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sourdough discard gingerbread muffins

Sourdough Discard Gingerbread Muffins

A warm and cozy holiday recipe that uses up your sourdough discard
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 202
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 226 Grams Sourdough Starter, Fed, Unfed, or Discard (1 Cup)
  • 56 Grams Butter (1/4 Cup)
  • 70 Grams Molasses (1/4 Cup)
  • 60 Grams Milk (1/4 Cup)
  • 1 Large Egg
Dry Ingredients
  • 180 Grams All-Purpose Flour (1 1/2 Cups)
  • 150 Grams Brown Sugar (3/4 Cup)
  • 1 Grams Allspice (1/2 Teaspoon)
  • .5 Grams Ground Cloves (1/4 Teaspoon)
  • 7 Grams Ground Cinnamon (2 1/2 Teaspoons)
  • 2 Grams Ground Ginger (3/4 Teaspoon)
  • 2 Grams Ground Nutmeg (1/2 Teaspoon)
  • 3 Grams Salt (1/2 Teaspoon)
  • 1 Grams Baking Soda (1/4 Teaspoon)
  • 5 Grams Baking Powder (1 Teaspoon)
Optional
  • 60 Grams Confectioner's Sugar, Powdered Sugar For Dusting

Method
 

  1. Preheat the oven to 400° Fahrenheit (204° Celsius).
  2. In a small mixing bowl, combine the wet ingredients and set aside.
  3. In a medium mixing bowl, whisk together the dry ingredients.
  4. Add the wet ingredients to the dry and stir until just combined.
  5. Divide the batter into 12 muffin cups in a lightly greased muffin tin, filling each cup about 2/3 of the way to allow for expansion.
  6. Bake for 20 minutes.
  7. Insert a toothpick and if it comes out clean, it's done!
  8. Dust with confectioner's sugar and enjoy!

Notes

Avoid overmixing these muffins or they will be dense rather than fluffy.