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potato flake sourdough gingerbread muffins

Potato Flake Sourdough Gingerbread Muffins

Magen Jones - littletennesseehome.com
These potato flake sourdough gingerbread muffins are perfect for baking around the holidays, but truly are delicious any time of the year. Warm gingerbread spice, rich molasses, and a tender crumb make these muffins feel bakery level without being difficult. 
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Prep Time 15 minutes
Cook Time 19 minutes
Fermentation 12 hours
Total Time 12 hours 34 minutes
Servings 12 large muffins

Ingredients
  

  • 2 ⅔ cups all purpose flour 335 grams
  • ½ cup brown sugar 100 grams
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons ginger
  • ½ teaspoon ground clove
  • ½ cup molasses
  • ½ cup potato flake starter active or discard
  • ½ cup coconut oil melted (can swap for butter)
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup plain yogurt *

After fermentation:

  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon baking powder only use this if you skip fermentation
  • Turbinado sugar for sprinkling the tops (optional)

Instructions
 

  • In a medium bowl, whisk together the dry ingredients: all purpose flour, cinnamon, ginger, and ground clove. Set aside.
  • In a large bowl, whisk together the brown sugar, eggs, melted coconut oil, potato flake sourdough starter, yogurt, vanilla extract, and molasses until smooth. These are your wet ingredients, and you want everything well combined.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Stop as soon as there are no streaks of flour—overmixing can affect that soft, tender crumb.
  • Cover the bowl with plastic wrap or a tea towel and allow the batter to ferment at room temperature for 8–12 hours. This slow fermentation helps develop flavor and improves digestibility.
  • After fermentation, preheat the oven to 400°F. Line a muffin tin with parchment liners.
  • Add the baking soda and salt to the fermented batter and mix until combined. I like to sift in the baking soda to prevent clumps.
  • Fill 12 muffin cups almost to the brim—this gives you that tall, bakery-style muffin. Sprinkle the tops with turbinado sugar if desired.
  • Bake for 5 minutes at 400°F, then reduce the oven temperature to 350°F and bake for 12–14 minutes, until the muffins are set and lightly golden brown.
  • Remove the muffins from the pan and transfer them to a wire rack to cool.

Notes

*If using Greek yogurt, only add 3 tablespoons of yogurt and 1 tablespoon of milk to thin it out some