Sourdough Carrot Cake Muffins with Cream Cheese Frosting

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 20

Servings: 12 servings

Calories: 300kcal

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Description

These sourdough carrot cake muffins are soft, moist, and perfectly spiced with a fermentation step for enhanced flavor. Topped with a classic cream cheese frosting, they are a delightful treat. Optional raisins and walnuts add extra texture and sweetness.

Ingredients

Muffin Batter

1.5 cup all-purpose flour or 1.2 cups whole wheat einkorn flour
1/2 cup active or discard sourdough starter
2/3 cup whole milk
1/2 cup coconut oil, melted
1 egg
3/4 cup coconut sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1.5 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup grated carrots
2/3 cup raisins optional

Cream Cheese Frosting

6 ounces cream cheese, softened
3 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
a pinch salt
as needed milk

Instructions

In a large bowl, mix the flour, starter, milk, and coconut oil. Cover and let ferment in a warm area for 6-8 hours.
Preheat oven to 425°F and line your muffin tins with 12 paper liners. Whisk the egg in a small bowl, then add the sugar, spices, and vanilla. Mix well.
Add the egg mixture to the fermented batter and mix until combined.
Sift in the baking soda, baking powder, and salt, and mix until combined. Fold in the carrots and raisins (if using). Don’t over-mix.
Fill the muffin tins evenly with the batter. Bake at 425°F for 5 minutes, then lower to 350°F and bake 12-15 minutes or until a toothpick comes out clean. Cool completely before frosting.
Whisk all the cream cheese frosting ingredients with a hand mixer until smooth, then frost the cooled muffins. Sprinkle with walnuts if desired.

Notes

Optional raisins and walnuts can be added for extra flavor and texture.
Ensure the sourdough starter is active for the best fermentation results.