Ingredients

The following ingredients have 7 Servings
  • 1/4 cup 1/2 stick or 57.5g unsalted butter melted
  • 1/4 cup 89g dark molasses*
  • 1 cup 130g all-purpose flour
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 tsp fresh ginger
  • ¾ teaspoon gingerbread spice mix*
  • 1/2 teaspoon ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup 50g packed light or dark brown sugar
  • 1 large egg (at room temperature)
  • 1/4 cup 60g sour cream, at room temperature
  • ¼ cup 50g Sourdough Starter
  • Confectioner’s sugar for dusting

Instruction

  • Preheat oven to 425°F (218°C). line with muffin tin with muffin liners. Set aside.
  • Melt the butter in microwave with 5 minutes interval.
  • Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, and gingerbread spice mix together.
  • In a large bowl, add butter, egg, molasses, brown sugar, sour cream, fresh ginger and sourdough starter until all wet ingredients are combined. Pour wet ingredients into dry ingredients and mix until *just* combined. Do not over-mix. Batter will be thick and a little lumpy.
  • Divide batter among prepared muffin pan, filling all the way to the top. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 10 minutes until the tops are cracked and centers are set and tooth pick comes out clean.
  • Cool the muffins then dust with confectioner’s sugar if you want you can glaze them with simple lemony glazing.