Whole Wheat Apple Carrot Muffins with Sourdough Discard
A festive fall snack that uses up some sourdough discard? Sign us up! Moist, rich, and bursting with flavor—the perfect baking recipe for fall and apple season. Enjoy these sourdough apple carrot muffins for breakfast, a snack, or dessert.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Sourdough Discard
- Method: Bake
- Cuisine: american
Ingredients
- 1 cups whole wheat flour
- 1 cup all purpose
- 2 tablespoons starch (potato, corn, or tapioca)
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup apples, chopped
- 1 cup shredded carrots
- 1/2 cup grass-fed butter, room temperature soft
- 1/2 cup sourdough starter, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk, room temperature
- 2 eggs, room temperature
Icing Drizzle
- 1/3 cup powdered sugar
- 2–3 teaspoons whole milk
Instructions
- Preheat your oven to 350° F.
- Line a muffin tin with paper liners.
- Chop/mince the apples and carrots.
- In a medium-large mixing bowl, combine the flour, starch, sugar, cinnamon, baking soda, baking powder, salt, apples and carrots.
- In a separate bowl, combine the butter, sourdough starter, vanilla, whole milk, and two eggs. Whisk until combined.
- Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick, and it’s okay if there are clumps.
- Spoon the batter into the muffin tins.
- Bake for about 30 minutes total. Rotate the pan halfway through.
- Allow to cool completely.
- Optional—add icing: Add the milk 1 teaspoon at a time to the powdered sugar, keeping the icing super thick but able to be drizzled.
