Sourdough Carrot Cake Muffins with Cream Cheese Frosting
Soft, moist sourdough carrot cake muffins packed with fresh grated carrots, warm spices, and topped with rich, creamy cream cheese frosting. Lightly tangy, perfectly sweet, and bakery-style fluffy, perfect for breakfast, brunch, or dessert.
Equipment
- Muffin pan
- Paper liners
- Mixing bowls
- Whisk
- Spatula
- Hand mixer or whisk
- Cooling rack
Ingredients
Muffins
- 1 cup sourdough starter discard or active
- 1½ cups all-purpose flour
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup finely grated carrots
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Cream Cheese Frosting
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with liners.
- In a large bowl whisk sourdough starter, eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.
- Stir in grated carrots.
- In another bowl mix flour, cinnamon, nutmeg, salt, baking soda, and baking powder.
- Add dry ingredients to wet mixture and gently fold until just combined.
- Divide batter evenly into muffin cups filling about ¾ full.
- Bake for 22-25 minutes until a toothpick comes out clean.
- Let muffins cool completely.
- Beat cream cheese and butter until smooth.
- Mix in powdered sugar and vanilla until fluffy.
- Frost cooled muffins generously.
Notes
Nutritional Info (Approximate per muffin)
- Calories: 290
- Carbohydrates: 34g
- Fat: 15g
- Protein: 4g
- Sugar: 20g
