Sourdough Gingerbread Muffins

Published: March 8, 2023 • Last Updated: March 14, 2023
Author: Laura
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sourdough gingerbread muffins

Looking for a delicious and festive treat to enjoy this holiday season? Look no further than these Sourdough Gingerbread Muffins! These muffins are a unique twist on traditional gingerbread, incorporating the flavor of sourdough for an extra depth of flavor.

They’re perfect for breakfast, dessert, or a snack with your favorite hot beverage. Break out your mixing bowl and start baking, these muffins will surely be a hit with everyone in your household!

You can also check out my Sourdough Cinnamon Rolls!

Ingredients Needed

Avocado Oil is a healthy fat and is a great choice for baking due to its neutral flavor and high smoke point. It also adds moisture to the muffins, resulting in a tender crumb.

Sugar/Coconut Sugar are sweeteners that provide the base sweetness for the muffins. Regular granulated sugar can be used, but coconut sugar is an alternative option that adds a subtle caramel flavor.

The egg acts as a binder and provides structure to the muffins. It also contributes to their soft texture.

Molasses is this thick, dark syrup that has a distinctive bittersweet flavor that’s essential to gingerbread. It also gives the muffins their rich color. Molasses are full of iron, selenium, and copper.

Ground Cinnamon/Ginger/Nutmeg/Cloves are warming spices give gingerbread its signature flavor profile. They add complexity and depth of flavor to the muffins, making them taste like they just came out of grandma’s oven. Cinnamon has antioxidants and helps stabilize blood sugar.

Baking soda is a leavening agent that helps the muffins rise and gives them airy texture.

A pinch of salt enhances all the other flavors in the muffins and balances out their sweetness.

How to Store Sourdough Gingerbread Muffins

To store your sourdough gingerbread muffins, allow them to cool completely and then transfer them to an airtight container or a resealable plastic bag. You can store them at room temperature for up to 3 days, or in the refrigerator for up to a week.

If you want to freeze them, wrap each muffin individually in plastic wrap and then place them in a freezer-safe container or bag. They will keep well in the freezer for up to 3 months. When you’re ready to eat them, simply thaw them at room temperature or warm them up in the oven or microwave.

FAQs for Sourdough Gingerbread Muffins

What is a sourdough gingerbread muffin?

A sourdough gingerbread muffin is a type of muffin that uses a sourdough starter as one of the ingredients. It has a delicious flavor and is usually made with molasses, ginger, cinnamon, nutmeg, and cloves.

How do I make sourdough gingerbread muffins?

To make sourdough gingerbread muffins, you will need to have an active sourdough starter. Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Mix them together and then fold in your sourdough starter. Pour the batter into muffin tins and bake for 20-25 minutes.

Can I freeze sourdough gingerbread muffins?

Yes, you can freeze sourdough gingerbread muffins! Simply wrap each muffin individually in plastic wrap or beeswax and then place them in a freezer-safe container or bag. They will keep well in the freezer for up to 3 months.

How long do sourdough gingerbread muffins last?

Sourdough gingerbread muffins can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week.

Can I substitute any of the ingredients in this recipe?

Yes, you can typically substitute certain ingredients in this recipe depending on your dietary needs or preferences. For example, you could use gluten-free flour instead of regular flour if you are gluten intolerant. You could also use coconut oil instead of butter if you are vegan or dairy-free.

Variation Options

  • Add chopped nuts – Pecans or walnuts would be a great addition to these muffins. Simply sprinkle them on top of the batter before baking.
  • Add dried fruit – Raisins, cranberries, or chopped dates would add a nice sweetness and texture to the muffins.
  • Use different spices – You could experiment with using different spices such as cardamom, allspice, or even pumpkin pie spice instead of the traditional gingerbread spices.
  • Make them healthier – You could substitute some of the flour for oat flour or almond flour to make them gluten-free and/or lower in carbs.
  • Add chocolate chips – Who doesn’t love chocolate chips in their muffins? Adding a handful of dark chocolate chips would take these muffins to another level!

Tips for Making Sourdough Muffins

Use active sourdough starter – Make sure your sourdough starter is active and bubbly before using it in your muffin batter. This recipe makes a sourdough sponge which will break down the gluten found in the flour.

Don’t overmix the batter – When mixing the wet and dry ingredients together, be careful not to overmix the batter. Overmixing can result in tough, dense muffins.

Let the batter rest – After mixing the batter, let it rest for at least 30 minutes before pouring it into the muffin tins. This allows the sourdough to work its magic and helps create a tender crumb.

Adjust baking time – Sourdough baked goods tend to bake faster than those made with commercial yeast, so keep an eye on your muffins while they’re in the oven. You may need to adjust the baking time slightly.

Get creative with add-ins – Sourdough muffins are incredibly versatile and can be customized with all sorts of add-ins like nuts, dried fruit, chocolate chips, or even savory ingredients like cheese and herbs.

Store them properly – To keep your sourdough muffins fresh, store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

More Sourdough Recipes

Want more things sourdough? Check out my The Sourdough Essentials Digital Cookbook!!

Watch me make this recipe here!

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5 from 1 vote

Sourdough Gingerbread muffins

Say hello to these super easy Sourdough Gingerbread Muffins. They are awesome for the holiday season, but are amazing for any day of the week!


Sponge ingredients 

  • 1 cup active starter
  • 1 cup flour
  • 1/2 cup milk

Additional ingredients 

  • 1/4 cup avocado oil
  • 1/2 cup sugar coconut sugar shown)
  • 1 egg
  • 1/4 cup molasses
  • 2 tsp ground cinnamon 
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg 
  • 1/4 tsp ground cloves
  • 3/4 tsp baking soda
  • 1/2 tsp @redmondrealsalt 


  • Combine the sponge ingredients in a bowl, cover and let sit for 4-8 hours (overnight works well for morning muffins). The sponge can be left on the counter or refrigerated. For a long ferment, refrigerate for 1-3 days. If refrigerated, let it come to room temperature before proceeding.
  • Mix the oil, sugar, egg and molasses. Add the spices, baking soda & salt and mix. Combine the sponge mixture, 1/2 at a time, with the rest of the ingredients. Mix well enough to combine or the starter will be streaky in the batter, but don’t overmix.
  • Preheat the oven to 425°. Scoop the muffin batter evenly into a lined muffin tin. Bake at 425° for 5 minutes. Turn the oven down to 350° and bake for another 14-20 minutes or until done.
  • *The muffins can be made the same day by skipping the fermenting step. Simply combine all ingredients except for the flour. Gently add the flour and mix, without overmixing, and bake as directed.

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Recipe Rating

  1. 5 stars
    I have been stalking recipes for the holidays next year. I cannot WAIT to make these. They look sooooooooo good!