Carrot Date Sourdough Muffins Recipe

5 from 7 votes

Carrot Date Sourdough Muffins Recipe

Plush and moist these Carrot Date Sourdough Muffins are loaded with nutritious ingredients that keep you nourished all day. Medjool dates add a luscious caramel flavor to each bite, while tangy sourdough discard beautifully balances the muffins' sweetness.

Prep Time20

Cook Time20

Rest time15

Course: Breakfast, Dessert

Cuisine: American

Servings: muffins

Calories: 284kcal

Author: Hannah Dela Cruz

Equipment

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

Metric - US Customary

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.

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