Sourdough Gingerbread Muffins

These easy sourdough gingerbread muffins are soft, warmly spiced and full of classic gingerbread flavor. Made with sourdough discard and simple pantry ingredients, they’re finished with a snowy white glaze for an easy, festive holiday bake.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 20

Total Time 30

Servings Muffins

Calories 242kcal

Author Kate Freebairn

Equipment

Mixing Bowl
Digital Scales
12 hole muffin pan

Ingredients

Wet Ingredients

200 g Sourdough Discard
2 Eggs
85 g Milk
50 g Molasses
100 g Butter
5 g Vanilla Extract

Dry Ingredients

180 g All-purpose Flour
100 g Dark Brown Sugar
8 g Baking Powder
5 g Salt
6 g Ground Ginger (3 tsp)
4 g Ground Cinnamon (2 tsp)
½ tsp Ground Nutmeg
3 g Allspice (1 tsp)
½ tsp Ground Cloves
⅓ tsp Ground Cardamom

Snowy Glaze

150 g Powdered Sugar
30 g Water

Instructions

Preheat oven to 180ºC/350ºF and grease a 12 hole muffin tin with butter or use paper liners.
Mix the sourdough discard, 2 eggs, milk, molasses, melted butter and vanilla extract in a large bowl. Whisk together until well combined.
In a separate bowl mix together the dry ingredients before adding them into the liquid ingredients.
Gently fold the wet and dry ingredients together to create a thick, scoopable muffin batter.
Scoop the mixture evenly into a 12 hole muffin tray.
Bake at 180ºC/350ºF for approximately 20 minutes or until muffins are golden brown. Remove from the oven and cool on a wire rack.
Once the muffins are cooled, mix together the water and powdered sugar to create a thick glaze. Drizzle the glaze over the muffins and allow to set for around 10 minutes. before serving them.

Notes

This recipe was updated in August 2026. The recipe is mostly the same, I just swapped the vegetable oil for melted butter and increased the sugar slightly.

Nutrition