Gingerbread Muffins

The Spicy Underground Rhizome

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I have been following with interest the best before debate. You must be wondering, what in the world is best before debate. Best before date,  is the date stamped on a product or food item on the shelf, at your local store or supermarket. Apparently the best before date is supposed to be a guideline as opposed to deadline for when it’s safe to eat the foods. In general, a product is ‘apparently’ still perfectly edible for several days after the best-before date, although it’s not clear how to quantify “the several days after”. In short, the best before date is not a throw-away or expiration date, but a guide. So when the date runs out it doesn’t mean that the food will be harmful, but it might begin to lose its flavor, aroma, appearance and texture.

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When it comes to canned foods, points of argument vary, but there is a general consensus that bacteria cannot enter the can and therefore canned foods are generally safe up to several years beyond the best before date. How many years after? Who knows? What do you normally do with canned foods once the best before date, reaches? Do you continue to eat them or you just discard them?

If you’ve been throwing them, then this is what has lead to suggestions that best before dates be scraped because it’s argued that an estimated 3 million tonnes of perfectly edible foods are thrown away every year due to best before dates, yet adults like you and me can use common sense and judge whether food can still be eaten or not. (Are there dents, bulges or rust on the can? Does it look or smell good?). It’s a very interesting and controversial debate, indeed.

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I buy enough food to last a week or two but I must admit that sometimes, when there are sales, I tend to overbuy and occasionally, like two days ago, I dumped so much food from the fridge, I was left in awe. I have since turned a new leaf. No more stocking of food or buying of ingredients with the “hope” of cooking something I know I’ll never cook, anyway. A great decision as long as the impulse control is in check. Today I want to share with you a recipe for Gingerbread Muffins. They are so easy to make and taste so good. You have to try them. I hope you love ginger as much as I do….now for the recipe.

  • Ingredients
  • 225g (8oz, 2 cups minus 1 tablespoon) all-purpose (plain) flour
  • 2 teaspoons ground ginger
  • 75g (3oz) sultanas or golden raisins
  • 50g (2oz, ¼cup packed) soft brown sugar
  • 1 teaspoon baking soda (bicarbonate of soda)
  • 8 tablespoons golden/light corn syrup
  • 125g (½ cup +1 tbsp; 1 stick +1 tbsp, 4.5oz) butter or margarine
  • 175ml (¾ cup) milk
  • I egg

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Please, always assemble all ingredients before you start.

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Preheat the oven to 375°F (190°C). Line 12 hole, medium, muffin tins (pan) with 14 paper cases. Sift the flour and ginger into a bowl,

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stir in the sultanas and sugar,

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make a well in the centre.

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Place the syrup and margarine in a heavy based pan

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 and melt together gently, over low heat. Remove as soon as melted-do not boil.

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Warm the milk to tepid (in a microwave), stir in the baking soda (bicarbonate of soda). Mix the milk with the golden syrup-margarine mixture and egg,

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whisk together.

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Pour this mixture into the well of dry ingredients

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and beat until smooth.

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Spoon the mixture evenly into muffin cases and bake at 375 (190°c) for 20-25 minutes or until a toothpick inserted into the centre of the muffins, comes out clean.

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Leave to stand for 5 minutes,

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then transfer onto wire rack to cool.

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These muffins were really good…

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I decorated them with strawberries and blueberries

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They are not too sugary…you can adjust the sugar to your taste. I hope you enjoy them…

Gingerbread Muffins

Preparation time: 20 minutes; Baking time: 20-25 minutes Makes: 14 medium muffins


  • 225g (8oz, 2 cups minus 1 tablespoon) all-purpose (plain) flour
  • 2 teaspoons ground ginger
  • 75g (3oz) sultanas or golden raisins
  • 50g (2oz, ¼cup packed) soft brown sugar
  • 1 teaspoon baking soda (bicarbonate of soda)
  • 8 tablespoons golden/light corn syrup
  • 125g (½ cup +1 tbsp; 1 stick +1 tbsp, 4.5oz) butter or margarine
  • 175ml (¾ cup) milk
  • I egg


  1. Preheat the oven to 375°F (190°C). Line 12 hole, medium, muffin tins (pan) with 14 paper cases.
  2. Sift the flour and ginger into a bowl, stir in the sultanas and sugar, make a well in the centre.
  3. Place the syrup and margarine in a heavy based pan over low heat and melt together gently. Remove as soon as melted-do not boil.
  4. Warm the milk to tepid (in a microwave), stir in the baking soda (bicarbonate of soda). Mix the milk with the golden syrup-margarine mixture and egg, whisk together. Pour this mixture into the well of dry ingredients and beat until smooth.
  5. Spoon the mixture evenly into muffin cases and bake at 375 (190°c) for 25-30 minutes or until a toothpick inserted into the centre of the muffins, comes out clean. Leave to stand for 5 minutes, then transfer onto wire rack to cool.
  6. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 375°F (190°C) for 20 minutes.
  • The muffins are not very sweet. If you prefer more sugar, double the amount sugar or to your taste. The mixture is very runny, but don’t worry.
  • I decorated the cupcakes with strawberries and blueberries
  • Keep muffins in an airtight container for 3 days.
  • Last Updated: 8 October 2018 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

62 thoughts

    1. […] can substitute with molasses), butter and brown sugar. The cake is very easy to make. More like the Gingerbread muffins I made earlier on in the year. We enjoyed this loaf and we hope you do […]

    1. Thank you so much for your kind word,Priya, i love your blog too and your photos are always so refreshing. I wish you a wonderful week!

  1. Ginger in baked goods is something I’ve only come to enjoy within the last couple years. I love how pretty these rose up! They look so nice and moist, too. And I don’t pay attention to ‘best before’ dates. I mean I do, but if I want to eat something after that date, I smell it, and if smells OK, I taste it, and if it tastes OK, I eat it! So far I’ve survived. LOL!

    1. Ha ha, smell it and taste it and pop it in the mouth. I did that yesterday lunch time, with some pickles. Thought I was going to drop dead. No worries, I’m still here today answering your message.
      I’m glad you finally joined the Ginger Club, the muffins tasted really nice and are easy to make. Thank you for visiting me and I just glimpsed some photos of you-Congratulations. I look forward to seeing little ‘JIM’

  2. Liz, the muffins look so warm and homey! 😀
    (and I LOVE the slightly reddish color, which reminds me of the gingerbread man!)

    1. Hari,
      I think you got the right word “homey” they tasted really nice. The slightly reddish colour is due to addition of ginger powder, brown sugar and corn syrup (golden syrup). I love eating that gingerbread man during christmas or when I fly through Schiphol Airport and buy some Dutch Speculaas. Thanks, Hari, have a lovely evening!

      1. Liz,
        Can I replace the golden syrup with honey?
        It is pretty hard to find here. (but not as a rare as the maple syrup, though!)
        I usually buy the gingerbread man cookies in boxes. I have no idea how to make it. 😀
        (I’m not even sure if I can get all the ingredients if I got the recipe!)

        1. Hi there Hari,
          Oh yes you can replace the golden syrup with honey or even maple syrup. I am sure it will work out just fine. Please let me know how it goes if you make them. Thank you for visiting me and have a lovely week!

    1. I love any recipe that say add ginger. It’s one of my favourite spices. Please save it and hope you enjoy it during the holidays. Thanks so much for visiting me. Have a fantastic week, ahead!

  3. I do so little baking, Liz, but baked goods like yours always tempt me to give it a try. I like the idea of a ginger-flavored cupcake and the touch of strawberry & blueberry on top really hits the mark with me. I do like frosting but sometimes just a touch of sweet — like a bit of berry — is really all that’s needed. And it looks good, to boot!
    Hope your weekend is a good one, Liz.

    1. Hi John,
      What a pleasant surprise. I hear you John, but once in a while, you should try. Baking is my topmost favourite pastime, then cooking. I just love trying everything I see and get a lot of fulfilment from it. I loved eating these muffins, they were very nice, but that’s because I love ginger and anything with ginger always draws my attention. Thank you so much for stoping here several times, despite your very busy schedule. I really appreciate it, John. My weekend was fabulous. I didn’t get to the Laundromat until 6.30pm in the evening, I almost didn’t go there. Wish you a very pleasant week and as always, huge bear hugs to Max. Best Wishes!

    1. Me too. Love, love, love ginger, anytime, all the time. If you try it, please enjoy it. Thank you so much for visiting me and have a very pleasant week, ahead. Your week has probably started by now. Best Wishes!

        1. Ha ha, so you’re in the US, then tomorrow is yet to come. Thank you and goodnight. My eyes are seriously closing, I need to sleep.

  4. Looks delicious! I too would like more of a ginger kick, ha ha. I also take the “best before” dates as a guideline, if it smells and tastes ok thereafter I would still use it.

    1. I had a battle of thought today when I discovered a jar of pickles that said: Best Before March 2013. I smelled and tasted and ate, but I thought I’d probably drop dead in 30 minutes. That was three hours ago. I bet there is nothing wrong with it. It’s all in the mind. Thanks for making me laugh and reminding me of my lunch time ordeal. Have a wonderful week ahead!

  5. I love gingerbread too. These are similar to a cupcake I made a while back. They had cream cheese frosting, frankly it was too sweet with the frosting. These look perfect!

    1. I always avoid frosting if I can. I hate the extra work I have to put in to get all that frosting on top. If there is a special occasion then that’s a different thing. Thanks for complimenting and wish you a wonderful week, ahead!

  6. I always test things if they have passed their best before date and rarely do I throw them away. Occasionally nuts will go stale but not much else goes off. I also test things like yogurts after the use by date – if they don’t taste fizzy they’re fine! I think a lot can be decided without a best before date with a bit of common sense!

    1. Hi there,
      I am so happy to see you. Whenever I see that flower I just think of freshly baked goods. I love your blog, I just wonder why I haven’t baked from there yet, but the year is not over yet, so I guess I still have time to whip up something good from there. And by the way is that a Passiflora flower? which one?
      I also test things, I tend to smell them first. I do agree on common sense too. When I throw food, it has been lying around for more than a year or even two (forgotten food, I call them), than I get highly suspicious and just throw it. Thanks so much for visiting me and I hope your Sunday is fantastic.

      1. Hi, thanks very much for your lovely comments. All I know is that the flower is a passionfruit flower and I took the photo at my friend’s in France. I’m not very knowledgeable about flowers but will ask my mum as she will probably know! Enjoy the rest of your weekend.

        1. It’s a passionfruit flower. They always look so amazing, I have no words to describe their beauty and uniqueness. Happy Bogiversary and many happy postings in future!

  7. I love the sound &lokk of these tasty muffins! I would add extra ginger in the form of crystallized ginger, cut up in pieces for an extra ginger kick! 😉 MMMMMM!

    1. Hey there Sophie, again!
      Be my guest. I do that all the time when making gingersnaps. It does give that extra kick that ginger lovers like. Enjoy whatever is left of Sunday. Thanks so much for visiting me!!!

  8. We speak the same language! I love ginger. Did the muffins taste like gingerbread? I’m wondering about using frozen ginger root and finely grating it into the mixture in place of the powdered variety? I always have some frozen in my freezer handy to grate as I tend to like Thai food and other oriental foods that use ginger root. I suppose the candied variety could be added as well? See, I just can’t leave well enough alone, can I? You know, I just had to click on the link for Alberta ladies! It’s true, I’m nosy!!! Well darn, I don’t live there and I don’t need to lose that amount of weight but I think it is a wonderful idea! How did you happen upon that link? I’m so happy, today I figured out how to add a facebook link to my blog site! I was very envious of the one you have on your page. It just looks so cool and professional. Good job. Happy Sunday Liz!

    1. You and I have a lot in common, I love ginger too and I also always have frozen root ginger at hand. You can actually use it instead of the powdered one. It probably will taste better because the ground one tends to lose its potency as time goes by.
      Yes the candied one could be added as well. Thank you for clicking on that Alberta link, if you know someone from there who might require that service, then please “word of mouth” I met Vicki on the blogging platform. She is a psychotherapist and also posts low calorie food recipes. That link is for her blog.
      I shall check out your Facebook link. I am sorry I don’t have a personal Facebook page so I can only like pages. Thank you for showering me with compliments.
      Enjoy the Bluegrass Fever. Lucky you!

  9. Thank you so very much Liz. I’ve been looking at gingersnap recipes and gave up because of molasses. This will give me the ginger without the molasses! Thank you =)

    1. Ha ha I thought about that when I was baking the muffins and really laughed. You can put the extra mixture in a ramekin and have an extra large muffin. That’s what I always do! Thanks for making me laugh…enjoy your sunday!

  10. You must be kidding me….I am planning to loose the vacation weight that I have gained in a week….and I open the wordpress to find this deadly in a good way recipe…oh no….killed ….killed…killed.. I am a ginger fan and this is on my radar list :).

    1. I have been gaining weight ever since I started blogging because i have to taste everything I make and when it’s so good I “over taste it” The only way for me to stop gaining would be to stop blogging all-together! Thank for complimenting and enjoy your Sunday!

    1. And they taste delicious too. Thanks for complimenting. I was at your blog some hours ago, asking questions. I’ll be there in a jiffy to check the response. Thanks and have a wonderful Sunday,

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