These Sourdough Morning Glory Muffins turn extra sourdough discard into wholesome, from-scratch muffins your family will love for breakfast or snacks. They’re make-ahead friendly, freeze beautifully, and are super easy to grab on busy mornings.
As a dietitian and sourdough baker, I love when a recipe is both healthy and helps use up extra sourdough discard.
So, when I started testing a variety of sourdough muffin recipes for the blog, I knew sourdough morning glory muffins had to be one of them.
These muffins are made from scratch with ingredients you can feel good about, like whole wheat flour, flaxseed, carrots, nuts, and of course, sourdough discard.
Plus, they’re packed with fiber, easy to prepare, and make-ahead friendly so you can stock your fridge or freezer for grab-and-go breakfasts on busy mornings.
I’m so excited for you to try these muffins. I hope they become a new breakfast staple in your house!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds moisture and helps use up discard.
- Whole Wheat Flour- Gives a nutty, hearty flavor. Swap with all-purpose for lighter muffins.
- Carrots- Finely grate for best texture. Can swap with grated zucchini or apple for a different flavor.
- 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- Adds crunch. Can swap with other nuts or omit for nut-free.
- 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- Gives the muffins a richer flavor. Since it firms up at room temperature, these muffins are best served warm. You can swap it for coconut oil or a liquid oil if preferred.
- Brown Sugar- Adds a warm sweetness that pairs perfectly with the spices. Granulated 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.
- 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
Follow these step-by-step instructions (with pictures) to make your own morning glory muffins with sourdough discard.
Step 1: Mix dry ingredients. Preheat oven to 425°F and prepare muffin pan. In a medium bowl, whisk together whole wheat flour, all-purpose flour, coconut, flaxseed, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Step 2: Whisk wet ingredients. In a large bowl, whisk melted butter and brown sugar. Add eggs one at a time, then stir in carrots, applesauce, sourdough discard, orange juice, zest, and vanilla.
Step 3: Fold batter together. Gently fold dry ingredients into wet, then fold in nuts and raisins. Don’t overmix.
Step 4: Fill muffin cups. Divide batter evenly into muffin cups about ¾ full. You'll have enough batter for about 16 muffins total.
Step 6: Bake and cool. Bake 12–15 minutes until golden and a toothpick comes out clean. Cool 5 minutes in the tin, then transfer to a wire rack. Serve warm.
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.
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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! 😊