A Bake in the Life: Gingerbread Muffins

In the lab it has become almost a daily occurrence for me and another one of the postgraduate students to bring in our favourite homemade cakes and sweets to share with everyone. It is a really good way to get feedback on recipes I am trialing out and as our labs are full of people who pretty much live on coffee and cake it keeps everyone happy! After some discussion we decided that maybe we should have a weekly baking theme to encourage us to try out new recipes and share some of our old favourites. This week’s theme is… ginger 🙂

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I love ginger but I rarely use it in baking, so this was a great excuse to search out new ginger based recipes and make one of my all time favourite ginger bakes – Gingerbread Muffins. During my second year at university I spent a lot of time trying out different recipes in order to find the perfect gingerbread muffin recipe. As soon as I baked and tasted these muffins they became my absolute favourite and now I wouldn’t dream of making any others!

Gingerbread Muffins

You will need:

8½ Fl oz/250ml Boiling Water

12 oz/340g Golden Syrup

1 tsps Bicarbonate of Soda

4 Fl oz/125ml Oil

2 Eggs

8 oz/226g Caster Sugar

10 oz/284g Plain Flour

1 tsps Baking Powder

1 tbps Ground Ginger

1 oz/28g Crystallised Ginger Pieces

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Let’s get started!

  • Preheat your oven to 180ºC/350ºF/Gas Mark 4.
  • Grease or line a 12 cup muffin tray with paper cases.
  • In a large bowl whisk together boiling water, golden syrup, bicarbonate of soda, oil, eggs and caster sugar (It won’t look the most appetising cake batter at this point, but don’t worry it is these wet ingredients that make the muffins so moist and sticky).

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  • In another bowl, sift together the plain flour, baking powder, salt and ground ginger.

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  • Pour the wet ingredients into the dry and beat together until smooth.
  • Distribute the mixture evenly among the muffin cases (I usually spoon the mixture into a measuring jug first then pour it into the cases – it makes it much less messy!).
  • Sprinkle the top of each muffin with a few pieces of crystallised ginger (I leave this until just before I put the muffins in the oven to prevent the pieces from all sinking to the bottom of the muffin. You can also try coating the pieces in icing sugar to help stop this happening).

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  • Bake in the preheated oven for 15-20 minutes until well risen and golden brown.
  • Cool in the tin for 5 minutes before cooling completely on a wire rack.
  • You are all done! 🙂

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As I expected these muffins were a real winner with everyone who tried one! The addition of the golden syrup gives them a delicious moist and sticky texture, while the use of both ground and crystallised ginger gives an interesting mixture of different ginger tastes. The recipe is really simple to follow and it only takes around 30-40 minutes until your muffins are ready to enjoy. If you like you can top these muffins with an icing of your choice (I really like lime as the tartness adds a nice contrast to the sweet muffin), sifted icing sugar or just keep them plain 🙂

A Bake in the Life…

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2 thoughts on “A Bake in the Life: Gingerbread Muffins

  1. Pingback: A Bake in the Life: Banana, Date and Cherry Loaf | A Year in the Life...

  2. Pingback: A Bake in the Life: Gingerbread Traybake | A Year in the Life...

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