Delicious Sourdough Gingerbread Muffins made with gingerbread spice, sourdough starter, molasses and touch of fresh ginger.
Holidays are here and that means Gingerbread is here too. This year is very crazy but we still need to keep our hopes alive and move forward. I started my holiday baking with this Sourdough Gingerbread Muffins. These are not only delicious but also perfect with cup of milk. Marriage between spices, sourdough, and molasses is perfect. Just sweetened enough, you can have them dusted with little confectionery sugar or glaze or as such.
How to make Sourdough Gingerbread Muffins?
As with any gingerbread recipe you need the following ingredients with a few extra adds on particular to this recipe
1) Flour: you can use all-purpose flour alone or in combo with whole wheat.
2) Molasses: Without molasses it is hard to imagine a gingerbread. I used original non-sculptured molasses, but you can use your favorite, if you are planning to use treacle use dark treacle.
3) Brown sugar: Use dark brown sugar as it imparts dark brown color
This is just sweet gingerbread muffins, if you are looking for sweeter one, then try to add 2-3 tablespoon of granulated sugar.
4) Gingerbread spices: I used gingerbread spice mix along with extra addition of cinnamon, ground ginger and ground cloves. If you want you can increase the amount of gingerbread spice mix then skip the cinnamon, ground, ginger, and ground cloves.
5) Baking soda: It is the only leavener used in this recipe.
6) Eggs: Eggs used in the recipe gives lift as well as act as binder
7) Sour cream: Adds extra moistness, makes baked goods moister than if you used milk.
8) Extra add on to make this Gingerbread muffin is addition of sourdough starter you can use one which after it peak of activity. I used 50:50 all-purpose and whole wheat flour 100% hydration starter, you can use whatever you have in your hand.
9) Salt: Brings out the sweetness in the recipe.
10) Butter: Use melted butter instead of creaming of butter.
11) Fresh ginger: This is to bring extra gingery zing to the muffins. It gives more flavor and taste than just using ground ginger.
How to get perfect sourdough gingerbread muffins?
1) Make sure to sift the flour, salt, baking soda and spices together to ensure uniform mixing
2) Always start baking the muffin in high heat to get classic dome shape. Then reduce and continue to bake until done
3) Only dust confectioners’ sugar or glazing after the muffin is at room temperature, otherwise it will make a sticky mess.
I made this sourdough gingerbread muffins as part of #MuffinMonday. If you make this recipe, please tag me @nidhinikhil in Instagram or @zestysouthindianktichen in Facebook.
Do you like this Gingerbread Muffins and looking for other Sourdough Muffin recipes, then check here
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
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Sourdough Gingerbread Muffins
Ingredients
- ¼ cup ½ stick or 57.5g unsalted butter melted
- ¼ cup 89g dark molasses*
- 1 cup 130g all-purpose flour
- ¾ teaspoons baking soda
- ¼ teaspoon salt
- ½ teaspoon fresh ginger
- ¾ teaspoon gingerbread spice mix*
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ cup 50g packed light or dark brown sugar
- 1 large egg at room temperature
- ¼ cup 60g sour cream, at room temperature
- ¼ cup 50g Sourdough Starter
- Confectioner’s sugar for dusting
Instructions
- Preheat oven to 425°F (218°C). line with muffin tin with muffin liners. Set aside.
- Melt the butter in microwave with 5 minutes interval.
- Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, and gingerbread spice mix together.
- In a large bowl, add butter, egg, molasses, brown sugar, sour cream, fresh ginger and sourdough starter until all wet ingredients are combined. Pour wet ingredients into dry ingredients and mix until *just* combined. Do not over-mix. Batter will be thick and a little lumpy.
- Divide batter among prepared muffin pan, filling all the way to the top. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 10 minutes until the tops are cracked and centers are set and tooth pick comes out clean.
- Cool the muffins then dust with confectioner’s sugar if you want you can glaze them with simple lemony glazing.
Video
Notes
- 2 tablespoons ground cinnamon
- 2 tablespoons ground ginger
- 1 tablespoons ground nutmeg
- 1 tablespoons ground allspice
- ½ teaspoon ground cloves
- ¼ teaspoon black pepper
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Susan says
This recipe is absolutely wonderful! The muffins came out tender and perfectly spicy and not too sweet! I will definitely bake them again! Just brilliant❤️
Anonymous says
Sarah says
Delicious! Instead of the gingerbread spice, I just doubled the other spices listed. It was the perfect hint of sweetness. I do want to try doing a long-ferment with this recipe.
Tari A says
These sound so delicious. I try to ferment all my sourdough baked goods batter (or parts of the batter) for at least 7 hours so the flours are more digestible. Have you tried this method with this recipe? I didn’t see any comments mentioning this. I have had luck with a few muffin recipes doing this by mixing batter fully and leaving in fridge overnight.
Swathi says
I won't mix everything and leave it overnight. I used only sourdough starter/discard in the recipe that too only mixed and immediately baked as muffin. I got success with this.
Debra says
Mmm....love all the cozy tastes and smells.
Gervin Khan says
Seeing these muffins makes me hungry, I am going to make this for everyone. Thank you for sharing your recipe with us.
rikar says
My kids love gingerbread! The muffins look so festive, just perfect for the holiday!
Ana says
Your Sourdough Gingerbread Muffins look incredibly delicious! These are perfect treats for the holiday season!
Chef Dennis says
We just had these Sourdough Gingerbread Muffins cause this made me drool when I see this post. These muffins are super delicious!
Nile Flores says
Those look really tasty. I may have to show this to my sister and see if she wants to add it to our holiday baking session, for this year. Thanks for sharing this.
Kate | Life of a Ginger says
Oh my goodness! These muffins sound absolutely delicious. I love gingerbread and I love sourdough, I never would have thought to make them together! Yum!!
Natural Beauty And Makeup says
Oh yum yum 😍 These Sourdough Gingerbread Muffins look so delicious! I am not a baking expert still would try your recipe soon❤️
Rebekah Hills says
Yummm!! Love that you put sourdough and gingerbread flavors together!
monica y says
You had me at gingerbread, these look so good, I think I will be making them this weekend to enjoy while watching holiday movies
Lynndee says
Oh, yum! I'm going to make those muffins this Christmas. Going to save your recipe!
Nikki Wayne says
This sounds great, I love making different flavors of muffins.
Kathy says
These look amazing. I do love sourdough. It's probably one of my favorite bread types. I can't wait to make these.
Nimit says
Thanks for sharing. Looks pretty tempting. Will surely going to try this.
Chef Dennis says
These muffins are really mouthwatering!
Monica Simpson says
I have been wanting to bake my neighbor something for all the times she helps me out. These muffins would be perfect!
Bri says
YES! All the things! What a great flavor combo!
Audrey says
These are perfect for winter! So yummy!
Tasheena says
This sounds like a delicious combination of flavors. Looking forward to trying this.
Raquel says
The dark molasses gives these such great flavor!
Amber Myers says
Oh my gosh, I am sure I will love these. They sound and look amazing--perfect for the holidays!
MELANIE EDJOURIAN says
I do love gingerbread so this must be amazing. I'd never have thought to create a sourdough gingerbread combo but I'd love to try it.
Sue says
I can almost smell those wonderful warm spices in these muffins....mmmmmmm.....
Karen @Karen's Kitchen Stories says
Thanks for all of the great tips! Love the crackly tops.
Emily Flint says
I can't wait to make these gingerbread muffins, yum!
GiGi Eats says
Anything gingerbread and I AM GAME!!! Yes, PLEASE!
Pam Wattenbarger says
You have so many great ideas for using sourdough starter! Those muffins look delicious!
Sue Lau says
I know I will enjoy the tang from both sourdough and sour cream. Can't wait to try these!
Camilla M. Mann says
Gingerbread and sourdough?!?! Genius. I love any and all things gingerbread...and I can always use a new recipe for my sourdough starter. Thanks for the inspiration.
Stacy says
The combination of gingerbread and sourdough sounds (and looks!) wonderful, Swathi! And I'm always on the lookout for ways to use my sourdough starter.
Wendy Klik says
Always happy for another sourdough recipe. I can't wait to make these perfect, seasonal treats. Thanks.