Sourdough Carrot Cake Muffins with Cream Cheese Frosting (2024)

Sourdough Carrot Cake Muffins with Cream Cheese Frosting is the perfect treat for any occasion. Not only is it delicious, but it’s also packed with nutritional benefits.

Sourdough Carrot Cake Muffins

As Easter approached, the idea of making a dessert came to mind, and a moist carrot cake seemed the perfect fit.

I reached out to my mother for a great recipe. However, her recipes included ingredients such as pineapple or dates, which I didn’t particularly care for.

So, I decided to create my recipe. I started experimenting in the kitchen and decided to use sourdough as a base and make carrot cake muffins, which gave them a unique taste and texture.

After some trial and error, I finally produced an incredibly delicious batch. The sweetness of the carrot, combined with the tanginess of the sourdough, made for a truly delightful dessert.

I was thrilled with the results of my experiment and couldn’t wait to share it with my readers.

What I love about this carrot cake recipe turned to muffins is its simplicity. You combine the dry ingredients in a separate bowl, add the wet ingredients, mix well, and bake.

It’s incredibly easy, perfect for those who prefer a fuss-free baking experience like myself!

Learn how to make your own sourdough starter!

Sourdough Carrot Muffins Ingredients

• Butter: when using butter in this recipe, it’s important to ensure it’s at room temperature before mixing it with the other ingredients. This allows for easier mixing and helps to create a smoother batter.
• Coconut Sugar: when used in this recipe, coconut sugar adds a lovely caramel-like flavor and a subtle sweetness that complements the other ingredients perfectly. You can also use refined white cane sugar or brown sugar.
• Active Sourdough Starter: this helps to create a softer texture and a lighter crumb, making them moist and fluffy.
• Vanilla: use good quality vanilla, which makes a big difference in the overall flavor of your baked goods.
• Eggs: the important binding agent in this recipe is three large eggs, helping hold the batter together and create a smooth texture. They also add richness and flavor to the muffins.
• Flour: this recipe uses all-purpose flour to create a tender crumb and soft texture.
• Leavening Agent: baking soda helps to create a light, airy texture.
• Spices: the combination of warm spices, ground cinnamon, ginger, and nutmeg adds warmth and complexity, creating a rich and flavorful profile that’s perfect.
• Grated Carrots: the grated carrots in this recipe add natural sweetness and contribute to moistness.
• Chopped Walnuts: the toasted walnuts in this recipe add a satisfying crunch and a nutty flavor that complements the other ingredients.

Cream Cheese Frosting Ingredients

Cream cheese is a classic choice for frosting that never fails to delight.

• Cream Cheese: provides a tangy and creamy texture that complements the sweetness of the sourdough carrot muffins. Make sure to use good quality cream cheese for the best results, and soften the cream cheese before starting to make the frosting.
• Butter: adds richness and depth to the frosting while creating a light and fluffy texture. It also balances out the tanginess of the cream cheese. When making the frosting, be sure to use softened butter
• Coconut Sugar: a natural sweetener that adds a slight caramel flavor. You can substitute regular white sugar.
• Vanilla: gives the frosting a warm and comforting aroma. Use pure vanilla extract for the best flavor, and avoid using imitation vanilla, which has a less intense flavor.

Useful Kitchen Tools

To help you make the perfect carrot cake muffins, I have compiled a list of the essential kitchen tools you may need.

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• Stand Mixer: designed to handle heavy batter, they make mixing quick and easy with a paddle attachment and whisk.
• Box Grater: a good quality box grater can simplify the job. Choose a box grater with a fine grating surface to create finely shredded carrots.
• Hand-Held Mixer: a hand mixer is an excellent tool for creating light and fluffy frosting.
• Stoneware Muffin Tin: If you have a stoneware muffin tin, you will enjoy perfectly baked carrot cake muffins every time. However, you can use any available muffin tin if you don’t have a stoneware muffin tin.

How to Make Sourdough Carrot muffins

Sourdough carrot muffins are a delicious and healthy treat, perfect for any time of day. To make these, follow my step-by-step instructions with the full printable recipe at the bottom of this post.

Step 1: Preheat the Oven

Preheat the oven to 350 degrees.

Step 2. Toast the Chopped Walnuts.

Add 1 tbsp of butter to a cast-iron skillet and let it melt. Once melted, add the chopped walnuts and frequently stir until they are toasted. Be sure to watch them closely, as they can burn easily. Once toasted, set the walnuts aside.

Step 3. Mix Butter and Sugar

Combine the softened butter and coconut sugar in a bowl or a stand mixer. Mix on medium speed until well combined.

Step 4: Add Wet Ingredients

Once the butter and sugar are mixed, add one cup sourdough starter and mix well. Add the eggs, vanilla, and grated carrots to the sourdough mixture and mix well.

Step 5: Mix the Dry Ingredients

Mix the flour, baking soda, salt, cinnamon, ginger, and nutmeg in another bowl. Mix well until all the ingredients are combined.

Step 6: Combine Ingredients

Add the dry ingredients to the sourdough mixture. Mix until all the ingredients are well combined. Add in the toasted walnuts and use a wooden spoon to stir them into the batter lightly.

Step 7: Prepare the Muffin Tin

To prepare the muffin tin, you can cut sheets of parchment paper to fit the muffin cups or use cupcake liners.

Spoon approximately 1/2 cup of the sourdough carrot batter into each muffin tin liner.

Step 8: Bake the Muffins

Place the muffin tin in the oven’s center rack and allow the muffins to bake for 20 minutes. Then, check the muffins for doneness by inserting a toothpick into the center of each one.

The muffins are ready if the toothpick emerges without any batter sticking to it. If batter residue is on the toothpick, continue baking for 5-10 minutes until fully baked.

Step 9: Let the Muffins Cool

Once the muffins are fully baked, remove them from the oven and transfer them to a wire rack to cool down.

How to Make Cream Cheese Frosting

Cream cheese frosting is a delicious topping. Follow these simple steps for a smooth and creamy frosting that pairs perfectly with the flavors of the muffins.

Step 1: Let the Cream Cheese and Butter come to Room Temperature

Bring the cream cheese and butter to room temperature before mixing. Doing so helps the frosting comes out smooth and free of lumps.

One helpful tip is to cut the cream cheese into small chunks to speed up the process.

Step 2: Combine Cream Cheese and Butter

In the bowl of a stand mixer or handheld mixer, beat the cream cheese and butter mixture until it blends.

Step 3: Add Sugar and Vanilla

Next, add the coconut sugar and vanilla, and mix again until the frosting is smooth and uniform.

Step 4: Frost Muffins

Wait until the muffins have completely cooled to prevent the frosting from melting. Then, apply cream cheese frosting with a small spatula or butter knife.

If you’re feeling fancy, opt for a piping bag with a tip for intricate designs. Add some crunch with a sprinkle of walnuts.

Sourdough Carrot Cake Cupcake Tips

• Grate the Carrots: Use a box grater or a food processor to grate the carrots finely. If the pieces are too large, they may not cook evenly, resulting in a lumpy texture. Avoid using pre-shredded carrots, which are often too large to soften while baking.
• Let the Muffins Cool: To avoid melted frosting, it is important to let the muffins cool completely before frosting.

Frequently Asked Questions

What Kind of Starter Do I Need for This Recipe?

For these carrot cake muffins, you can use your sourdough discard or a freshly fed starter.

However, I suggest using a freshly fed and active sourdough starter for a longer fermentation period to maximize the health benefits.

Can You Make Sourdough Carrot Muffins In Advance?

Yes, sourdough carrot muffins can be made in advance. Allowing them to sit overnight can enhance its flavor and texture, making them better the next day.

After baking, let the muffins cool completely, then wrap them tightly in plastic wrap and store them in the refrigerator for up to three days.

Do I Need to Peel the Carrots?

It is recommended to peel the carrots before using them in a recipe. This helps to remove any dirt or debris that may be present on the outer layer of the carrot.

However, if you want to retain some of the skin’s nutrients, you can leave the skin on and wash the carrots thoroughly before grating them.

How Do I Store Sourdough Muffins?

Store sourdough carrot muffins in an airtight container at room temperature for up to five days. If you need to store them longer, you can freeze them for up to three months.

How Do I Know When the Muffins Are Done Baking?

Insert a toothpick into the center of a cupcake, and if it comes out clean, the muffins are done.

Can I Add Nuts or Raisins to Sourdough Carrot Muffins?

Yes, you can add chopped nuts or raisins to the batter for extra texture and flavor.

More Sourdough Recipes

Sourdough Chocolate Cake

Sourdough Sandwich Bread

Sourdough Cinnamon Rolls

Printable Recipe Card | Sourdough Carrot Cake Muffins

Sourdough carrot cake muffins with cream cheese frosting are a delicious dessert that will satisfy any sweet tooth. This moist carrot cake recipe with a sourdough cupcake twist is a must-try for any baking enthusiast.

Enjoy them the day they’re made, or save them for a sweet treat the next day. Whether you enjoy them solo or share them with the whole family, these muffins will surely be a hit!

Sourdough Carrot Cake Muffins with Cream Cheese Frosting

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Sourdough Carrot Cake Cupcakes with Cream Cheese Frosting are the perfect treat for any occasion. Not only is it delicious, but it’s also packed with nutritional benefits. This will be your go-to recipe with a delicious healthy cream cheese frosting and toasted walnuts.

Ingredients

Sourdough Carrot Cake Muffins

• 1 cup butter, room temperature
• 2 cups of coconut sugar
• 1 cup fresh sourdough starter
• 2 tsp of vanilla extract
• 3 eggs
• 2 1/2 cups of flour
• 2 tsp baking soda
• 1 tsp celtic salt
• 1 tbsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 2 1/2 cups of grated carrots
• 1/2 cups chopped walnuts, toasted

Cream Cheese Frosting

• 8 ounces cream cheese
• 8 tbsp soft butter
• 1/2 cup coconut sugar
• 2 tsp vanilla

Instructions

1. Preheat the oven to 350 degrees.
2. Add 1 tbsp of butter to a cast-iron skillet and let it melt. Once melted, add the chopped walnuts and frequently stir until they are toasted. Be sure to watch them closely, as they can burn quickly. Once toasted, set the walnuts aside.
3. Combine the softened butter and coconut sugar in a bowl or a stand mixer. Mix well until they are combined.
4. Once the butter and sugar are mixed, add the sourdough starter and mix well. Add the eggs, vanilla, and grated carrots to the sourdough mixture and mix well.
5. Mix the flour, baking soda, salt, cinnamon, ginger, and nutmeg in another bowl. Mix well until all the ingredients are combined.
6. Add the dry ingredients to the sourdough mixture. Mix until all the ingredients are well combined. Add in the toasted walnuts and stir lightly.
7. To prepare the muffin tin, you can cut sheets of parchment paper to fit the muffin cups or use cupcake liners.
8. Spoon approximately 1/2 cup of the sourdough carrot batter into each muffin tin liner.
9. Place the muffin tin in the oven and allow the cupcakes to bake for 20 minutes. Then, check the muffins for doneness by inserting a toothpick into the center of each one.
10. The muffins are ready if the toothpick emerges without any batter sticking to it. If batter residue is on the toothpick, continue baking for 5-10 minutes until fully baked.
11. Once the muffins are fully baked, remove them from the oven and transfer them to a wire rack to cool down.
12. While the cupcakes are cooling, make the cream cheese frosting.
13. Using a stand mixer or handheld mixer, beat the room-softened cream cheese and butter mixture until it blends.
14. Next, add the coconut sugar and vanilla, and mix again until the frosting is smooth and uniform.
15. Wait until the cupcakes have completely cooled to prevent the frosting from melting. Then, use a small spatula or butter knife to apply cream cheese frosting, covering each cupcake’s top smoothly.
16. If you’re feeling fancy, opt for a piping bag with a tip for intricate designs. Add some crunch with a sprinkle of walnuts.

Notes

• Grate the Carrots:Use a box grater or a food processor to grate the carrots finely. If the pieces are too large, they may not cook evenly, resulting in a lumpy texture.
• Let the Cupcakes Cool:To avoid melted frosting, it is important to let the cupcakes cool completely before frosting.

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