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.
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.
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.
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.
How long will Treacle Muffins Keep?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. They retain their moisture very well.
Why do Muffins have a crumbly texture?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.