Easy to make Treacle, Ginger, and Oat Muffins that are baked in 20 mins. They have a dark treacle taste and a soothing Ginger flavour. A sprinkling of Cinnamon Icing Drizzle adds another flavour dimension.
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I've been meaning to make these little Treacle Ginger Cakes for ages, the recipe is adapted from my very popular Old Fashioned Yorkshire Parkin Recipe. I decided to add a little drizzle of Cinnamon Icing to finish them off rather than have them looking plain, but you can leave the drizzle out if it isn't to your liking.
I used 9 large Muffins cases like these Baking cups to make these little treacle sponge cakes but you can use smaller bun cases. Just be aware that you will need to adjust the baking times by a few minutes or they may over bake.
How to make these Large Muffins
To get started, Preheat the oven to 170deg Fan Assisted. Place the 9 large muffin cases/baking cups onto a baking tray. If using smaller paper muffin or bun cases, I suggest you add them to a muffin tray to help keep their shape.
Place the butter, Black Treacle, Golden Syrup and Brown Sugar in a pan over low heat. Gently simmer until all the sugar and butter have melted. Take off the heat and leave to one side to cool a little.
Place all the dry ingredients consisting of Porridge Oats, Flour, Baking Powder and Ginger, into a large heat proof bowl and gently mix together. Pour the cooled treacle mixture over the dry ingredients and mix until well combined. Add the milk and give it all a good mix.
Add the eggs and mix until well combined. Take care when adding the eggs as the mixture may still be a little hot, you don’t want scrambled eggs at this stage.
Pour the mixture into the prepared muffin cases make sure they do not over fill them or the batter will spill out over the sides. Leave at least a good half-inch space from the top to allow for the cake batter to rise.
Bake in the oven for 20 mins or until cooked, testing the centre of the muffins with a skewer until it comes out clean. Leave to cool completely.
Make Cinnamon Drizzle Icing for Treacle Muffins
Mix the Icing sugar with the Cinnamon, add the preboiled water and mix until well combined to a thick spreading consistency. If needed adjust the amount of icing sugar.
Drizzle over each of the Treacle and Oat Muffins. The job will be a lot easier if you put the icing into a piping bag.
More Delicious Muffin Recipes
Cinnamon Apple Muffins - Light and fluffy muffins packed with sweet tart apples and warm cinnamon.
Apple and Blackberry Buttermilk Muffins - Apple and Blackberry Buttermilk Muffins filled with juicy blackberries and chunky pieces of fresh apple.
Pumpkin Muffins - These Pumpkin Muffins are made with freshly roasted Pumpkin Puree, flavoured with Speculaas spice mix with a little ice water drizzle topping.
Blackberry and Oat Muffins - Blackberry and Oat muffins that use the best of the season's juicy blackberries.
FAQ's and Notes for Making Treacle Muffins
Filling the Baking Cups/Muffin cases - Leave plenty of room in the muffin cases to allow the cake batter to rise and not spill over to make a mess in your oven. About ½ inch will be sufficient.
They will keep for up to a week in an airtight container. In fact they are often best made a day before you want to eat them.
The crumbly texture could be because you have not let the Treacle Muffins cool completely. Try leaving them a few hours, or better still the next day.
Treacle, Ginger and Oat Muffins
Equipment
- Muffin Baking Cups
- Baking Tray
- Piping Bag
INGREDIENTS
- 200 g Butter Unsalted
- 100 g Soft Dark Brown Sugar
- 100 g Black Treacle
- 150 g Golden Syrup
- 110 g Porridge Oats
- 180 g Self Raising Flour
- ¾ teaspoon Baking Powder
- 3 teaspoon Ground Ginger
- 2 Medium eggs lightly beaten
- 2 tbs Milk
Cinnamon Icing
- 120 g Icing sugar sieved
- ¼ teaspoons of ground cinnamon
- 1 tablespoons cooled preboiled water
Instructions
- Preheat the oven to 170deg Fan Assisted. Place 9 large muffin cases onto a baking tray or into a muffin tray.
- Place the butter, Black Treacle, Golden Syrup and Brown Sugar in a pan over a low heat. Gently simmer until all the sugar and butter have melted.
- Take off the heat and leave to one side to cool a little.
- Place all the dry ingredients consisting of Porridge Oats, Flour, Baking Powder and Ginger, into a large heat proof bowl and gently mix together.
- Pour the cooled treacle mixture over the dry ingredients and mix until well combined.
- Add the milk and give it all a good mix. Gradually add the eggs and mix until well combined. Take care when adding the eggs as the mixture may still be a little hot, you don’t want scrambled eggs at this stage.
- Pour the mixture into the prepared muffin cases and bake in the oven for 20 mins or until cooked, testing the centre of the muffins with a skewer until it comes out clean. Do not over fill the muffin cases. See my notes
- Leave to cool completely.
Cinnamon Icing
- Mix the Icing sugar with the Cinnamon, add the preboiled water and mix until well combined to a thick spreading consistency.
- Drizzle over each of the Treacle Muffins. The job will be a lot easier if you put the icing into a piping bag.
Sandra Amos
Sound delicious and just wondering about making it in either a loaf tin or round cake tin and slice and serve. Would of course increase baking time.
Do you think this would work.
Thank you
Lynn
It’s not something I have done, but it’s worth trying. Although I might be more tempted to try it in a traybake because of all the oats in the mix, in the same way I’ve baked the Yorkshire Parkin recipe. https://traditionalhomebaking.com/yorkshire-parkin/
Jayne Guilliam
Just made these muffins and they are amazing. Taste just like Parkin and perfect after a lovely autumn walk. Definitely will be making these again.