Time for another afternoon in the kitchen, these beautiful ginger spiced muffins are perfect for around Christmas.
Meeting up with family, having a Christmas party or just baking for yourself, this tasty treat will go down great with all those gingerbread lovers.
Don’t let the list of ingredients overwhelm you or stop you from trying this. I am by no means a ‘baking expert’ and I found this recipe very easy to follow. The ginger flavour comes through beautifully with a mild treacle/sticky feel to exterior of the muffin. With a salted caramel frosting, this dessert was right up there on my favourites list!
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Get your baking apron on and let’s get started…
For the muffins:
140 grams unsalted butter
150 grams caster sugar
120 grams golden syrup
2 eggs & 2 egg yolks
300 grams plain flour
4 teaspoons ground ginger
1 teaspoon ground nutmeg
2 teaspoons baking powder
1 teaspoon salt
240 ml warmed milk
For the salted caramel frosting:
2 tablespoons butter
3 tablespoons milk (or cream for a richer frosting!)
110 grams (about half a cup) brown sugar
130 grams (about a cup) icing sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
Decorations of your choice (optional)
For the muffins:
1. Preheat the oven to 190C.
2. Line your muffin tin with cases (12 muffins)
3. Cream together the butter and sugar with a handheld whisk until it looks light and fluffy.
4. Whisk in the golden syrup, eggs & egg yolks until well mixed.
5. In a separate bowl, mix together the flour, ground ginger, nutmeg, baking powder and salt.
6. Add half of the dry ingredients to the wet mixture and mix together.
7. Add half of the milk followed by the rest of the dry ingredients and the rest of the milk. Mixing it in between (DO NOT OVERMIX) it will look runny.
8. Using a ladle or deep spoon, fill the muffin cases, leaving 1 cm at the top.
9. Bake for about 20 minutes until the muffins are well risen and firm. Deeper muffin cases may take 2-3 minutes longer.
10. Allow the muffins to cool on a cooling rack.
1. In a small pan over medium heat, melt the butter.
2. Once the butter has melted, add the milk and sugar and let it bubble for about 1 minute.
3. Take off the heat and slowly add the icing sugar.
For thinner frosting add a little more milk, for thicker frosting add a little more icing sugar.
4. Now add the vanilla extract, salt and stir together.
5. Fill a piping bag ¾ full and cover each muffin in a generous amount of frosting.
6. Time for some extra decoration, so make your muffins look beautiful and Christmassy. I used some Christmas tree sprinkles.
What would you put on yours?
If you’ve tried out this recipe then I’d love to see some pictures!
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