These moist, sweet, lightly spiced ginger muffins are sure to be a hit with everyone. Soft, fluffy, and full of warm ginger flavour, they capture that instantly comforting aroma that fills the kitchen the moment they start baking. Perfect for chilly mornings, afternoon pick‑me‑ups, or a simple homemade treat, they’re quick to make and delicious served warm with a little butter.

Lovely any time of year, but with their gentle heat and golden crumb, they’re an especially cosy bake around the festive holidays — the kind that makes the whole house feel warm and inviting.

Ginger muffins

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Cook Time 20 minutes mins

Course Cake

Servings 24

Ingredients

  

• 1 egg
• 200 g caster sugar
• 350 g plain flour
• 1½ tsp baking powder
• 2 tsp ground ginger
• 1½ tsp ground nutmeg
• 225 g unsalted butter
• 175 g black treacle
• 125 ml semi-skimmed milk
• 125 ml soured cream

Instructions

 

• Preheat the oven to 180° / Gas 4. Line two bun trays with cake cases.
• In a bowl, whisk together the egg and caster sugar until fluffy.
• In a separate bowl sift the dry ingredients and make a well in the centre.
• Melt the butter and treacle together in a small pan, cool a little and then stir into the dry ingredients, along with the egg mixture.
• Bring the milk to the boil and stir into the mixture, mixing well. Add and blend in the soured cream.
• Spoon the muffin mixture into the cases and bake for 20mins, until risen and spring back when pressed in the middle.
• Cool on a wire rack and store in an airtight container.