Sourdough Carrot Cake Muffins

Use the large holes of box grater or food processor to grate the carrots in a bowl. Set aside.
200 g Carrots
In a large mixing bowl, add the flour, spices, salt, and baking powder. Set aside.
250 g All-purpose flour, 1 tsp Ground Cinnamon, ½ tsp Ground Ginger, ¼ tsp Nutmeg, ½ tsp Kosher Salt, 2 tsp Baking powder, ⅛ tsp Ground Cloves
In another mixing bowl, whisk the eggs, sugars, yogurt, vanilla, oil, and sourdough discard together until incorporated.
2 Eggs, 120 g Plain Yogurt, 165 g Granulated Sugar, 50 g Light Brown Sugar, 120 g Sourdough Discard, 113 g Neutral Oil, 1 tsp Vanilla Extract
Add the wet ingredients to the bowl of dry ingredients and fold with a spatula until just a few floury spots remain. Fold in the grated carrots and raisins.
70 g Raisins
Cover and chill the muffin batter in the refrigerator for at least an hour and up to overnight. This will help hydrate the flour, improve the flavor, and help them rise tall in the oven.
Before baking, mix the softened cream cheese, egg yolk, and sugar in a bowl until smooth and creamy.
227 g Cream Cheese, 1 Egg Yolk, 2 TBS Granulated Sugar
Preheat the oven to 400ºF (204ºC). Prepare a muffin pan with liners and spray with oil or grease.
Add a large tablespoon of muffin batter to the bottom of the cups, followed by another large tablespoon of cream cheese filling. Top with the remaining carrot cake muffin batter to fill the cups.
Sprinkle with optional raw sugar on top.
Bake for 23-25 minutes until the tops start to brown and a toothpick inserted into the middle comes out clean.
Cool on a wire rack.
Raw Sugar

Equipment

Ingredients

Instructions

Notes