Print

Gingerbread muffins with salted caramel frosting

These muffins are a cross between a classic gingerbread and a lighter muffin. Top them with a salted caramel flavour frosting and they're pretty much Christmassy cakey perfection!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 347 kcal

Ingredients

For the muffin batter

  • 10 tablespoons unsalted butter
  • 3/4 cup caster sugar
  • 1/3 cup molasses
  • 1/3 cup golden syrup or equal parts molasses & corn syrup – see notes below
  • 2 eggs & 2 egg yolks
  • a walnut-sized piece of fresh ginger grated
  • 3.5 ounces crystallised ginger chopped
  • 1 1/3 cups plain flour
  • 4 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup warmed milk

For the salted caramel frosting

  • 2 tablespoons butter
  • 3 tablespoons milk or cream for a richer frosting!
  • 1/2 cup brown sugar
  • 1 cup confectioner's/icing sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Sugar decorations of your choice optional
US Customary - Metric

Instructions

  1. Preheat the oven to 190C/375F. Line a muffin tin (12 holes) with muffin cases and set aside.
  2. Cream together the butter and sugar with a handheld whisk until light and fluffy, then whisk in the treacle/molasses, golden syrup (or equivalent – see notes) and eggs & egg yolks until well mixed. Stir in the grated fresh ginger and chopped crystallised ginger.
  3. Mix together the flour, ground ginger, nutmeg, baking powder and salt in a medium bowl. Add half of these dry ingredients to the wet mixture and mix together, then add half of the milk followed by the rest of the dry ingredients and the rest of the milk. Mix everything together well (but don’t overmix).
  4. Spoon the mixture into the muffin cases (I used a small ladle as the mixture is quite runny. You can fill them quite full – just leave at least a cm or so at the top) then bake for about 20 minutes or until the muffins are well risen and firm on top.
  5. Cool the muffins on a cooling rack. Meanwhile, make the frosting. In a small pan over medium heat, melt the butter, then add the milk/cream and sugar and let it all bubble quite vigorously for about a minute. Take off the heat, then slowly add the icing sugar.
  6. If the frosting is a little too thick, add a tiny bit more milk. If it’s a little too thin, add a bit more icing sugar. Finally, stir in the vanilla extract and salt.
  7. Dollop about a teaspoon or so of frosting onto each muffin and, if you like, decorate with sugar decorations.

Recipe Notes

Adapted from BBC Food. Golden syrup is made by a company called Lyles in the UK. If you can’t find it where you are (sometimes you can find it in specialist food stores or foreign food sections in supermarkets abroad) then you can substitute with half molasses and half corn syrup. I appreciate that some of you may find it difficult to find crystallised ginger (it’s common here in the UK, especially close to Christmas). If you do, add in a little extra grated fresh ginger instead. If you would like to add some sugar decorations at the end, make sure you add them pretty quickly. The frosting sets pretty fast!

Nutrition Facts
Gingerbread muffins with salted caramel frosting
Amount Per Serving
Calories 347 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 59mg 20%
Sodium 337mg 14%
Potassium 316mg 9%
Total Carbohydrates 55g 18%
Sugars 42g
Protein 3g 6%
Vitamin A 8.6%
Vitamin C 0.5%
Calcium 9.3%
Iron 8.4%
* Percent Daily Values are based on a 2000 calorie diet.