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These sourdough morning glory muffins turn leftover starter into a tender, flavor-packed breakfast bake. They use up sourdough discard, sneak in a pile of carrots and apple, and somehow taste like cake while still being firmly in breakfast territory. Warm spices, coconut, and fruit create a moist, textured crumb that comes together with about 30 minutes of active prep.

Several carrot apple muffins stacked on each other on a plate.

Here’s Why This Sourdough Muffin Recipe Works

Sourdough discard adds depth: A half cup of discard gives the muffins a gentle tang and added moisture, without making them taste overtly sour.

No skimping on mix-ins: Carrot, apple, coconut, raisins, and nuts pack these muffins full of flavor and texture.

Two-stage baking for tall tops: Starting hot at 425°F gives you those bakery-style domes; lowering the temp finishes the bake without drying them out.

Oil-based batter stays tender: Using oil instead of butter gives the muffins a moist, tender texture that holds up well for several days. This recipe is ideal for make-ahead breakfasts.

A stack of carrot apple breakfast muffins on a plate.

Ingredient Notes

Sourdough discard: Use discard that is less than 5 days old for best results. Extremely old discard is usually very acidic and a bit too thin and liquidy.

Carrots: Freshly grated carrots release natural moisture that keeps the crumb tender. Avoid pre-shredded carrots as they are dry and won’t soften properly in the batter.

Apple: A sweet-tart variety like Honeycrisp or Pink Lady is my personal choice. If you have extra apples, make my sourdough apple cake.

Coconut: Unsweetened shredded coconut adds texture without overpowering sweetness. Sweetened coconut flakes also work if you don’t mind a bit of extra sugar.

Raisins: Regular or golden raisins both work. If they feel tough, a quick soak in warm water for 5 minutes plumps them up and keeps them from drying out.

Nuts: Chopped walnuts or pecans contribute crunch and classic morning glory flavor. Toasting the nuts lightly first deepens the flavor but is optional.

Oil: A neutral oil (such as canola oil) keeps the muffins moist for several days.

Ingredients used to make sourdough morning glory muffins.

Recipe Testing Notes

I adapted my original recipe for morning glory muffins to make this recipe. I replaced the buttermilk entirely with discard, which supplied about half the liquid the starter contributed. To account for the rest of the liquid, I removed one egg.

I also adjusted the flour more selectively. I found that cutting back all the extra flour from the discard made the muffins too soft, so I reduced it by only about half. That smaller adjustment kept the crumb sturdy, moist, and close to the texture of the original recipe.

Six photos showing how to make sourdough morning glory muffins.

Recipe Tips

Grate fresh carrots and apples: Pre-shredded won’t release the same moisture or flavor. A box grater or food processor does the job fast.

Use room temp discard: Cold discard can tighten the batter and slow the bake. Let it sit out while prepping.

Don’t overmix the batter: Once the flour is in, stir gently just until combined to keep the crumb tender.

Cool before unwrapping: Warm muffins may stick to the paper. Let them cool fully for a clean release.

Check moisture in your produce: If your grated apple is especially juicy, lightly squeeze out excess liquid so the batter doesn’t become too wet.

Use an oven thermometer: Muffin rise depends on accurate heat; many ovens run 25–50°F off, which can shrink domes or extend bake time.

Rotate the pan: Turn the muffin tin halfway through baking to ensure even browning, especially if your oven has hot spots.

Rest the batter briefly: A 5–10 minute rest before scooping lets the flour hydrate and gives the muffins a slightly taller rise.

A partially eaten sourdough carrot and apple muffin with more muffins in the back.

Sourdough Breakfast Muffins

These sourdough morning glory muffins have warm spices, a tender crumb, and plenty of texture from the mix-ins. They turn fresh produce and simple pantry staples into a flavorful breakfast that feels just a little elevated. This is a feel-good muffin to start the morning on the right note.

If you enjoy baking with discard, you will also like my Sourdough Lemon Poppy Seed Muffins.

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