My Sourdough Gingerbread Muffin Recipe with Eggnog Icing

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. For me, baking from scratch, with sourdough starter, feels the healthiest and most enjoyable during the holidays. These gingerbread muffins are the perfect way to bring warmth and comfort to your kitchen this holiday season while still feeling balanced and healthy.

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

I decided to try Eggnog mixed with powdered sugar to add icing to these muffins. Eggnog enhances the flavor and creates a beautifully smooth and sturdy finish to the icing drizzles. Unlike traditional milk-based icings, eggnog dries more effectively. The rich, spiced flavor of eggnog also complements the warm spices in the gingerbread.

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.

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

Sourdough Discard

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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!

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• Prep: 10 minutes
• Cook: 30 minutes
• Total Time: 40 minutes

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Ingredients

Gingerbread Muffins

• 1 1/4 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 unsalted butter, melted, room temperature
• 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

1. Preheat your oven to 350° F.
2. Line a muffin tin with paper liners.
3. In a medium-large mixing bowl, combine the flour, sugar, baking soda, baking powder, ginger, cinnamon, allspice, nutmeg, and salt.
4. 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.
5. 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.
6. Spoon the batter into the lined muffin tins.
7. Bake for about 30 minutes total. Rotate the pan halfway through.
8. Allow to cool completely before topping with icing.
9. To make the icing, combine the eggnog and powdered sugar in a small bowl.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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