Sourdough Morning Glory Muffins

5 from 2 votes

Sourdough Morning Glory Muffins

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.

Course Breakfast, Snack

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 247kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.
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.

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.