Sourdough Carrot Cake Muffins
Moist, tender sourdough carrot cake muffins are the perfect start to your day. Topped with a cream cheese frosting, these muffins are great for an Easter brunch or a quick breakfast or snack to go.
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Ingredients
- ⅔ cup sourdough discard
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup Greek yogurt
- 2 cups finely grated carrot
- 1¾ cups all-purpose flour
- ⅔ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup chopped pecans
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
For the cream cheese topping
- ½ cup cream cheese
- ¼ cup butter cold
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 °F (175 °C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the eggs, oil, vanilla extract, and milk or yogurt.
- Add the sourdough starter and mix until smooth.
- In a separate bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Gently fold in the grated carrots and chopped pecans.
- Pour the batter into the lined muffin tin.
- Bake for 22-25 minutes.
- Let the cake cool completelyon a cooling rack before decorating the muffins for the cream cheese mixture.
- Cream Cheese Frosting
- In a medium bowl, beat the cream cheese and cold butter until smooth and creamy.
- Add the powdered sugar and vanilla extract and beat until light and fluffy.
- Spread the frosting over the cooled cake before serving.
Nutrition
Calories: 319kcal | Carbohydrates: 39g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 411mg | Potassium: 148mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3859IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
Servings: 12 muffins
Calories: 319kcal
