Sourdough Carrot Muffins

Sourdough carrot muffins have a delicious, cream cheese filling and a coconut sugar streusel topping.

Course Sourdough

Cuisine American

Keyword sourdough carrot muffins

Prep Time 10

Cook Time 20

Additional Time 8

Total Time 8 30

Servings

Calories 288kcal

Author Lisa Bass

Preheat the oven to 425 degrees.
Grease muffin tin wells 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.
Gradually add dry ingredients to the wet ingredients and mix until just combined.
Optional- Allow the mixture to sit in the fridge for one hour.
Vigorously whip together softened cream cheese with maple syrup in a small bowl until it’s light and fluffy.
In a separate small bowl, combine oats, spelt flour, coconut sugar, cinnamon, and salt. Mix well.
Incorporate cold butter until small pieces of butter are evenly distributed in the mixture.
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 and continue to bake for 13-15 minutes.
Test muffins with a cake tester. Allow to cool.

You can choose to do either the streusel topping or the cream cheese center, both or neither one.
If you really like nuts and raisins in your carrot cake, add 1⁄4 cup for more texture.
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.
For a better rise, let the batter rest in the fridge for at least an hour.