Sourdough Carrot Coffee Cake Muffins

Moist, warmly spiced, sugar-swirled, and streusel-topped—these muffins are the ultimate mashup of carrot cake and coffee cake, made with long-fermented sourdough goodness.

The cozy spice of carrot cake, a touch of citrus and the classic cinnamon swirl paired with the crumbly topping of a coffee cake—all in one tidy, bakery-worthy muffin. Long-fermented for flavor and digestibility, these are tender, flavorful, and feel like something you’d find in a tucked-away artisan café.

Whether you’re baking for Easter brunch, gifting to friends, or just want to elevate your sourdough discard game, this recipe brings all the comfort and creativity you need.

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Why Use Sourdough in Muffins?

Using sourdough discard in muffins adds a slight tang, enhances moisture retention, and makes the crumb softer and more tender. The fermentation process also helps break down gluten, making these muffins easier to digest.

Do I have to long-ferment these Muffins?

No! You can mix up this batter if you want muffins quickly. Directions will be listed below.

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Tools You’ll Need:

• Standard 12-cup muffin tin- for baking muffins. I love these pans from Wilton linked here https://amzn.to/3FYfXo1

• Muffin liners or nonstick spray- to avoid burned edges

• Microplane or zester- for orange zest

• Cheese grater or food processor- for carrots (only use finely grated)

• Kitchen scale (optional)- for accurate measuring—especially helpful with sourdough baking

• Mixing bowls- for mixing batter

• Whisk + spatula- for combining ingredients

• Small saucepan- for browning butter

• Hand mixer or sturdy whisk- for cream cheese glaze

• Cooling rack- to cool muffins

Below you will find directions on both how to long ferment these muffins or make them quickly from discard. Skip down the see the quick discard method!

Now let's make some muffins!

Ingredients:

Mix the Base (Night Before – Long Fermentation)

Ingredients for Muffins

Night Before: Fermented Muffin Base

• 175g (1.4 cups) all-purpose flour

• 69g (1/3 cup) avocado oil

• 60g (1/4 cup) sourdough starter (unfed, 100% hydration)

• 1 tsp vanilla extract (5g)

• 1/2 tsp maple flavoring ((optional, I use Frontier Co-op Maple flavoring linked here https://amzn.to/41O9qUl)

• 50g (1/4 cup) granulated sugar

• 100g (1/2 cup) brown sugar, packed

• 60g (3 tbsp) honey

• 75g (1/3 cup) whole milk

• 60g (1/4 cup) sour cream

In a large mixing bowl, whisk together the flour, oil, sourdough starter, vanilla, maple flavoring (if using), sugars, honey, milk, and sour cream until smooth and well-combined.

Cover tightly and refrigerate for 8–12 hours.

Prepare the Streusel Topping (if fermenting overnight)

Brown Sugar Streusel Topping:

• 90g (3/4 cup) all-purpose flour

• 50g (1/4 cup) granulated sugar

• 95g (1/2 cup + 1 tbsp) brown sugar, packed

• 30g (2 tbsp) sourdough discard

• 3 tbsp (43g) unsalted butter, softened

• 1½ tsp ground cinnamon (4g)

• Pinch of salt (about 1/8 tsp)

In a bowl, mix flour, sugars, cinnamon, and a pinch of salt. Add discard and butter. Use a fork or your fingers to create large crumbles.

Cover and allow to rest overnight to ferment.

Next Morning Add to Batter:

• 57g (1/4 cup) unsalted butter, browned and slightly cooled to room temperature

• 1 large egg + 1 egg yolk (about 67g total)

• 120g (about 1 cup) finely grated carrots

• 1½ tsp orange zest (4g)

• 1½ tsp baking powder

• 3/4 tsp baking soda

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/8 tsp ground cardamom

The next morning, remove bowl from refrigerator and allow to rest to take of the chill. In the meantime, brown your butter. Brown the butter in a saucepan over medium heat until golden and fragrant. Let it cool slightly.

Grate your carrots and zest your orange. Add browned butter, egg and egg yolk, baking powder, baking soda, sea salt, cinnamon, ginger, nutmeg and cardamom to batter. Whisk until batter is smooth. Fold in grated carrots and orange zest. Set batter aside to rest while you prepare your cinnamon sugar ripple.

Cinnamon Sugar Ripple Layer

• 25g (2 tbsp, packed) brown sugar

• 25g (2 tbsp) white sugar

• 1½ tsp ground cinnamon (4g)

• 1 tbsp (8g) all-purpose flour

• Pinch of salt (about 1/8 tsp)

• 1/8 tsp cardamom

• 1/8 tsp nutmeg

Combine both sugars, cinnamon, flour, and salt in a small bowl. Set aside.

Assemble the Muffins

Preheat oven to 425°F (220°C). Line or grease a 12-cup muffin tin. Spoon 1 tbsp of batter into each muffin cup. Sprinkle cups generously with the cinnamon ripple layer. Top with more batter to fill each cup about ¾ full. Generously crumble streusel topping over each muffin.

Bake the Muffins

Bake at 425°F (220°C) for 5 minutes, then reduce oven to 350°F (175°C) and bake for another 22-25 minutes, or until a toothpick comes out clean and the tops are golden.

Let cool in the pan for 5–10 minutes before transferring to a wire rack.

While muffins cool, mix up your glaze.

Cream Cheese Glaze:

• 57 g (2 oz) cream cheese, softened

• 30 g (1/4 cup) powdered sugar

• 1–2 tbsp (15–30 g) milk

• ¼ tsp vanilla extract

Beat cream cheese until smooth with hand beaters. Add powdered sugar and vanilla, beat until creamy. Add milk a little at a time until the glaze is thin enough to drizzle. Drizzle over cooled muffins.

If you choose to skip overnight fermentation, follow the steps below to combine cake batter.

Same-Day Bake Option

In a bowl, combine your wet ingredients:

• 69g (1/3 cup) avocado oil

• 60g (1/4 cup) sourdough starter (unfed, 100% hydration)

• 1 tsp vanilla extract (5g)

• 1/2 tsp maple flavoring ((optional, I use Frontier Co-op Maple flavoring linked here https://amzn.to/41O9qUl)

• 50g (1/4 cup) granulated sugar

• 100g (1/2 cup) brown sugar, packed

• 60g (3 tbsp) honey

• 75g (1/3 cup) whole milk

• 60g (1/4 cup) sour cream

• 57g (1/4 cup) unsalted butter, browned and slightly cooled to room temperature

• 1 large egg + 1 egg yolk (about 67g total)

In a separate bowl, whisk together your dry ingredients:

• 175g (1.4 cups) all-purpose flour

• 1½ tsp baking powder

• 3/4 tsp baking soda

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/8 tsp ground cardamom

Whisk dry ingredients into wet ingredients until batter is smooth. Allow batter to rest prepare your mix-ins.

Mix-In's:

• 120g (about 1 cup) finely grated carrots

• 1½ tsp orange zest (4g)

Grate your carrots finely and zest your orange. Fold into your batter. Allow batter to rest while you prepare your cinnamon sugar ripple and streusel.

Brown Sugar Streusel Topping:

• 90g (3/4 cup) all-purpose flour

• 50g (1/4 cup) granulated sugar

• 95g (1/2 cup + 1 tbsp) brown sugar, packed

• 30g (2 tbsp) sourdough discard

• 3 tbsp (43g) unsalted butter, softened

• 1½ tsp ground cinnamon (4g)

• Pinch of salt (about 1/8 tsp)

In a bowl, mix flour, sugars, cinnamon, and a pinch of salt. Add discard and butter. Use a fork or your fingers to create large crumbles. Set aside.

Cinnamon Sugar Ripple Layer

• 25g (2 tbsp, packed) brown sugar

• 25g (2 tbsp) white sugar

• 1½ tsp ground cinnamon (4g)

• 1 tbsp (8g) all-purpose flour

• Pinch of salt (about 1/8 tsp)

• 1/8 tsp cardamom

• 1/8 tsp nutmeg

Combine both sugars, cinnamon, flour, and salt in a small bowl. Set aside.

Assemble the Muffins

Preheat oven to 425°F (220°C). Line or grease a 12-cup muffin tin. Spoon 1 tbsp of batter into each muffin cup. Sprinkle cups generously with the cinnamon ripple layer. Top with more batter to fill each cup about ¾ full. Generously crumble streusel topping over each muffin.

Bake the Muffins

Bake at 425°F (220°C) for 5 minutes, then reduce oven to 350°F (175°C) and bake for another 22-25 minutes, or until a toothpick comes out clean and the tops are golden.

Let cool in the pan for 5–10 minutes before transferring to a wire rack.

While muffins cool, mix up your glaze.

Cream Cheese Glaze:

• 57 g (2 oz) cream cheese, softened

• 30 g (1/4 cup) powdered sugar

• 1–2 tbsp (15–30 g) milk

• ¼ tsp vanilla extract

Beat cream cheese until smooth with hand beaters. Add powdered sugar and vanilla, beat until creamy. Add milk a little at a time until the glaze is thin enough to drizzle. Drizzle over cooled muffins.

Enjoy your Sourdough Carrot Coffee Cake Muffins!

Storing Tips:

-Store muffins in an airtight container on counter for up to 5 days.

-Freeze muffins in an airtight container for up to 3 months. Allow to thaw and gently reheat in oven or microwave to serve.

Drop a comment and leave a review if you loved this recipe! Happy baking!

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