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Sourdough gingerbread muffins on a counter top with brown sugar and cloves sprinkled around

Sourdough Gingerbread Muffins

Fluffy, moist, warmly spiced sourdough gingerbread muffins made with sourdough starter for rich flavor and perfect texture.
Prep Time 15 minutes
Cook Time 15 minutes
fermenting time 6 hours
Total Time 6 hours 30 minutes
Serving Size 12 large or 18 regular muffins

Equipment

  • 2 x muffin pan

Ingredients

  • 1 cup white flour
  • 1 cup whole wheat flour
  • ½ cup softened butter, cut into cubes
  • ½ cup active sourdough starter
  • ½ cup brown sugar
  • 1 cup molasses (I used homemade date molasses)
  • 1 egg
  • ¾ cup sour milk or kefir
  • 2 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp cloves
  • ½ tsp unrefined salt
  • 1¾ tsp baking soda

Instructions

  • In a large bowl place the whole wheat flour and the white flour. Add the cubed butter and mix it in with your fingertips or with a pastry cutter until it resembles coarse crumbs.
  • Mix in the sourdough starter.
  • Add the rest of the ingredients to the bowl except the baking soda. Mix until well combined.
  • Cover the batter with a plastic wrap or a damp tea towel and leave somewhere warm for 6-8 hours or overnight. The dough will likely puff a little but it won't rise a lot like bread dough would.
  • After your batter has been fermented, preheat your oven to 180C/350F. Sprinkle baking soda on top of your batter and mix it in well with a wooden spoon. Grease or line your muffin cups and fill about 2/3 full with the batter.
  • Bake for about 15 minutes until risen and golden brown on top.
  • Let your muffins cool on a cookie rack. They are delicious served as a snack with some kefir or sour milk.

Notes

  • You can use sourdough discard instead of active starter in this recipe and skip the fermenting step if you wish.
  • These muffins freezer really well and are quick to defrost.