Sourdough Morning Glory Muffins

2018 Holiday Sale on herbal courses!

I wrote this recipe for sourdough morning glory muffins years ago. While the recipe is old, the taste is balanced and delicious. Let me know how they come out for you!

I was going to make a smoothie, but then my food processor went kaputz. (We think maybe the motor is overheating?) So there I was with 2 cups of almost chopped up carrots. Not being one to waste food, I began rummaging through any recipes that used grated carrots.

Morning glory muffins came to mind rather quickly- I wanted them, but I didn’t want all the sugar. But you know me, I can’t leave well enough alone. I ended up adapting a regular morning glory muffin recipe to be made with sourdough and no refined sugar.


I thought these were wonderfully moist, flavorful, and satisfyingly sweet. My kids kept munching them, and my hubby also said they turned out quite well- and he is always an honest barometer of my cooking and baking experiments!Β  Hopefully they will turn out just as well for you. Ready to give them a whirl?

Here’s how to make a sourdough starter if you don’t already have one.

Sorry the ingredient list is so long on these. That’s part of the glory! πŸ˜‰

  • 4 carrots, shredded (approximately 2 cups)
  • 1 apple, chopped (I didn’t have pineapple, but this was just as tasty!)
  • 1/2 C shredded coconut (unsweetened)
  • 1/2 C raisins
  • 1/2 chopped walnuts
  • 2-2.5 C Flour, separated
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 stick butter (8 Tbsp) melted
  • 1/2 cup honey or maple syrup
  • 1/4 cup molasses
  • 1 egg
  • 1 tsp vanilla
  • 1.5 C sourdough starter

1) Mix carrots, apple, coconut, raisins, walnuts, 1 cup of the flour, baking soda, cinnamon, and salt together in a large bowl.

2) In a separate bowl, mix melted butter, honey, egg, vanilla, molasses, and sourdough starter.

3) Add wet ingredients to dry ingredients. Add 1- 1/2 C more of flour until the mix looks like a quick bread batter.

4) Let sit overnight for the sourdough to do its thing.

5) In the morning, mix dough once and preheat oven to 375. Ladle batter into greased or lined muffin tins. Bake at 375 for 25-30 mins, until golden brown and a toothpick inserted into the center comes out clean.

Delicious! Eat them plain or buttered, warm or cold, toasted or untoasted- or my favorite, with a scoop of homemade yogurt!

December 2014 010

Do you like using sourdough starter in unexpected places? Share your recipes below so I can try them too!

This post shared at The Homeacre Hop.


22 thoughts on “Sourdough Morning Glory Muffins

  1. JC

    Hi! Thanks for the recipe. I’m just getting started with sour dough… So I’m happy to discover your site. Please advise on 2 things– I forgot to add the extra 1.5 cup of flour when I made 2 hours ago do you think I can still add it? Also, do you let the batter rest on the counter or refrigerate? Thank you!!

    1. Abi Post author

      Hi JC! You can definitely add the extra flour later- The consistency might be slightly different but I don’t think it will be a major problem. And I let mine sit on the counter, covered with a towel or plastic wrap. Let me know if it turns out well for you!

      1. Abi Post author

        (I tend to consider all things sourdough a big experiment- so if it doesn’t work this time, don’t be afraid to tweak it and try it again.)

  2. JC

    Thank you for the muffin advice. They are delicious! Seriously, I cannot stop eating them. My 4 year old was disappointed that they didn’t have sugar on top– oops! That’s what they serve at the coffee shop. We served them with jam and good butter. I can’t say enough how much I love these muffins! Sour dough starter is the best. Wow, life is good:)

    1. Abi Post author

      Oh good, I’m so glad they turned out well for you! Thanks for coming back to let me know! I won’t tell if you sprinkle sugar on top next time. πŸ˜‰

  3. Vicky

    HI Abi
    Your recipe is quite similar to Jovial Einkorn morning glory muffin in terms of ingredients but would prefer to use SD in which ever way if I can.
    Is your SD at 100% hydration, fed or unfed and how many muffins does it make?
    If you have any other SD recipes please share
    Much Thanks

    1. Abi Post author

      You know, I must confess that I don’t remember how many this makes offhand. Judging by the amount of flour and starter in the recipe, I would guess it would make 12-18 muffins, but I’d have to remake it to be sure! I do have some other sourdough recipes- if you just search “sourdough” in the search box you should get a few! Thanks for coming by!

  4. Kayla

    I made these this morning. Oh wow amazing. It made 12 regular sized muffins plus 24 mini muffins. I will definitely be making them again.

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  7. angela

    I prefer the recipes that require some sitting/ferment time, and i love this one. They turn out spiffy every time. Anyone that i give one of these muffins to RAVES about them to me later. I like to throw in a small amount of mini-chocolate chips, to boot. (What else can we cram in them!?! HAHAHA) Hands-down my favorite muffin recipe. Thanks for sharing it. Cheers!

  8. Vern

    Hi, I just made this batch of cookies, but I’m a little concerned. The recipe calls for me to put a raw egg in the batter and then leave it out for 24 hours.

    For me there is a misunderstanding somewhere. Either I’m reading this incorrectly and the egg comes in later, or I have no idea how raw eggs work (which is quite possible).

    I’d love some clarification on this when you have the time. Thanks!

    1. Abi Post author

      Hi Vern,

      Thank you for your comment and your concern. I personally feel comfortable leaving batter out with raw egg for 24 hours, but you are welcome to add the egg after the rest of the batter ferments if it makes you feel more comfortable.

  9. Claudia

    Making these to take on the lake for a quick breakfast for the family. Hearty. I replaced 1/4 of the flour with wheat flour. Delicious! Topped each muffin with three chocolate chips.

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  11. Jane

    Is you Starter bubbly and active at it’s peak, or discard? Need to know at which stage your Starter is at when used in this recipe.

    1. Abi Post author

      Honestly, I’ve used it both ways! But active and bubbly will likely give you more lift. πŸ™‚

    1. Abi Post author

      I’ve made mine with discard! As long as you have some other leavening (baking soda/baking powder) you should be fine.


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