PTM Makes 18 1 cups sugar 2 cups AP flour 1 cup softened butter or oil 1 cup sourdough starter 1 1/2 teaspoons soda 2 teaspoons cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 2 teaspoons vanilla 3 eggs 2 1/2 cups grated carrots 1/2 cup chopped walnuts

Sourdough Carrot Cake Muffin

A sourdough carrot cake muffin can start your morning off with a surprising taste, is it a dessert or breakfast? Well you be the judge.  I put half the sugar in for breakfast and burst up for dessert. Sourdough carrot cake muffins are very versatile. You can add pineapple or shredded coconut. That  will transform the muffin into a morning glory muffin!

Life is too short not to enjoy the better things in life, like sourdough. Check out my other recipes for sourdough, you won’t be disappointed.

Make sure you make the sourdough carrot cake muffin is made the night before to get all the benefits of the sourdough. See why here Sourdough Starter

 

sourdough carrot cake muffin

Step 1, the night before:

2 cups AP flour

1 cup sourdough starter

Step 2, Day of making the muffins:

1 cup softened butter or oil

1 cups sugar

1 1/2 teaspoons soda

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

2 teaspoons vanilla

3 eggs

2 1/2 cups grated carrots

1/2 cup chopped walnuts

 

Morning Glory Version

1 cup softened butter or oil

1 cups sugar

1 1/2 teaspoons soda

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

2 teaspoons vanilla

3 eggs

1 1/2 cups grated carrots

1/2 cup drained crushed pineapple

1/2 cup shredded coconut

1/2 cup chopped walnuts

Mix the same way for carrot cake muffin. Don't top with frosting, top with a sprinkle of coconut sugar and bake.

 

To fermented sourdough and flour starter mix the night before and allow to rise. 

Preheat oven to 350 degrees.

The next morning in a mixing bowl combine the soft butter and sugar. Mix until creamy.

In the butter sugar bowl, add the eggs, carrots, walnuts, and vanilla and the sourdough mixture. Then add the baking soda, salt, cinnamon, ginger and nutmeg and blend well.

Prepare muffin tin by cutting sheets of parchment to fit the muffin tins. You can use cup cake liners also.

Fill the cups with a 2/3 full of the sourdough carrot batter.

Bake for 20 minutes and then check to see the doneness of the cupcake.

Cream Cheese Frosting

8 ounce cream cheese

8 tablespoons soft butter

1/2 cup powdered sugar

2 teaspoons vanilla

Touch of milk if needed

Mix all ingredients until fluffy. You may need to have a touch of milk to mix the ingredients to a smooth icing. Remember it needs to be stiff to pipe on the cupcakes. Swirl with pipping on top of the muffins.

2 thoughts on "Sourdough Carrot Cake Muffin"

  1. Sadie says:

    Is the overnight fermentation absolutely necessary, or is it just to enhance the flavor?

  2. Overnight fermentation decreases the effect of phytic acid in wheat to make it digestible and to make mineral absorption in wheat accessible.

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