How to Make Carrot Cake Sourdough Muffins
A Sweet Start: Transforming Breakfast with Carrot Cake Sourdough Muffins
“These muffins are great for breakfast or an afternoon snack.”
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In the world of breakfast delights, muffins often reign supreme. They are quick, convenient, and with the right ingredients, can be both nutritious and delicious. Enter the scrumptious carrot cake sourdough muffins, a delightful twist on both carrot cake and sourdough bread, bringing a unique blend of flavors and health benefits to your morning routine.
These muffins are a symphony of texture and taste, leveraging the tangy zest of sourdough starter combined with the sweet, earthy flavor of carrot cake. The preparation begins with a preheated oven set to 350°F, ensuring a warm welcome for the batter, which will soon rise to fluffy perfection.
The magic lies in the mix of ingredients. Start by gently heating coconut oil and maple syrup, creating a liquid gold that serves as the base for your batter. This combination not only imparts a natural sweetness but also maintains the moisture of the muffins, ensuring each bite is delightfully soft.
Sourdough starter, a staple in many kitchens, is introduced to the mix. It not only provides depth of flavor but also offers probiotic benefits, making these muffins a gut-friendly option. As the tang of the sourdough melds with the sweetness of the maple syrup, the stage is set for the addition of crushed pineapple—a tropical touch that adds moisture and a subtle tartness, reminiscent of classic carrot cake.
Carrots, the star ingredient, are added next. Their natural sweetness and vibrant color enliven the batter, contributing both flavor and nutrition, as they are rich in fiber and antioxidants. Stir in the dry ingredients, and you have a batter ready to be transformed into golden muffins.
Once the batter is mixed, it’s time to scoop it into greased muffin tins, filling each about two-thirds full. For those looking to add a little extra flair, a sprinkle of cinnamon or a handful of walnuts might be just the thing to elevate these muffins to gourmet status.
Bake for approximately 25 minutes, until a toothpick inserted into the center comes out clean, signaling that your muffins are ready to be enjoyed. The aroma of baking spices and sweet carrots will fill your kitchen, drawing even the sleepiest of households to the breakfast table.
These carrot cake sourdough muffins aren't just a treat; they're a testament to what makes breakfast the most important meal of the day. They represent a harmonious blend of flavors and textures, providing a nutritious start with probiotics, vitamins, and fiber. Whether enjoyed warm from the oven or saved for a mid-morning snack, these muffins are sure to become a staple in your baking repertoire. So why not start your day with a sweet and healthy indulgence? These muffins are simple to make and contain no sugar. The sweetness comes naturally from pineapple and maple syrup. They make a great treat. And to me, they taste like carrot cake but without the frosting. So it's like I get to eat cake for breakfast and feel good about it.
Prep Time: 10 minutes
Cook Time: 20 min
Servings: 12 muffins
Ingredients
Preparation Steps
1. Preheat the oven to 350º F. If you have a convection setting on your oven, use it to ensure even baking.
2. In a large mixing bowl, melt the coconut oil and mix in the maple syrup. Add the eggs one at a time and stir until incorporated.
3. Stir in the sourdough starter, and then add the coconut flakes and the crushed pineapple. Make sure to drain the pineapple before adding it to the batter.
4. Grate the carrots and add them to the batter.
5. In a separate bowl, mix together the flour, baking soda, cinnamon, and salt.
6. Pour the dry ingredients into the wet ingredients and stir until just combined. Add walnuts if desired.
7. Spray a muffin tin with cooking spray. Use a cookie scoop to divide the batter between the muffin tins.
8. Bake for 20 minutes or until golden brown. Enjoy warm!
NOTE
These carrot cake sourdough muffins are perfect for a quick and healthy breakfast!
Original recipe from OldFashionedInspiration.com
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