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Sourdough Harvest Muffins

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These sourdough harvest muffins are hearty, moist, and packed with fall-inspired flavors like apples, carrots, nuts, and warm spices. A perfect way to use sourdough starter discard for a wholesome breakfast or snack.

Ingredients

Scale
  • 1 cup sourdough starter (discard or active)
  • 1/2 cup vegetable oil (or melted butter)
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/4 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup grated apple (peeled)
  • 1 cup grated carrot
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup raisins or dried cranberries

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together sourdough starter, oil, eggs, brown sugar, honey, and vanilla until well combined.
  3. In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Stir in grated apple, carrot, nuts, and dried fruit.
  6. Divide the batter evenly among muffin cups, filling about 3/4 full.
  7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • You can substitute zucchini for carrot for a different flavor.
  • Store muffins in an airtight container for up to 3 days or freeze for longer storage.
  • Adjust sweetness by adding more or less honey/brown sugar depending on preference.
  • These muffins taste even better the next day as the flavors deepen.

Nutrition

Keywords: sourdough muffins, harvest muffins, fall baking, sourdough discard recipe, apple carrot muffins

Find it online: https://recipesfoodeasy.com/sourdough-harvest-muffins/