These Brown Butter Sourdough Carrot Cake Muffins with Cream Cheese Frosting are a delightful twist on the classic carrot cake, elevated with the rich, nutty flavor of brown butter. The tangy sourdough starter adds a subtle depth, perfectly complementing the warm spices of cinnamon and nutmeg. Tender grated carrots and optional nuts make each bite a perfect balance of sweetness and texture. Topped with a smooth, creamy cream cheese frosting, these muffins are the ultimate treat—moist, flavorful, and utterly irresistible.

Whether you’re looking for a new way to use up your sourdough discard or craving a fun twist on your traditional carrot cake, these muffins are the answer. They’re moist, flavorful, and topped with a luscious cream cheese frosting that’s impossible to resist.

If you’re a fan of sourdough discard recipes, try my Easy Sourdough Discard Banana Bread and The Best Sourdough Discard Key Lime Ricotta Cookies recipe.

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WHY YOU’LL LOVE these Sourdough Carrot Cake Muffins

Moist and Flavorful. These muffins are incredibly moist, thanks to the grated carrots and the sourdough starter. Each bite is tender, rich, and packed with flavor. The sourdough doesn’t just add tang; it also enhances the texture, making these muffins soft yet substantial—never dry.

The Cream Cheese Frosting is Delightful. Let’s not forget the star of the show: the cream cheese frosting. It’s smooth, rich, and slightly tangy, complementing the muffins perfectly. The slight sweetness and creamy texture are the ultimate topping for these spiced, moist muffins. You’ll find it hard to stop at just one muffin!

Great Way to Use Sourdough Discard. If you’re into sourdough baking, you’ll love how this recipe lets you put your sourdough discard to good use. Instead of throwing it away, you can make a treat that’s not only delicious but also elevates your baking skills.

INGREDIENTS

All-Purpose Flour- The backbone of any muffin. All-purpose flour gives structure to the muffins and provides the right balance of lightness and sturdiness, so the muffins hold their shape and have a tender crumb.

Baking Soda- A leavening agent that helps the muffins rise. It reacts with the acidic sourdough discard and other ingredients to produce carbon dioxide gas, causing the batter to expand and become fluffy.

Baking Powder- Another leavening agent, but it works differently than baking soda. It provides a secondary lift to the muffins and ensures they rise properly, contributing to a light texture.

Cinnamon- Adds a warm, sweet, and slightly spicy flavor to the muffins, complementing the carrots and the cream cheese frosting. It also pairs well with the tangy flavor of the sourdough starter.

Nutmeg- Enhances the spiciness of the cinnamon and adds a subtle, aromatic sweetness that pairs beautifully with the carrot and brown sugar in the muffin.

Sourdough Discard- Provides a subtle tang that enhances the overall flavor of the muffins. It also contributes to the muffin’s moisture and tenderness. Because it’s unfed (not active), it doesn’t need to be at its peak for the recipe to work.

Eggs– Acts as a binder, helping to hold the ingredients together. They also provide structure, moisture, and richness to the muffins, making them tender and fluffy.

Browning The Butter– Brings out a nutty, caramelized flavor that adds depth and complexity to the muffins. It also helps create a rich, moist texture. The cooled butter prevents the batter from curdling when mixed with the eggs.

Brown Sugar– Adds sweetness to the muffins and also brings in moisture due to its molasses content. It contributes to the muffin’s soft, moist texture and gives a subtle caramel-like flavor.

Carrots- Provides moisture, sweetness, and texture to the muffins. They also add a natural flavor and vibrant color. The grated carrots melt into the batter, making the muffins soft and tender.

Vanilla Extract– Adds a sweet, aromatic flavor that complements the spices and enhances the overall flavor of the muffins. It balances the sweetness and richness of the other ingredients.

Walnuts or Pecans, optional– Nuts add a delightful crunch and texture to the muffins. They also provide a slight bitterness, which helps balance the sweetness of the other ingredients. Walnuts or pecans are classic additions to carrot cake muffins, adding both flavor and a bit of nuttiness.

Cream Cheese- Provides the rich, tangy base for the frosting. It creates a smooth texture that pairs perfectly with the sweetness of the sugar. The tanginess from the cream cheese also complements the sweet and spicy flavors of the muffins.

Butter- Adds richness and a smooth, creamy texture to the frosting. It helps achieve the right consistency and gives the frosting a luxurious mouthfeel.

Powdered Sugar- Sweetens the frosting and gives it the right consistency. It dissolves easily into the cream cheese and butter, creating a smooth, spreadable texture.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners or lightly grease the cups to prevent sticking. Set aside.
In a small saucepan, brown the butter on medium-low heat. Once the butter is golden brown, remove it from the heat and allow it to cool for five to 10 minutes.
While that cools, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl. Set aside.
In another bowl, beat together the brown sugar, eggs, and cooled browned butter until smooth. Add in the sourdough discard and vanilla extract, mixing until fully combined.
Gradually fold the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this could affect the muffin’s texture.
Fold in the grated carrots and, if desired, the chopped walnuts or pecans. The carrot shreds will give the muffins that perfect moist texture, while the nuts add a little crunch.
Divide the batter evenly among the muffin cups, filling each about ¾ of the way full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
While the muffins cool, it’s time to make the creamy frosting. In a medium bowl, beat together the softened cream cheese and butter until light and fluffy. Gradually add in the powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth and creamy. If the frosting is too thick, you can add a teaspoon of milk to reach your desired consistency.
Once the muffins have completely cooled, generously spread or pipe the cream cheese frosting on top of each muffin. You can decorate them with a sprinkle of cinnamon, more chopped nuts, or even a few shavings of dark chocolate to add extra flair. Enjoy!

Why Sourdough in Carrot Cake Muffins?

At first, the idea of using sourdough in a sweet treat like carrot cake might seem unusual. However, the tang from the sourdough starter helps balance the sweetness of the carrots and brown sugar, creating a depth of flavor that regular carrot cake recipes can’t quite match.

Plus, sourdough helps with the texture of the muffins, giving them a wonderfully light and tender crumb. If you’re someone who loves a little extra complexity in your baked goods, this is the perfect recipe for you!

Tips/Storing these Sourdough Carrot Cake Muffins

These Sourdough Carrot Cake Muffins with Cream Cheese Frosting are perfect for breakfast, brunch, or a delicious afternoon snack. The combination of tangy sourdough and sweet carrots, finished off with rich cream cheese frosting, will make these muffins the highlight of your day.

They’re also great for sharing at family gatherings, potlucks, or special occasions.

If using freshly grated carrots, squeeze excess liquid after grating. Add grated carrots on a few sheets of paper towels and squeeze over the sink to remove excess liquid from the carrots. This will help keep the muffins moist and fluffy.

If you have leftovers (though unlikely!), store them in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.