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.

My Sourdough Gingerbread Muffin Recipe with Eggnog Icing

Wide view of sourdough gingerbread muffins on crinkled parchment paper, featuring muffins with drizzled eggnog icing, powdered sugar, and one muffin cut open to reveal its moist interior.

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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!

Author: Kaitlynn Fenley
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

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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.

Find it online: https://cultured.guru/blog/my-sourdough-gingerbread-muffin-recipe-with-eggnog-icing