This sourdough gingerbread muffin recipe blends organic ingredients and warm spices for a wholesome, festive treat that’s perfect for a cozy holiday gathering, a warm snack, or a Christmas breakfast!
Healthy Gingerbread Muffins
There’s something truly special about homemade treats during the holiday season, and you’re going to love this sourdough gingerbread muffin recipe. The gingerbread muffins are the perfect way to bring warmth and comfort to your kitchen this holiday season.
These muffins are made with wholesome, organic ingredients and feature a hint of tang from sourdough. They combine the rich spices of ginger, nutmeg, and allspice with the natural depth of sourdough starter. Whether you’re baking for a cozy breakfast, a holiday gathering, or to fill your home with festive flavors, these muffins provide a nourishing twist on a classic favorite.
Sourdough Gingerbread Muffin Recipe Ingredients
Here is a list of all the ingredients you need to bake these delicious sourdough gingerbread muffins! Note that I use a mix of whole wheat and all-purpose flour in this recipe, but you can use just all-purpose with great results.
- all-purpose flour
- whole wheat flour
- brown sugar
- powdered sugar
- baking soda & baking powder
- ground Ginger
- allspice
- nutmeg
- cinnamon
- salt
- organic molasses
- grass-fed butter
- sourdough starter
- vanilla extract
- whole milk
- 2 eggs
- eggnog
Using Sourdough Discard in Muffins
The fermentation process used to create sourdough bread enhances its nutritional profile. Sourdough is easier to digest than traditional yeast bread. In sourdough, lactic acid bacteria break down gluten, fructans, and phytic acid. This can be particularly beneficial for individuals with gluten or FODMAP sensitivities.
Muffins are not usually long-fermented, but they can be! I don’t long ferment these gingerbread muffins, but many readers have told me they have successfully fermented the batter overnight in the fridge for easier digestion. You can try fermenting the muffin batter overnight in the refrigerator before preheating your oven and filling your muffin tin with batter.
Gingerbread Muffin Recipe with Eggnog Icing
Eggnog mixed with powdered sugar makes a fantastic icing for gingerbread muffins. It enhances the flavor and creates a beautifully smooth and sturdy finish. Unlike traditional milk-based icings, eggnog creates an icing that dries more effectively. The rich, spiced flavor of eggnog complements the warm spices in the gingerbread, adding a festive depth to each bite. This icing offers a subtle sweetness and creaminess that pairs perfectly with the muffins’ bold flavors of ginger, cinnamon, and cloves.
Gingerbread Muffin Recipe Tips
One crucial tip when making these sourdough gingerbread muffins is to avoid overmixing the batter. Overmixing can result in dense muffins rather than light and fluffy protein muffins, and the reason behind this is the formation of gluten.
Gluten, a protein present in flour, gives structure to baked goods. However, excessive mixing develops gluten strands, leading to a denser texture. To prevent this, gently mix the dry and wet ingredients until they are just combined, ensuring there are still some lumps and streaks of flour in the batter.
This technique allows the muffins to rise correctly, resulting in a tender crumb.
My other muffin baking tip is always to use a thin metal aluminum muffin tin with paper liners. A metal muffin tin works way better than a silicone muffin pan.
Storing Gingerbread Muffins
Storing baked sourdough gingerbread muffins properly ensures they remain fresh and delicious. Here are some tips on how to store them effectively:
- Room Temperature Storage:
- Allow muffins to cool completely.
- Place them in an airtight container lined with paper towels to absorb excess moisture.
- Store at room temperature for up to 3-4 days.
- Refrigeration:
- If the weather is hot or humid, consider refrigerating the muffins.
- Store in an airtight container in the fridge for up to one week.
- Freezing Muffins:
- Cool muffins completely before freezing.
- Place muffins in a freezer-safe bag or container.
- Label it with the date and freeze it for up to 3 months.
- Reheating Frozen Muffins:
- Remove the desired number of muffins from the freezer.
- Microwave on high for 20-30 seconds or until warm.
- Alternatively, preheat the oven to 350°F (175°C) and heat muffins for 10-15 minutes until warmed.
Gingerbread Muffin Recipe FAQ
What’s the secret to moist muffins?
The key to moist muffins is preventing them from frying out. Here are some common issues and solutions:
- Low-Fat Ingredients: Low-fat substitutes can reduce moisture. This recipe uses grass-fed butter to keep muffins moist.
- Too Much Flour: Over-measuring flour can make muffins dry. Use the spoon-and-level method for accuracy.
- Overmixing: Mixing the batter too much can develop excessive gluten, resulting in dense muffins. Mix until just combined.
- Baking Time: Baking for too long can dry out muffins, and every oven runs at a slightly different temperature. Check them a few minutes early with a toothpick; it should come out clean but not dry.
What temperature do you bake muffins at?
For best results, I bake muffins at 350° F. I always use my Breville smart oven to bake smaller items like muffins, and it works perfectly every time.
More Sourdough Muffin Recipes
- Cottage Cheese Pumpkin Protein Muffins with Sourdough Discard
- Double Chocolate Cherry Muffins with Sourdough Discard
- Oatmeal Chocolate Chip Muffins with Sourdough Discard
My Sourdough Gingerbread Muffin Recipe with Eggnog Icing
This sourdough gingerbread muffin recipe blends organic ingredients and warm spices for a wholesome, festive treat that’s perfect for a cozy holiday gathering, a warm snack, or a Christmas breakfast!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: sourdough discard
- Method: bake
Ingredients
Gingerbread Muffins
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1 teaspoon salt
- 3/4 cup molasses
- 1/2 cup grass-fed butter, room temperature soft*
- 1/2 cup sourdough starter, room temperature
- 2 teaspoons vanilla extract
- 1/3 cup whole milk, room temperature
- 2 eggs, room temperature
Eggnog icing
- 1/2 cup powdered sugar
- 2 tablespoons eggnog
Instructions
- Preheat your oven to 350° F.
- Line a muffin tin with paper liners.
- In a medium-large mixing bowl, combine the flour, sugar, baking soda, baking powder, ginger, cinnamon, allspice, nutmeg, and salt.
- In a separate bowl, combine the molasses, butter, sourdough starter, vanilla, milk, and two eggs. Whisk until combined. The butter may be clumpy, this is fine and helps keep the muffins moist.
- Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick, and it’s okay if there are clumps.
- Spoon the batter into the lined muffin tins.
- Bake for about 30 minutes total. Rotate the pan halfway through.
- Allow to cool completely before topping with icing.
- To make the icing, combine the eggnog and powdered sugar in a small bowl.
