Sourdough Apple Carrot Pineapple Muffins- Easy Recipe with Walnuts

Last Updated on 2 months by Neha Deshmukh

Sourdough Apple Carrot Pineapple Muffins – Easy Recipe with Walnuts

Hey everyone! I’m so excited to share this recipe with you. These sourdough apple carrot pineapple muffins are seriously the best of both worlds – a little bit healthy, a little bit indulgent, and so incredibly flavorful. I first made these last fall when I was trying to use up some apples from a local orchard, and they’ve been a family favorite ever since. They’re perfect for breakfast, a snack, or even a light dessert. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average muffins. The sourdough adds a lovely tang and a wonderfully chewy texture. Plus, the combination of apple, carrot, and pineapple is just divine – it’s like a little burst of sunshine in every bite! They’re also surprisingly easy to make, even with the sourdough involved. And honestly, who doesn’t love a muffin loaded with good stuff like walnuts and coconut?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious muffins:

• 1 cup (130g) all-purpose flour
• 1 cup (135g) white whole wheat flour
• 1.5 teaspoon cinnamon
• 0.75 teaspoon ginger
• 0.5 teaspoon baking powder
• 1.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.75 cup (150g) sourdough starter
• 0.25 cup (63ml) canola oil
• 0.25 cup (50g) dark brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup (98g) grated carrots
• 1 cup (168g) grated apple
• 1 cup (236g) chopped pineapple
• 0.5 cup unsweetened desiccated coconut
• 0.5 cup raisins
• 0.5 cup toasted walnuts

Ingredient Notes

Let’s talk about a few key ingredients to make sure these muffins turn out perfectly:

• Sourdough Starter: This is what gives these muffins their unique flavor and texture. Make sure your starter is active and bubbly! If it’s been in the fridge, you might need to feed it a couple of times before using it.
• White Whole Wheat Flour: I love using this because it adds a bit of nuttiness and fiber without making the muffins too dense. You can find it at most grocery stores these days.
• Desiccated Coconut: This is different from shredded coconut – it’s dried and finely ground. It adds a lovely subtle sweetness and texture.
• Regional Fruit Variations: Feel free to experiment with different fruits! In India, you could try adding grated mango or guava for a tropical twist. Or, during the winter months, pears work beautifully in place of apples.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 425°F (220°C). Line a muffin tin with 17 paper liners. This is important – nobody likes a muffin stuck to the tin!
2. In a large bowl, whisk together the all-purpose flour, white whole wheat flour, cinnamon, ginger, baking powder, baking soda, and salt. Just give it a good mix to make sure everything is evenly distributed.
3. In a separate bowl, combine the sourdough starter, canola oil, dark brown sugar, eggs, and vanilla extract. Whisk until everything is smooth and well combined.
4. Now, pour the wet ingredients into the dry ingredients and mix until a stiff dough forms. Don’t overmix! A few lumps are okay.
5. Gently fold in the grated carrots, grated apple, chopped pineapple, desiccated coconut, raisins, and toasted walnuts. Make sure everything is nicely incorporated.
6. Divide the batter evenly into the prepared muffin cups. I like to use an ice cream scoop for this – it ensures they’re all the same size.
7. Bake at 425°F (220°C) for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 8 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 10-15 minutes before transferring them to a wire rack to cool completely. This prevents them from falling apart.

Expert Tips

• Don’t overbake! This is the key to moist muffins. Start checking them around the 16-minute mark.
• Toast the walnuts: This really brings out their flavor. Just pop them in a dry skillet over medium heat for a few minutes, stirring constantly.
• Grate your own carrots and apple: Pre-shredded carrots and apples can be a bit dry.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend.
• Spice Level Adjustment: Add a pinch of nutmeg or cardamom for a warmer flavor. My grandmother always added a tiny bit of clove!
• Festive Season Adaptations: For Christmas, add a sprinkle of cinnamon sugar on top before baking. For Thanksgiving, use cranberries instead of raisins.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a dollop of cream cheese frosting or a drizzle of honey. They also pair perfectly with a cup of chai or a glass of milk.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

1. Can I use a different type of flour besides all-purpose and white whole wheat?

You can! You could try using spelt flour or even oat flour. Just keep in mind that the texture might be slightly different.

2. What if I don’t have a sourdough starter? Can I substitute it?

Unfortunately, there’s no perfect substitute for sourdough starter. You could try using yogurt or buttermilk, but the flavor and texture won’t be quite the same.

3. Can these muffins be frozen after baking?

Yes! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months.

4. How can I adjust the sweetness of these muffins?

You can reduce the amount of brown sugar, or substitute it with a natural sweetener like maple syrup.

5. What’s the best way to ensure the muffins are moist and not dry?

Don’t overbake them! And make sure you’re using fresh ingredients.

6. Can I substitute the walnuts with other nuts?

Absolutely! Pecans, almonds, or even macadamia nuts would all be delicious.