Sourdough Carrot Muffins

I’ve been riding the sourdough train for nearly five years now, and I’m pleased to say that my humble little starter is still going strong and giving us loads of deliciousness on a weekly basis.

I love making breads, and I churn out at least one loaf per week, most weeks, but there are times when I just don’t feel like doing a whole sourdough loaf, or I simply don’t have time to do it. Life is busy: there are days I can’t be around for regular folds and shaping, you know?

But a sourdough starter needs to be fed every week, which means I need to either use that ‘discard’ starter, or, well, discard it. I hate waste. So, what’s a baker to do?

Branch out, my friends. Turns out that starter can be used in pretty much anything your heart desires. I’ve used it in biscuits (yes, the sweet kind), cinnamon rolls, and, now muffins. My little man (who’s three now! How did that happen? Seems like only yesterday I was blogging about weaning foods!) has been asking for muffins all week long, so I thought I’d indulge him. We had an Easter egg hunt to get to later in the morning, so I thought I’d set the mood with some muffins the Easter Bunny himself would probably approve of!

Sourdough Carrot Muffins


Sourdough Carrot Muffins

Adapted from King Arthur Flour

Yield: 12

150g vegetable oil
170g sugar (I used a mixture of 120g white sugar and 50g demerera)
113g sourdough starter (you can use unfed starter straight from the fridge. Mine was fed, and a fairly loose consistency somewhat akin to pancake batter)
2 eggs
100g grated carrots
1tsp vanilla
150g plain/all-purpose flour
1/4tsp salt
1/2tsp bicarbonate/baking soda
1/2tsp ginger
1tsp cinnamon
scant 1/2tsp ground clove
1/8tsp nutmeg
1 orange, zested and juiced

Optional mix-ins:

1/4C raisins
30g shredded coconut
1/4C walnuts
120g crushed, drained pineapple


20g sugar

Preheat your oven to 190 degrees C.

Mix the oil, starter, sugar, and eggs, beating well to ensure everything’s combined. Mix in the vanilla, orange zest, and a tablespoon of the orange juice.

In a separate bowl, combine the flour, bicarb, salt, and spices.

Add dry ingredients to wet, along with any mix-ins. Fold just until everything is combined.

Divide into greased or lined muffin tins and bake for around 18-20 minutes, until a skewer inserted into a muffin comes out clean. Rotate the pans once for even baking.

While the muffins are baking, combine the glaze sugar with the remaining orange juice and heat over medium in a small saucepan. Let it reduce down to a glaze (this’ll only take a couple of minutes once it comes to the boil, so watch!)

When the muffins are done, leave them in the pan for a couple of minutes, then move them to a cooling rack set over a sheet pan. Drizzle over the glaze. Devour at will.

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