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Sourdough Carrot Cake Muffins

Description

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. 

Ingredients

Scale

For the muffins:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 1 cup sourdough discard, unfed
  • 2 large eggs
  • ½ cup browned butter, cooled
  • 1 cup brown sugar, packed
  • 1 tsp vanilla extract
  • 1 ½ cups grated carrots (about 2 large carrots), squeeze excess liquid 
  • ½ cup chopped walnuts or pecans, optional

For the cream cheese frosting:

  • 8 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. 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.
  2. 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. 
  3. While that cools, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl. Set aside.
  4. 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.
  5. Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined. Be careful not to overmix, as this could affect the muffin’s texture.
  6. Fold in the grated carrots (be sure to squeeze the grated carrots between paper towels to remove excess liquid) 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.
  7. Divide the batter evenly among the muffin cups, filling each about ¾ of the way full.
  8. Place the muffin tin in the preheated oven and bake for 18-20 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.
  9. 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.
  10. 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!

Notes

  • 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 happen to have leftovers (though unlikely!), you can store them in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

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Find it online: https://livewellservewell.com/sourdough-carrot-cake-muffins/