Blogmas Day 13 | Gingerbread Muffins and Salted Caramel Frosting

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!

If you want more easy to follow recipes or are enjoying this blogmas series, then please don’t forget to hit the ‘follow’ button to be notified when I post new content.

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.

Frosting instructions:

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!

Please find my social media links at the bottom of this page and tag me in your muffin pictures on Instagram 💕

Please like and comment your thoughts about this recipe!

Thank you for your support throughout blogmas, it is very much appreciated 🎄

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s