Sourdough Carrot Muffins
These Sourdough Carrot Muffins are moist and buttery with sweet carrot flavor and just a hint of warm spice. Perfect for a quick breakfast or snack any time of day!
Sourdough Carrot Muffins are moist and flavorful with just the right amount of sweetness. Shredded carrots and chopped walnuts add texture and flavor, while spices and brown sugar add warmth and depth of flavor.
They are the perfect muffin recipe for a quick breakfast or an anytime snack, plus a great way to sneak in some veggies for your kids!
What You’ll Love About This Recipe
So soft and moist. The shredded carrot not only creates amazing flavor, but also makes the texture of these muffins so tender and moist.
Not too sweet. These are muffins, not cupcakes. Sometimes it can be difficult to differentiate between the two (except for the frosting!), but these muffins have just the right amount of sweetness to pass as a breakfast food or snack.
Quick and easy. This recipe uses simple ingredients and comes together in a few steps, no fuss involved.
Make ahead and freeze. You could easily double or triple this recipe and store some in the freezer for later. Muffins are a great food to freeze as they thaw quickly and are easy to grab on the go.
Find more muffin recipes at Quail Creek Homestead:
- Rich & Moist Banana Muffin Recipe
- Sourdough Discard Cranberry Orange Muffins
- Sourdough Oat Nut Muffins
What You Need to Make Sourdough Carrot Muffins
Stand mixer fitted with paddle attachment, or large mixing bowl & spoon
Rubber spatula
Measuring cups and spoons
Kitchen scale (Optional, but I much prefer to measure flour in grams than by cup!)
Muffin pan
Muffin paper liners (optional)
Ingredients for Sourdough Carrot Muffins
Melted butter
Brown sugar
Eggs
Vanilla extract
All purpose flour
Baking powder
Baking soda
Salt
Spices: Cinnamon, Ginger, and Nutmeg
Chopped walnuts
Grated carrots
Sourdough discard
How to Make Sourdough Carrot Muffins
Preheat oven to 350 degrees Fahrenheit. Grease muffin tin or line with paper liners.
In the bowl of a stand mixer fitted with paddle attachment, mix butter, brown sugar, eggs and vanilla extract until smooth.
Add dry ingredients – flour, baking powder, baking soda, salt, and spices. Mix well, scraping down sides of the bowl as necessary.
Add grated carrots and chopped walnuts, mixing well. Finally, add the sourdough discard and stir until just combined. If you feel there are still some streaks of discard, you can fold the batter with a rubber spatula to gently combine.
Spoon the batter into prepared muffin pan. With this recipe, you can get away with filling the cups at least three-quarters of the way full.
Bake at 350 for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for a bit before removing to a wire rack to cool completely.
Sourdough Carrot Muffins
Course: Breakfast, SnacksCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalThese Sourdough Carrot Muffins are moist and buttery with sweet carrot flavor and just a hint of warm spice. Perfect for a quick breakfast or snack any time of day!
Ingredients
1/2 cup butter, melted (113 grams)
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1 1/4 cup all purpose flour (150 grams)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp each: cinnamon, ginger, nutmeg
1/2 cup chopped walnuts
2 cups grated carrots (180-185 grams)
1/2 cup discard (about 150 grams)
Directions
- Preheat oven to 350 degrees Fahrenheit. Grease muffin tin or line with paper liners.
- In the bowl of a stand mixer fitted with paddle attachment, mix butter, brown sugar, eggs and vanilla extract until smooth.
- Add dry ingredients – flour, baking powder, baking soda, salt, and spices. Mix well, scraping down sides of the bowl as necessary.
- Add grated carrots and chopped walnuts, mixing well. Finally, add the sourdough discard and stir until just combined. If you feel there are still some streaks of discard, you can fold the batter with a rubber spatula to gently combine.
- Spoon the batter into prepared muffin pan. With this recipe, you can get away with filling the cups at least three-quarters of the way full.
- Bake at 350 for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for a bit before removing to a wire rack to cool completely.
