Updated: Nov 9, 2020
Ingredients - 5 large muffins
150g plain flour
60g unsalted butter or baking spread
60g treacle (I use Lyle’s)
60g light brown sugar
80ml whole milk
1 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cardamom (I think this one is important - it really gives the muffins that gingerbread flavour!)
1 medium egg
A pinch of salt
50g unsalted butter
50g cream cheese
50g icing sugar
1/2 tsp cinnamon
* Cases I use for my muffins: https://amzn.to/2TAL6Td *
You do not have to use all the spices I’ve listed. In my opinion the most important ones are cinnamon, ginger and cardamom. I’ve just listed the ones I personally used but it’s up to you!
*Some links I provide may be affiliate links. As an amazon associate, I earn a small commission if you buy something through the links I provide. You do not have to use them* Instructions -
Preheat your oven to 200 degrees fan and line a muffin tray with 5 cases.
In a bowl, melt your butter in the microwave and mix it together with the treacle.
Add in the egg and whole milk. Mix to combine.
Add in the flour, bicarbonate of soda, sugar, salt and spices. Mix until just combined.
Pour the muffin batter into the cases until they are 3/4 full.
Bake in the oven for 5 minutes before turning the heat down to 170 degrees fan. Bake for a further 17-18 minutes or until a knife comes out clean when inserted.
Once baked, leave aside to cool down before making the cream cheese frosting.
To make the frosting, beat the butter until smooth. Add in the icing sugar and cream cheese and mix until combined. Add in the cinnamon and mix to distribute throughout the icing.
Once the muffins have cooled, use a knife to make a hole in the muffins and fill with the frosting until full.
If you like, add some sprinkles on top and a mini gingerbread man.
Serve and enjoy!