Sourdough Carrot Muffins

These sourdough carrot muffins are naturally sweetened and have a fluffy spiced cake paired with a cream cheese filling, and topped with oat streusel. It’s a delightful combination for any time of year.

The air is starting to feel chilly, pumpkins and apples have begun lining the tables, and the last of the summer vegetables are being pulled from the garden.

Carrots are one of my favorite things to grow, being that they are so simple. Just spread the tiny seeds, water, thin out a bit, and be surprised every time you pull them out of the ground.

An easy-growing root vegetable that yields big results. So, what do you do with your carrot harvest? 

You can roast them, ferment them, put them in soup, or bake them into a muffin. Hiding veggies in a muffin is an amazing way to get the pickiest of eaters to eat their veggies. 

Add in some cream cheese filling and sprinkle with streusel topping, and you’ll find they won’t mind one bit.

These muffins are a delicious combination of hearty and sweet flavors without any refined sugar. Nothing hits the spot quite like a warm muffin straight from the oven.

Easy Recipe With Sourdough Starter

This recipe can be whipped up in a pinch, or long fermented to get the healthful benefits of fermented grain. Just one reason we love sourdough so much here on the farm.

Use discard or active sourdough starter. Either will work.

If you are new to sourdough recipes, make sure to check out how to make a sourdough starter here and how to care for one.

A Few Tips On Making Sourdough Muffins

• You can choose to do either the streusel topping or the cream cheese center, or both, or neither one.
• Add a 1⁄4 cup of raisins or nuts, if you desire.
• Bake the muffins in the upper third of the oven for a better rise.
• Make sure not to over-mix the muffin batter. Muffins will be dense and tough if you mix the batter too much. Just stir with a spoon until the ingredients are just combined.
• Let the batter rest in the fridge for at least an hour if you have time, as this will really help in getting domed muffin tops.

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Tools you may need:

Muffin tin

Measuring cups and spoons

Large bowl

Stand mixer (for long fermented version).

Nutrimill (optional)

Box grater

How To Make Sourdough Carrot Muffins

Preheat the oven to 425 degrees. 

Grease muffin tin well, or line with paper liners.

In a medium bowl, whisk together the spelt flour, salt, baking powder, baking soda, and spices. 

In a separate large bowl, whisk together melted coconut oil and coconut sugar, then incorporate one room-temperature egg at a time. 

Next, stir in sourdough starter, crushed pineapple, and grated carrot. No need to drain any water off the carrot. You want the extra moisture in these muffins.

Gradually add dry ingredients to the wet ingredients and mix until just combined. If you have time, allow mixture to sit in the fridge for one hour, as this will give the muffins a better rise.

For the cream cheese filling:

Vigorously whip together softened cream cheese with maple syrup in a small bowl until it’s light and fluffy.

Make The Streusel Topping

In a separate small bowl, combine oats, spelt flour, coconut sugar, cinnamon, and salt. Mix well.

Incorporate cold butter until small pieces are evenly distributed in the mixture.

Put Carrot Muffins Together And Bake

Distribute half the muffin batter into the prepared muffin wells. Evenly distribute the cream cheese mixture across the 12 muffin tins, then cover with the remaining half of the muffin batter. 

Top with the streusel mixture. 

Bake in a preheated oven at 425 for 5-6 minutes, and then drop the oven temperature to 350 (no need to open the oven door) and continue to bake for 13-15 minutes (total bake time is around 20 minutes).

Test muffins with a cake tester. Allow to cool.

Long Fermented Sourdough Carrot Muffins Version:

Mix together flour, sugar, sourdough starter, and melted coconut oil. Cover and allow to ferment for 8-24 hours. 

The next day, add shredded carrots, salt, leaveners, spices, and other remaining ingredients. Mix until just combined (I recommend using a stand mixer). Bake as directed the next day.

Storage

Place in an airtight container in the fridge for up to a week, or freeze for up to three months.

Find More Desserts Straight From The Farmhouse:

• Sourdough Pumpkin Roll
• Fudgy Sourdough Brownies
• Gluten Free Lemon Cake
• Sourdough Chocolate Zucchini Muffins
• Sourdough Pumpkin Cobbler

If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone

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