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.