Plush, moist and packed with nutritious ingredients, these Carrot Date Sourdough Muffins are a satisfying treat that will keep you nourished all day. Medjool dates impart a luscious caramel flavor to each bite, while tangy sourdough discard beautifully balances the muffins' sweetness. This easy one-bowl recipe is ready in less than 1 hour!
Sponsored by Natural Delights: I'm truly grateful for your support of the brands that help make Make It Dough possible. I want to assure you that all the recommendations and opinions expressed in this post are my own.
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In August 2024, I had the privilege of joining the Natural Delights Harvest Tour in Bard Valley, CA, where bloggers and influencers had the unique opportunity to hand-pick ripe Medjool dates. We gained insights into cultivation and harvest, witnessing the company’s commitment to sustainability and employee safety. It was an eye-opening experience to see the care invested in growing and harvesting these gems, particularly in the meticulous hand-picking and packing process to ensure that only the finest quality dates are shipped to consumers worldwide.
Love Medjool dates? Check out my recipes for Date and Pecan Sourdough Bread and Chocolate Date Tart with Sourdough Crust.
Why I love this recipe
- All mixed by hand – no mixer required.
- Plush, pillowy texture.
- Loaded with nourishing ingredients.
- Caramel-flavored Medjool dates in every bite.
- Sourdough discard keeps the crumb moist for days.
I have made these muffins 4 times now! They are my husband's favorite. We eat a muffin everyday, as our healthy snack 😋
- Robin Vilkas
What you need
Carrots: Grating carrots into different sizes using the large and small holes on your grater enhances the texture of the muffins.
Sourdough discard: You can use your sourdough discard directly from the fridge for this recipe. If you don’t have any on hand, add 28 grams of flour and 28 grams of water to your batter.
All-purpose flour: The low protein content keeps the crumb light and velvety. Avoid bread flour, since it has a higher protein content and will make your muffins heavy and dense. Be sure to check out my guide on The Best Flours for Sourdough for a deeper dive into different types of flour!
Whole wheat flour: Adds a nutty flavor. Avoid using 100% whole wheat flour in this recipe as it may result in overly gummy muffins. If you're out of whole wheat flour, substitute with all-purpose flour instead.
Natural Delights Medjool dates: Plump, luscious dates add a caramel flavor to these muffins. There’s no substitute for this ingredient.
Apple cider vinegar: Reacts with baking soda to encourage these muffins to rise higher, resulting in a lighter, airier crumb. Substitute white vinegar or lemon juice.
Orange zest: Imparts a brightness that balances the flavor of these muffins. Substitute lemon zest or leave it out completely.
See the recipe card for detailed ingredient information.
Tip
Start with room-temperature ingredients! Warmer ingredients emulsify more effectively, resulting in a smoother batter and yielding tender, tall muffins.
Adding Sourdough Discard to Muffins
Sourdough discard adds a delicious tang that balances the sweetness of muffins. It has a transformative effect, adding complexity and depth that enhances the flavor of this bake. Furthermore, sourdough's unique moisture-retaining qualities ensure that these muffins maintain their tenderness and freshness for an extended period.
Since sourdough muffins use baking soda and baking powder as the leavener, you can use your sourdough discard directly from the refrigerator. It doesn't need to be fed or activated to work in this recipe.
Step-by-step Instructions
STEP 1: Grate carrots.
STEP 2: Whisk dry ingredients.
Tip
Be sure to check the expiration date on your baking soda and powder, as they have a shelf life and can lose effectiveness over time. Not sure if yours are still good? Combine a pinch with a drop of vinegar. If the mixture fizzes it will work for this recipe.
STEP 3: Whisk wet ingredients.
STEP 4: Fold half of the dry ingredients into the wet ingredients.
Tip
Gradually folding the flour in helps prevent lumps from forming in your batter, prevents excessive gluten formation, and yields tender, plush muffins.
STEP 5: Stir the remaining flour, dates, nuts and carrots into the batter.
STEP 6: Cover the batter and let it rest for 15 minutes.
Tip
The brief rest period enables the flour to hydrate and the gluten to relax, resulting in higher rising muffins and a softer crumb.
STEP 7: Fill muffin tin, top with nuts.
STEP 8: Bake at 425 for 5 minutes. Turn down the temperature and continue to bake for 15 to 20 minutes.
Tip
Initial high heat will promote a lofty rise, while the lower temperature will ensure a gentle bake, preventing your muffins from burning or becoming too dry.
Baker's Tips
- Weigh your ingredients: Measuring your ingredients with a scale is much more accurate than using tablespoons and cups and will help guarantee the success of your bake.
- Use sourdough discard or active sourdough starter: It adds a delicious tang to these muffins. If you don’t have any
- Don't under mix or over mix your batter: Mixing your batter too vigorously will build uo too much gluten which will make your muffins tough and gummy.
- Fill your muffins tins all the way: I like to use a large cookie scoop to measure out my batter evenly. Fill the cups completely to encourage your muffin tops to rise.
- No peeking!: Do not under any circumstances open the oven door. Heat escapes every time you open the oven door. If your muffins are not completely baked in the middle, this will cause your muffins to sink and become dense and gummy.
Recipe FAQs
Yes! If you have a sourdough starter, you can simply use your active starter. If not, add 28 grams of flour and 28 grams of water to your batter.
There’s a few reasons:
- Your baking soda and baking powder may be past their prime and not able to leaven your muffins
- You may have opened the oven door before the center of your muffins are fully baked, unfortunately this would cause them to sink and the center to be dense and gummy
- You may have measured your ingredients incorrectly, weigh your ingredients to make sure your proportions are correct
- Your oven temperature may have been too low, high temperatures encourage the muffins to rise
You may have developed too much gluten in your batter. It helps to fold your flour into the batter a little at a time to ensure all of the flour is incorporated without over mixing.
Opening the oven door before your muffins are fully baked could also cause them to be too gummy. In this case, your muffins will sink and the interior will be gummy.
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Carrot Date Sourdough Muffins Recipe
Equipment
- muffin liners
This section may contain affiliate links
Ingredients
- 200 grams carrots about 2 medium-sized carrots
- 120 grams all-purpose flour
- 40 grams whole wheat flour
- 30 grams flaxseed meal substitute chia seeds
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- 6 grams salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- orange zest 1 orange
- 113 grams vegetable oil
- 150 grams brown sugar
- 56 grams sourdough discard
- 2 eggs
- 113 grams apple sauce
- ¼ teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 6 dates chopped
- 100 grams walnuts chopped
Click US Customary to view volume measurements
Instructions
- Grate carrots: Grate one carrot using small holes and the other using larger holes to create a delightful textural contrast in your muffins.200 grams carrots
- Make the batter: Whisk the dry ingredients and spices together.120 grams all-purpose flour, 40 grams whole wheat flour, 30 grams flaxseed meal, 2 teaspoon baking powder, ¼ teaspoon baking soda, 6 grams salt, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground cloves, orange zest
- Whisk the wet ingredients in a large bowl.113 grams vegetable oil, 150 grams brown sugar, 56 grams sourdough discard, 2 eggs, 113 grams apple sauce, ¼ teaspoon apple cider vinegar, 1 teaspoon vanilla
- Fold have of the dry ingredient mixture into the wet ingredients.
- Stir in the carrots, Medjool dates, half of the walnuts, and the remaining dry ingredients. Fold until only a few dry spots of flour remain. Don’t overmix your batter or your muffins will turn out gummy.6 dates, 100 grams walnuts
- Let the batter rest: Cover the bowl with plastic wrap and let the batter rest for 15 minutes at room temperature. This will allow the flour to hydrate and gluten to relax, resulting in soft, tender muffins.
- Prep: While the muffin batter rests, preheat the oven to 425 F. Line one muffin tin with paper liners, spray liners with non-stick spray.
- Divide the batter between the muffin cups, each should be completely filled. Top the muffins with the remaining walnuts.
- Bake: Bake the muffins at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F and continue baking for 15 to 20 minutes until the muffins are domed and the tops look golden brown. A toothpick inserted into the center of a muffin should come out clean with only a few crumbs attached.
- Transfer the muffins to a wire rack, let them cool for 15 minutes before serving.
- Store: Allow any leftover muffins to cool completely before storing them in an airtight container for up to 3 days.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Check the expiration date on your baking powder and baking soda before starting this recipe.
- Both active starter and sourdough discard will work for this recipe. If you don’t have a sourdough starter, just add 28 grams of flour and 28 grams of water to your batter.
- Starting with room temperature ingredients is key; they emulsify better, resulting in a smoother batter and tender muffins.
- Don’t overmix your batter or your muffins will turn out flat and gummy.
- The initial high heat will encourage your muffins to rise higher. Baking them at a low temperature for the remainder of the time will prevent them from becoming too dry.
- Don’t open the oven door before your muffins are fully baked; doing so may cause them to sink and become dense and gummy.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Catherine says
Exquisite recipe, full of flavor, with fine ingredients
Hannah Dela Cruz says
So glad you love them!
Claire says
If I don’t have apple cider vin on hand (in out) what can I sub?
Thx !
Hannah Dela Cruz says
Anything acidic will work like lemon juice or white vinegar. The leavening agents will cancel out the flavor so don't worry about your muffins being sour.
Robin Vilkas says
I have made these muffins 4 times now! They are my husband's favorite. We eat a muffin everyday, as our healthy snack 😋
Hannah Dela Cruz says
This makes me so so happy! Thank you for sharing your feedback!