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Gingerbread Muffins with Cinnamon Cream Cheese Frosting | DonalSkehan.com, Two treats in one... It is Christmas after all!
  • desserts-baking

Gingerbread Muffins with Cinnamon Cream Cheese Frosting

December 23

The smell of these muffins straight out of the oven instantly creates that feel of Christmas. Warm spices wafting around the kitchen – it doesn’t get any better! The cinnamon cream cheese frosting is an absolute must and completely takes these muffins to Christmas heaven.

 

  • serves Serves 12
  • time 45 mins

Method

  1. 1. Preheat the oven to 175°C/350°F/Gas Mark 4. Line a muffin tray with paper cases. In a bowl, whisk together the melted butter, buttermilk, lemon zest and set aside.
  2. 2. In a standalone mixer, beat the eggs with the sugars until light and fluffy. Add in the butter mixture and whisk until combined. Gently fold in the flour and spices until just combined. Be sure not to over mix the batter.
  3. 3. Spoon the mixture into the papercases and place in the oven to cook for 15-20 minutes until brown on top. Remove from the oven and place on a wire wrack to cool.
  4. 4. While the muffins are baking, beat the cream cheese, icing sugar and cinnamon until smooth and combined. When the muffins are cool, with a knife spread the frosting on the top.

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Ingredients

For the muffins:

1 stick of butter, melted

1 cup of buttermilk

Zest of 1 lemon

2 large free range eggs

1/2 cup of caster sugar

1/4 cup of dark brown sugar

2 cups of self raising flour

1 tsp of ground ginger

1 tsp of ground cinnamon

For the frosting:

8 oz of cream cheese

3 3/4 cups of icing sugar

1 tsp of cinnamon

For the muffins:

100g of butter, melted

200ml of buttermilk

Zest of 1 lemon

2 large free range eggs

100g of caster sugar

50g of dark brown sugar

250g of self raising flour

1 tsp of ground ginger

1 tsp of ground cinnamon

For the frosting:

200g of cream cheese

450g of icing sugar

1 tsp of cinnamon

 

You'll Need

Muffin tray

Mixing bowl

Stand alone mixer or electric hand whisk

Wire rack