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Several sourdough muffins stacked on each other.
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Sourdough Morning Glory Muffins

Moist and warmly spiced sourdough morning glory muffins made with discard, carrot, apple, coconut, and plenty of mix-ins. The batter mixes up quickly and bakes into a tender breakfast muffin.
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Course: Breakfast, brunch, Snack
Cuisine: American
Keyword: sourdough breakfast muffins, sourdough morning glory muffins
Servings: 16 Servings
Author: Dahn Boquist

Ingredients

  • 2 large eggs
  • 1 cup brown sugar 200 grams
  • ⅔ cup vegetable oil 132 grams
  • ½ cup sourdough discard 120 grams
  • 1 teaspoon vanilla extract
  • 2 to 3 large carrots shredded; 200 grams; 2 cups
  • 1 tart apple cored and grated; 100 grams; 1 cup
  • 1¾ cups all-purpose flour 210 grams
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup shredded coconut sweetened or unsweetened 86 grams
  • ½ cup raisins 80 grams
  • ½ cup walnuts or pecans, chopped; 57 grams

Instructions

  • Preheat the oven to 425°F. Line a standard muffin tin or a jumbo-size muffin pan with paper liners.
  • In a large bowl, whisk together the eggs, brown sugar, oil, sourdough discard, and vanilla until well combined. Stir in the grated carrots and apple.
    Adding grated apples and carrots to the muffin batter.
  • In a medium bowl, sift together the flour, baking soda, baking powder, spices, and salt.
    Sifting the dry ingredients into the mixing bowl.
  • Toss the coconut, raisins, and nuts with 1 tablespoon of the flour mixture. (This helps keep them from sinking.)
    Tossing the raisins and nuts with flour.
  • Add the flour mixture to the wet ingredients, stirring gently with a spatula until just a few streaks of flour remain. Fold in the nut and raisin mixture.
    Stirring the raisins and coconut into the muffin batter.
  • Scoop the batter into the muffin cups, filling to the top.
    Adding muffin batter to the muffin pan.
  • Place in the oven and immediately reduce the oven temperature to 350°F and bake for 22–26 minutes
  • Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
    Freshly baked breakfast muffins in a pan.

Notes

Grate produce fresh: Freshly shredded carrot and apple add moisture and softness. Pre-shredded carrots won’t be the same.
Don’t overmix: Stir the batter just until combined to prevent tough muffins.
Fill muffin cups to the top: This batter is designed for a full scoop and produces tall, bakery-style domes.
Check mix-ins: If raisins feel dry, soak them briefly in warm water to plump them up before folding in.
Let muffins cool fully: Warm muffins may cling to the liners; cooling helps them release cleanly.

Nutrition

Serving: 1serving | Calories: 274kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 270mg | Potassium: 152mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1311IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
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