Sourdough Sweet Carrot Mini Muffins #MuffinMonday

These sourdough sweet carrot mini muffins are tender and delightful with a cinnamon sugar topping. They disappear in record time. Bake some today!

If you’ve been reading along here for a number of years, you might remember that my younger daughter’s favorite birthday cake is our friend Jacky’s divine carrot cake. Unlike many carrot cake recipes, it does not start with grated carrots but cooked mashed ones. The result is a tender crumb that has won over even professed carrot haters. 

When I decided to bake sourdough carrot muffins for this month’s Muffin Monday, I knew that cooked, mashed carrots were going to be featured but if you google carrot muffins, as I did, every single one that turned up had grated carrot. 

It suddenly occurred to me that my search was faulty. What I really needed was a squash or pumpkin muffin recipe so I could replace them with cooked carrot. And so I did. 

Sourdough Sweet Carrot Mini Muffins

This recipe is adapted from a pumpkin muffin recipe on Lynn’s Way of Life. You can bake these as 12 normal sized muffins but I just love the way that the mini ones disappear in my house. I mean, really, who doesn’t have room for a mini muffin? So tiny, so good. 

Ingredients for 24 mini muffins

For the muffin batter:

8 oz or 227g fresh carrots

1 cup or 125g all purpose flour

1/3 cup, firmly packed, or 66g brown sugar

1 1/2 teaspoons cinnamon 

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1/4 cup or 60ml canola or other light oil, plus extra for the pan, if necessary

1/4 cup or 57g sourdough discard

For the cinnamon sugar topping:

2 tablespoons, firmly packed, or 32g brown sugar

1/2 teaspoon cinnamon

Method

Trim the ends off of your carrots and peel them. Cut them into short lengths.

Boil the carrots in a small pot of water until tender, about 8-10 minutes. Drain the carrots and mash them with a potato masher or fork. I like to use a fork because it results in a finer mash than my potato masher. 

Put the mashed carrots in a mixing bowl to cool. 

Preheat oven to 350°F or 180°C. Prepare your 24-cup mini muffin pan (or 12-cup regular muffin pan) by greasing it or lining it with paper liners.

Add the egg, sourdough starter, and oil to the cooled carrot bowl. Whisk to combine.

In another mixing bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt.

Add the wet ingredients to the dry ingredient bowl and fold until just combined. 

Divide the mixture into the cups in your prepared muffin pan.  I like to use a small cookie dough scoop. 

To make the cinnamon sugar topping, mix together brown sugar and cinnamon. Sprinkle the mixture over the muffins. 

Bake for about 14 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Enjoy! 

It’s Muffin Monday, the last Monday of every month where we share delicious muffin recipes! Check them out below. 

• Blueberry Granola Whole Wheat Muffins from Karen's Kitchen Stories
• Cashew Yogurt and Potato Muffins from Magical Ingredients
• Mini Chocolate Chip Muffins from A Day in the Life on the Farm
• Pineapple Upside Down Muffins from Jolene's Recipe Journal
• Sourdough Sweet Carrot Mini Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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