Sourdough Carrot Coffee Cake Muffins

Carrot cake is one of my favorite spring desserts, and I am also a huge coffee cake lover. So I had the idea to take my Sourdough Brown Butter Carrot Cake batter and combine it with a sweet cinnamon ripple, then top it with a buttery crumble and finish it with a sweet cream cheese glaze. All of that goodness comes together in these Sourdough Carrot Cake Muffins. After a few trials, I was able to improve this recipe to get that perfect muffin top and soft crumb. The results are perfection; soft, warmly spiced muffins with that classic carrot cake flavor with a cozy coffee cake twist. I hope you love them as much as I do!

Why Use Sourdough Starter in Muffins?

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

Do I have to long-ferment these Sourdough Carrot Coffee Cake Muffins?

No! You can mix up this batter and bake immediately if you want muffins quickly. Just skip the fermentation step!

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Tools You’ll Need:

1. Standard 12-cup muffin tin- for baking muffins. I love these pans from USA Bakeware linked here.
2. Muffin liners- to avoid burned edges. I love these bakery style parchment muffin liners linked here that are non-stick.
3. Digital kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking. I linked the one like here.
4. Box grater or food processor– for grating carrots.
5. Measuring cups and spoons- if not using a scale, and for smaller ingredients.
6. 2 Tablespoon scoop – for scooping batter. I love this scoop for muffins linked here.
7. Mixing bowls- for batter, crumble, ripple, and glaze.
8. Microplane or zester– for zesting orange. I love this hand held zester linked here.
9. Hand mixer or sturdy whisk- for mixing batter.
10. Cooling rack– to cool muffins.

Gather Your Ingredients:

1. Sourdough starter- (can use flat or past peak, can be cold or room temperature). Adds depth of flavor and moisture without making these muffins “sour”. Key for fermentation if you’re resting the batter overnight.
2. Avocado Oil- Adds moisture and keeps the muffins soft and tender. You can substitute for any neutral cooking oil.
3. Unsalted Butter- adds richness and moisture to the batter, and creates the right texture for the crumble. You’ll also use butter in the cream cheese glaze.
4. Carrots- I recommend grating fresh carrots very finely for the best texture in these muffins. I don’t recommend buying pre-shredded carrots.
5. Whole milk or buttermilk- used to add moisture and create a soft muffin. I like to use buttermilk, but you can also use whole milk or any dairy substitute if needed.
6. Sour Cream- Adds moisture and softens the muffins.
7. White Sugar- used to sweeten the muffins and the crumble.
8. Brown Sugar- added to the batter, crumble, and ripple for a caramelized depth of flavor.
9. Vanilla extract– Enhances the flavor and brings warmth.
10. Maple Flavoring (optional)- something about a kick of maple in these muffins that I absolutely love! This is entirely optional, but I love this maple extract linked here.
11. Orange- the zest of one orange is my secret ingredient that adds a touch of floral citrus to this batter.
12. Egg + egg yolk (room temperature)– provide structure and lift with moisture, works as a binder for ingredients.
13. All-Purpose Flour- Gives the muffins structure while keeping it soft and light. Used to thicken the crumble and the ripple.
14. Baking powder + Baking soda– Ensures the right rise and lift domes for the muffins.
15. Cinnamon, Ginger, Nutmeg, and Cardamom- used to perfectly spice the muffins, crumble, and ripple layer.
16. Salt- Balances sweetness and enhances all the other flavors.
17. Cream Cheese- needed to make that sweet glaze. Do not substitute with spread, and use a full-fat cream cheese.
18. Powdered Sugar- used to sweeten and thicken the cream cheese glaze.