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!
Ingredients
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
Instructions
- 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.