Gingerbread Muffins with Ginger Glaze

Soft and warmly spiced, these gingerbread muffins are perfect with a cup of tea or coffee. Just Fresh Ginger Juice and ground ginger give them plenty of flavour, while golden syrup adds sweetness. Finish with a simple ginger glaze for an extra warming kick.

Ingredients

  • 250g plain flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 2 tsp ground ginger

  • 1 tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • Pinch of salt

  • 100g unsalted butter, melted and slightly cooled

  • 120g soft brown sugar

  • 2 large eggs

  • 100g golden syrup

  • 3 tbsp Just Fresh Ginger Juice

  • 150ml milk

  • 1 tsp vanilla extract

For the ginger glaze

Method

  1. Preheat the oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cases.

  2. In a large bowl, combine the flour, baking soda, baking powder, ground ginger, cinnamon, nutmeg and salt.

  3. In a separate bowl, whisk together the melted butter, brown sugar, eggs, golden syrup, Just Fresh Ginger Juice, milk and vanilla.

  4. Pour the wet mixture into the dry ingredients and gently fold until just combined. Avoid overmixing.

  5. Divide the batter evenly between the muffin cases. Bake for 18–22 minutes, until risen and a skewer inserted into the centre comes out clean.

  6. Leave in the tin for 5 minutes, then transfer to a wire rack to cool.

  7. For the glaze, mix the icing sugar with enough Just Fresh Ginger Juice to make a thick but pourable consistency. If using the optional lemon juice, add it first, then gradually add the ginger juice.

  8. Drizzle over the cooled muffins and allow the glaze to set before serving.

← Older Post Newer Post →