These Sourdough Morning Glory Muffins are a hearty, healthy breakfast or snack made with sourdough discard. Packed with spices, carrots, and nuts, they’re easy to make, make-ahead friendly, and the perfect way to start your day!
As a dietitian and sourdough baker, I love when a recipe is both healthy and helps use up extra sourdough discard.
So, when I decided to create 7 new sourdough muffin recipes for the blog this January, I knew sourdough morning glory muffins had to be one of them.
These morning glory muffins are packed with good ingredients like sourdough discard, whole wheat flour, flaxseed, carrots, and nuts, so they’re full of fiber and healthy fats.
They’re also quick and easy to make, and perfect for a make-ahead breakfast or snack on busy weekdays.
Plus, their subtle orange flavor means they pair perfectly with my cranberry jam, butter, or cream cheese.
I’m so excited for you to try these sourdough discard morning glory muffins, and I hope you enjoy them as much as I do!
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- This recipe uses sourdough discard for moisture and a tangy flavor. Note that the older the discard, the stronger the sourdough flavor will be.
- Whole Wheat Flour- Adds a hearty, nutty flavor and extra fiber. For a lighter muffin, replace it with all-purpose flour.
- Carrots- Fresh, finely grated carrots provide moisture and texture to the muffins. Be sure to grate them finely so they integrate well into the batter.
- Shredded Coconut- Use sweetened or unsweetened coconut depending on your preference. If you're not a fan, feel free to leave it out.
- Pecans or Walnuts- Add crunch and flavor. You can substitute with almonds, hazelnuts, or skip the nuts for a nut-free version.
- Flaxseed- Ground flaxseed adds fiber and healthy fats, and helps bind the ingredients. Chia seeds are a good alternative.
- Orange Juice + Zest- Adds moisture and a vibrant orange flavor to the muffins. Swap with milk or water if preferred.
- Butter- I love butter for its rich flavor. Since it firms up at room temperature, these muffins are best served warm for a soft texture. You can swap it for vegetable or canola oil if preferred.
- Brown Sugar- Adds a warm, rich sweetness that pairs perfectly with the spices. Coconut or white sugar can be used as a substitute.
- Applesauce- Keeps the muffins moist and adds subtle sweetness. You can replace it with mashed banana or yogurt, but the texture may vary.
- Warm Spices- A blend of cinnamon, nutmeg, and ginger adds a cozy flavor to these sourdough morning glory muffins.
- Kosher Salt- I use Diamond Crystal Kosher Salt, about 2.8 grams per teaspoon. If using table salt or Morton’s, measure by weight or use half the amount.
Tips for Success
- Grate the carrots finely. Finely grate fresh carrots using a box grater for the best texture. This helps them blend into the batter and ensures they bake evenly throughout the muffins.
- Use room temperature ingredients. For a smoother batter and better texture, make sure your eggs, sourdough discard, and milk are at room temperature before adding them to the wet ingredients.
- Don't overmix. Overmixing can make morning glory muffins dense and tough, so stir the batter only until is just combined.
- Serve warm. Muffins made with all butter can firm up as they cool since butter solidifies at room temperature. A quick 10-15 seconds in the microwave or a brief warm-up in the oven will restore their soft texture.
How to Make Sourdough Morning Glory Muffins
Here is how to make morning glory muffins with sourdough discard.
Step 1: Prepare oven and muffin tin. Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each well with butter, oil, or cooking spray.
Step 2: Mix dry ingredients. In a medium bowl, whisk together the whole wheat flour, all-purpose flour, shredded coconut, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
Step 3: Prepare wet ingredients. In a large mixing bowl, whisk the melted butter and brown sugar until smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Stir in the shredded carrots, applesauce, sourdough discard, orange juice, orange zest, and vanilla extract until fully combined.
Step 4: Combine wet and dry ingredients. Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Once combined, gently fold in the chopped pecans (or walnuts) and raisins.
Step 5: Fill muffin tin. Evenly divide the batter between the 12 muffin cups (you’ll have enough batter for about 4 additional muffins). The cups should be about ¾ full.
Step 6: Bake muffins. Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool and serve. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. For the best texture, serve warm with butter, jam, or enjoy as is.
How to Store
Store cooled muffins in an airtight container at room temperature for 3-4 days. For the best texture, reheat in the oven or microwave for 10-15 seconds before serving.
For longer storage, freeze muffins in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Morning Glory Muffins
Ingredients
- 1 cup (120 grams) whole wheat flour
- 1 cup (120 grams) all-purpose flour
- ½ cup (60 grams) shredded coconut
- 2 tablespoons (13 grams) ground flaxseed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon Diamond Crystal Kosher Salt
- 2 teaspoons cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ cup (113 grams, 1 stick) unsalted butter melted
- ¾ cup (150 grams) brown sugar packed
- 3 large (150 grams) eggs room temperature
- 2 cups (170 grams) freshly grated carrots
- ¾ cups (200 grams) unsweetened applesauce
- ½ cup (100 grams) sourdough starter discard room temperature
- ¼ cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or walnuts
- ½ cup raisins
Instructions
- Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each well with butter, oil, or cooking spray.
- In a medium bowl, whisk together the whole wheat flour, all-purpose flour, shredded coconut, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.1 cup (120 grams) whole wheat flour, 1 cup (120 grams) all-purpose flour, ½ cup (60 grams) shredded coconut, 2 tablespoons (13 grams) ground flaxseed, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt, 2 teaspoons cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg
- In a large mixing bowl, whisk the melted butter and brown sugar until smooth and slightly lighter in color. Add the eggs, one at a time, whisking well after each addition. Stir in the shredded carrots, applesauce, sourdough discard, orange juice, orange zest, and vanilla extract until fully combined.½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) brown sugar, 3 large (150 grams) eggs, 2 cups (170 grams) freshly grated carrots, ¾ cups (200 grams) unsweetened applesauce, ½ cup (100 grams) sourdough starter discard, ¼ cup orange juice, 1 tablespoon orange zest, 1 teaspoon vanilla extract
- Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Once combined, gently fold in the chopped pecans (or walnuts) and raisins.½ cup chopped pecans or walnuts, ½ cup raisins
- Evenly divide the batter between the 12 muffin cups (you’ll have enough batter for about 4 additional muffins). The cups should be about ¾ full.
- Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Notes
- Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
- Storage: Keep muffins in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.
Tony says
Easy grab and go breakfast. I love them with butter!
Karen says
I made these muffins and they were delicious, I did not have applesauce so I used slightly less coconut milk and it still worked out great, also used dried cranberries instead of raisins, as my husband does not like raisins.
Ashley Petrie, RDN, LDN says
Hi Karen! I'm so glad they turned out delicious - thanks for sharing your tweaks! 😊