Sourdough Gingerbread Muffins Recipes

SOURDOUGH GINGERBREAD MUFFINS

Steps:

• Preheat oven to 375.
• Sift together flour, spices, and salt.
• Cream sugar and oil/butter until well blended.
• Add molasses and egg, beating continuously.
• Add four mixture to mixer in 3 additions. Mix well.
• Mix 2 tbs hot water with soda until soda is dissolved. Add to mixer and mix well.
• Gently mix in sourdough starter.
• Bake in greased muffin pans for about 15-20 minutes. The muffins are done when you poke them with a toothpick and the toothpick comes out clean.

GINGERBREAD MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined.
• Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

SOURDOUGH ENGLISH MUFFINS

Steps:

• Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.
• Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.
• Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking.
• Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.
• Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.

SOURDOUGH ENGLISH MUFFINS

Steps:

• In a large mixing bowl, whisk together the egg, chipped or melted butter, honey, and warmed milk.
• Add the starter, salt, and flour, and mix thoroughly.
• Cover and let rise until puffy and about twice the original size. This was about 6 hours in the oven with the light on ~80-85F; and 8-10 hours at lower room temperatures.
• Flour your counter, scrape the dough out of the bowl onto the counter, gently press it into a rectangle, and roll the rectangle into a tube.
• Let the dough rest about 15 minutes while you:
• Dust a cookie sheet with cornmeal
• Put about 1/4 cup of cornmeal on a small plate
• Tare your scale with another small plate on it
• Grease your English muffin rings with oil spray or butter
• Make indents along your dough with a knife or bench scraper to mark ten pieces. If you want to weigh the pieces, they should be about 100g. Cut off a piece, and shape/roll it into a patty. Press the flat sides into the cornmeal. Place the muffin in a ring on the cookie sheet and flatten it with your fingertips until it touches the ring. Here is a video of this process.
• Cover the cookie sheet and proof at room temperature for 1-2 hours, or proof in the refrigerator 8-10 or more hours.
• When you are ready to bake, remove the cookie sheet from the refrigerator, uncover it, and preheat the oven to 425F (about 10 minutes).
• Bake 12 minutes.
• Remove from oven, flip muffins over, remove the rings, and return the sheet to the oven.
• Bake an additional 10-12 minutes.
• Muffins should be over 205F internal temperature, with very slight browning beginning on the sides. (You will have medium brown areas on the top and bottom of the muffins.)
• Remember to open the muffins with a fork, rather than slice with a knife, in order to maximize nooks and crannies. Poke all the way around and then gently pry apart the top and bottom.
• 8 Muffin Version
• Weigh the dough for each at 125g, and cook an additional 2-4 minutes.
• Skillet Batter Version
• Below the Oven Baked Photo Gallery is a Skillet Batter Version Gallery
• Add 1/4 cup of water or milk to the dough when mixing to make it scoopable.
• At the end of the bulk fermentation, press the dough from the sides of the bowl downward with a spatula.
• Proof with the same guidelines as the oven version, but unshaped in the bowl.
• At the end of the proofing stage, heat a skillet with butter or oil, grease your metal rings and place them on the skillet. Sprinkle cornmeal inside the rings.
• Scoop about 1/2 cup of the batter into each ring, sprinkle cornmeal on the top of the batter and gently smooth down the batter with a spoon.
• Cook on medium heat for about 16 minutes each side, removing the rings when you flip. Cook time is highly variable depending on your skillet temperature. Covering your skillet and lowering the heat can help if you get too much browning with a cold interior.