Sourdough Carrot Cake Muffins

These moist and flavorful carrot cake muffins are easy to make and deliver the best carrot cake flavor in the convenient, grab-and-go muffin form.

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Prep Time 15

Cook Time 13

Total Time 28

Servings 12 muffins

Calories 128

Equipment

1 cupcake tins
1 cupcake liners

Ingredients

80 grams all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
2.6 grams ground cinnamon
2.6 grams mixed spice*
0.55 grams ground nutmeg
0.55 grams ground ginger
130 grams granulated sugar
2 eggs
120 grams sourdough discard
50 grams coconut oil melted and cooled*
200 grams carrots finely grated

Instructions

Preheat oven to 190°C (374°F) and line a muffin pan with paper liners.
Sift the flour, baking soda, salt, cinnamon, mixed spice, nutmeg, and ginger into a large mixing bowl.
Mix in the sugar, ensuring it's thoroughly incorporated with the sifted dry ingredients.
In another bowl, whisk together the eggs, sourdough discard, and melted coconut oil until smooth.
Mix the grated carrots into the wet ingredients, stirring until evenly distributed into the batter.
Gently fold the wet ingredients into the dry, stirring until just combined and avoiding overmixing.
Spoon batter into lined muffin cups, filling each to about ¾ full.
Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Notes

*Mixed spice is a common spice mix used in the UK. Americans can substitute 1 teaspoon of allspice, or use ¼ teaspoon of ground cloves instead.

*The coconut oil should be melted and allowed to cool enough not to cook the eggs when you mix them in, but not so much that it re-solidifies.

Using only 130 grams of sugar (less than the usual recipe for these) slightly lowers the sweetness, allowing the natural flavors and spices to shine through more prominently. This makes the muffins less sweet but still delightfully flavorful.
Serve these muffins warm for the best taste, and consider pairing them with a dollop of cream cheese frosting for an extra special treat.
With this modification, the muffins retain their delightful texture and rich flavors while offering a slightly reduced sweetness, catering to a broader range of taste preferences.

Freezing instructions: Allow the baked muffins to cool completely, and then store them in a freezer bag in the freezer for up to 3 months. When ready to eat, set the muffins on the counter and allow them to thaw. You can eat them as is or warm them up in the oven or microwave.

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