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+ servings

Carrot Raisin Sourdough Muffins

Super Delicious and not too bad for you either.
Course Breakfast, Muffins/Scones, Sourdough
Cuisine All-American
Keyword carrots, golden raisins, sourdough
Servings 6
Author Lynn / Turnips 2 Tangerines


  • jumbo muffin pan


  • 1/4 cup butter, room temperature
  • 1/2 cup each sugar and brown sugar, lightly packed
  • 1 egg
  • 1/4 cup milk
  • 1 cup active sourdough starter
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 cup finely grated carrots
  • 1/2 cup raisins
  • 1/4 chopped nuts optional


  • Preheat the oven to 350º
  • Spray a jumbo (6) muffin tin with non-stick spray.
  • In a large bowl, cream butter and sugars together until it becomes pale. Add egg and milk, mix well. Add the starter, flour, baking powder, baking soda, spices and salt. Stir just until combined. Do not overmix the batter. Gently stir in the carrots, raisins and nuts, if using. Half fill your muffin cups with batter. Bake at for 20 to 25 minutes or until toothpick inserted in the center comes out clean.