablespoon of butter in a cast-iron skillet. Once melted, add the chopped walnuts and stir frequently until they’re nice and toasted, then set them aside.
Mix Butter and Sugar: In a large bowl, combine the softened butter and coconut sugar. Mix well until everything is nicely blended and creamy.
Incorporate Sourdough: Add the sourdough starter to the butter-sugar mixture and mix thoroughly. Then, toss in the eggs, vanilla extract, and grated carrots, stirring until the mixture is smooth and well combined.
Combine Dry Ingredients: In another bowl, mix together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. This step blends all the dry flavors so that they can infuse the batter.
Mix Together: Gradually add the dry ingredients to the wet sourdough mixture. Stir gently until just combined — don’t overmix! Fold in the toasted walnuts for that extra crunch.
Prepare Tin: Line your muffin tin with parchment paper or cupcake liners to prevent sticking and make cleanup much easier.
Fill Muffin Cups: Spoon about 1/2 cup of the sourdough carrot batter into each muffin liner. Fill them generously to ensure tall, fluffy muffins!
Bake: Pop the muffins in the preheated oven and bake for about 20 minutes. Check for doneness with a toothpick; if it comes out clean, they’re ready. If not, continue baking for an additional 5-10 minutes.
Cool Muffins: Once baked, take them out of the oven and allow the muffins to cool on a wire rack. This prevents them from becoming soggy.
Make Frosting: While your muffins cool, prepare the cream cheese frosting. Beat together the cream cheese and soft butter until blended, then add the coconut sugar and vanilla, mixing until smooth.
Frost: When the muffins are completely cool, generously frost the tops with the cream cheese frosting using a small spatula or piping bag for that beautiful presentation.

Optional: Sprinkles on top of the frosting add a festive touch!

Exact quantities are listed in the recipe card below.

Expert Tips for Sourdough Carrot Cake Muffins

Sourdough Starter Quality: Use a well-fed, active sourdough starter for the best flavor. If it’s not bubbly, your muffins may not rise properly.
Grate Carrots Fine: Grate the carrots finely to ensure they blend smoothly into the batter. Large pieces can make the muffins dense.
Don’t Overmix: When combining wet and dry ingredients, mix just until no flour streaks remain. Overmixing can lead to tough muffins.
Check for Doneness: Always use a toothpick to check doneness; it should come out clean or with a few moist crumbs. Let them cool to avoid sogginess.
Customize Add-ins: Feel free to add raisins or other nuts for a twist on the classic Sourdough Carrot Cake Muffins.

Sourdough Carrot Cake Muffins Variations

Feel free to let your creativity shine and customize these muffins to match your taste preferences!

Gluten-Free: Substitute regular flour with a gluten-free blend to make these muffins accessible to gluten-sensitive friends.
Nut-Free: Omit the walnuts or replace them with seeds, like sunflower or pumpkin seeds, for an equally delightful crunch.
Vegan: Swap eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use vegan butter and cream cheese for a plant-based version.
Spice it Up: Increase the ginger and add a pinch of cayenne for a warm kick that’ll surprise your taste buds in every bite.
Fruity Addition: Incorporate raisins or chopped pineapple for an added layer of sweetness and a touch of tropical flavor.
Chocolate Twist: Fold in chocolate chips to the batter before baking for a sweet surprise in every muffin!
Cinnamon-Sugar Topping: Before baking, sprinkle a cinnamon-sugar mix on top for a sweet, crunchy finish that adds an extra layer of flavor.
Zesty Upgrade: Add the zest of one orange or lemon to the muffin batter for a refreshing citrusy twist that complements the carrots beautifully.

What to Serve with Sourdough Carrot Cake Muffins?

Enhance your cozy baking experience by pairing these delightful muffins with tasty accompaniments that complement their flavor and texture.

Fresh Fruit Salad: A mix of bright seasonal fruits adds a refreshing contrast to the sweet muffins, making every bite a burst of flavor.
Herbal Tea: A warm cup of chamomile or mint tea elevates the experience, offering a soothing balance to the luscious cream cheese frosting.
Greek Yogurt: Creamy yogurt topped with honey provides a tangy complement, making it a delightful, protein-packed breakfast option.
Maple Syrup Drizzle: A light drizzle of pure maple syrup enhances the sweetness and adds depth, inviting you to savor each morsel.
Mixed Nuts: Crunchy, lightly salted nuts serve as a perfect contrast to the fluffy muffins, adding an enjoyable texture and a hint of earthiness.
Caramel Sauce: For a decadent twist, a drizzle of warm caramel sauce takes your muffins to another level, appealing to your inner sweet tooth!
Flavored Coffee: Enjoying your muffins with a cup of cinnamon-infused coffee will amplify the spices, wrapping you in a cozy embrace with every sip.
Chocolate Covered Strawberries: The rich chocolate and juicy strawberries create a heavenly dessert pairing that’s truly irresistible alongside your muffins.

Make Ahead Options

These Sourdough Carrot Cake Muffins are perfect for meal prep enthusiasts! You can prepare the muffin batter up to 24 hours in advance by combining the wet and dry ingredients separately, then mixing them just before baking to maintain the muffins’ fluffy texture. Additionally, you can grate the carrots and toast the walnuts a couple of days ahead to save time. Store the grated carrots in an airtight container in the refrigerator to keep them fresh. When you’re ready to bake, simply follow the baking instructions, and you’ll enjoy warm, comforting muffins with minimal effort, perfect for busy weeknights or weekend brunches!

How to Store and Freeze Sourdough Carrot Cake Muffins

Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days. This keeps them moist and delicious, ready for your morning coffee!

Fridge: If you want them to last longer, refrigerate the muffins in an airtight container for up to a week. Let them come to room temperature before enjoying.

Freezer: For longer storage, freeze muffins individually wrapped in plastic wrap and then placed in a freezer bag. They can last up to 3 months, perfect for a quick treat anytime!

Reheating: To enjoy your frozen Sourdough Carrot Cake Muffins, simply thaw on the counter or microwave for a few seconds until warmed through. Re-frost if desired!

Sourdough Carrot Cake Muffins Recipe FAQs

What type of sourdough starter should I use?
Absolutely! It’s best to use a well-fed and active sourdough starter. If your starter is bubbly and has a pleasant sour smell, it will contribute a delightful tang to the muffins. If it’s been sitting in the fridge for a while, consider feeding it and letting it sit at room temperature until it’s active again before you use it.

How should I store leftover muffins?
The more the merrier when it comes to enjoying these muffins! Store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate the muffins, and they’ll keep well for up to a week. Just let them return to room temperature before indulging again!

Can I freeze Sourdough Carrot Cake Muffins?
Definitely! Freezing is a great option for longer storage. Wrap each muffin individually in plastic wrap, then place them in a freezer bag to prevent freezer burn. They’ll stay fresh for up to 3 months. When you’re ready to enjoy, thaw on the counter or microwave for a few seconds until warmed through. You might want to re-frost them before serving for an extra treat!

What should I do if my muffins are too dry?
Very! If your muffins come out dry, it might be due to overmixing or baking them too long. To avoid this, mix your batter gently until just combined, and keep an eye on the baking time — the toothpick test is key! If you find they’ve dried out after storing, consider warming them slightly in the microwave with a damp paper towel on top to add some moisture back.

Are these muffins safe for pets?
No! Sourdough Carrot Cake Muffins are not safe for pets, especially due to the sugar and butter used in them. Always keep baked goods well out of reach from your furry friends to keep them healthy and happy. If you’re looking to share a treat with your pets, consider making some dog-friendly recipes instead!