Gingerbread and Caramel Muffins
These Gingerbread and Caramel Muffins are the perfect festive treat. A gingerbread muffin with a hidden caramel centre and topped with caramel buttercream!
Servings: 12 Servings
Ingredients
For the Gingerbread and Caramel Muffins
- 150 ml Vegetable Oil
- 175 ml Whole Milk
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 100 g Black Treacle
- 250 g Self-Raising Flour
- 175 g Dark Brown Sugar
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- 150-200 g Caramel
For the Buttercream
- 150 g Unsalted Butter
- 300 g Icing Sugar
- 50 g Caramel
Instructions
To Make the Gingerbread and Caramel Muffins
- Preheat the oven to 180C/160C Fan. Line a muffin tray with your muffin liners and leave them to one side.
- Add the oil, whole milk, eggs, vanilla and black treacle to a large bowl or jug and whisk until they are all combined. Leave to one side.
- In a separate bowl add the flour, sugar, ginger, cinnamon and nutmeg and mix until fully combined.
- Add the wet ingredients to the dry ingredients and whisk until the mixture is smooth and combined.
- Split half the mixture between your muffin liners. Add a spoonful of caramel to the centre.
- Split the remaining half of the mixture between your muffin liners. Ensure that the caramel is compeltley covered by the mixture.
- Bake in the oven for 25-30 minutes. Once they have baked leave them to cool in the muffin tray for 15-20 minutes before moving them to a wire rack to cool fully.
To Make the Buttercream
- Add the butter, sugar and caramel to a large bowl and mix together until it becomes thick and creamy.
- If the mixture is still too thick add in 1tbsp of milk and beat again. Repeat until the buttercream is the desired consistency.
- Add the buttercream to your piping bag and pipe it onto the top of your cooled muffins.
Notes
- These muffins will last for 3+ days in an airtight container.