Sourdough Gingerbread Muffins

These simple to make sourdough gingerbread muffins are full of everything that you love about gingerbread ... just in a muffin! And bonus they use sourdough discard!

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 20

Servings Muffins

Calories 120kcal

Equipment

Mixing Bowl
Digital Scales
12 Hole Muffin Tin

Ingredients

200 g Sourdough Starter Discard or Active Starter
180 g All Purpose Flour
2 Eggs
70 g Dark Brown Sugar
50 g Molasses
6 g Baking Powder (1 tsp)
50 g Vegetable Oil Light flavor
50 g Milk
5 g Salt (1 tsp)
5 g Vanilla Extract
2 teaspoon Ginger Ground
1 teaspoon Cinnamon Ground
½ teaspoon Nutmeg Ground
½ teaspoon All Spice
⅓ teaspoon Cloves Ground
⅓ teaspoon Cardamom

Instructions

Preheat oven to 180C/350F and grease a 12 hole muffin tin with butter or use paper liners.
Mix the sourdough starter, 2 eggs, milk, molasses, vanilla extract and oil in a bowl. Whisk together until well combined. It's ok if the oil sits on the top, it will combine once it is poured into the dry ingredients.
In a separate bowl mix together all purpose flour, spices, salt, baking powder and sugar.
Now pour the liquid ingredient mixture into the dry ingredients. Gently fold together until just mixed - don't over mix or the muffins will be tough.
Spoon mixture into greased muffin tin. This recipe will fill a 12 hole muffin (each hole around ¾ full).
Bake at 180C/350F for approximately 15 minutes or until muffins are golden brown.
Serve warm, dusted with icing sugar or drizzled with a sugar glaze.

Nutrition