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.
