Sourdough Gingerbread Muffins
These Sourdough Discard Gingerbread Muffins are the perfect winter holiday muffin recipe. Filled with dark rich molasses and lots of warming spices they pair perfectly with a hot cup of coffee or tea on a cold winter morning.
Servings: 12 Muffins
Calories: 193kcal
Equipment
- muffin liners
- mixing bowls
Ingredients
Sourdough Raspberry Muffins
- 1 ¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 ½ teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cloves
- ¾ cup Greek yogurt room temperature
- ½ cup sourdough discard room temperature
- ½ cup brown sugar light or dark
- ⅓ cup neutral oil canola or vegetable
- ¼ cup unsulphured or dark molasses do not use blackstrap
- 1 large egg room temperature
- 2 tablespoons vanilla extract
- coarse sugar for topping
Instructions
- Move the oven rack to the middle position. Preheat the oven to 425°F (220°C). Grease one muffin pan with nonstick spray or line them with muffin papers. Set aside.
- In a large bowl, whisk together the 1 ¼ cups all-purpose flour, 1 tablespoon cornstarch, 1 ½ teaspoons baking powder, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice, ¼ teaspoon baking soda, ¼ teaspoon kosher salt, and ⅛ teaspoon ground cloves until well combined.
- In a separate bowl, add the ¾ cup Greek yogurt, ½ cup sourdough discard½ cup brown sugar, ⅓ cup neutral oil¼ cup unsulphured or dark molasses, 1 large egg, and 2 tablespoons vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
- Divide the muffin batter evenly among the muffin cups filling nearly to the top.
- Bake the muffins in the preheated oven for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C) and continue to bake for 10 to 13 minutes until the tops are golden brown.
- Allow the muffins to cool for several minutes in the muffin pan before transferring them to a wire rack to cool completely.
Notes
Storage: These muffins will stay moist for a couple of days when stored at room temperature. Leftover muffins can be stored in an airtight container for 2-3 days.
For longer storage keep them in the refrigerator for up to a week.
They can also be frozen for up to 3 months. Wrap each muffin in plastic wrap and place them in a zip-top bag. Thaw muffins at room temperature.
Tips
-
- Muffins bake best on the middle rack of the oven. Too low and the bottoms will burn, too high and the tops will brown too quickly.
- Don’t over-mix the batter. A few lumps are fine. Overmixing will create too much gluten causing your muffins to be tough.
- Use a cookie scoop to evenly portion the cupcake batter into the muffin pans.
- Use a toothpick to test for doneness. Insert a toothpick into the center of a muffin, if it comes out clean, the muffins are done.
Nutrition
Serving: 1 | Calories: 193kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 140mg | Potassium: 161mg | Fiber: 1g | Sugar: 15g | Vitamin A: 21IU | Vitamin C: 0.04mg | Calcium: 72mg | Iron: 1mg
