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Love Beetroot

Sticky Ginger & Beetroot Muffins


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Rate this recipe 3.5/5 (56 Votes)


  • For the muffins:
  • 200g golden syrup
  • 200g black treacle
  • 150g unsalted butter
  • 125g dark brown sugar
  • 100g stem ginger
  • cut into fine dice
  • 4tsp ground ginger
  • 2tsp ground cinnamon
  • 250g pack cooked beetroot
  • 250ml milk
  • 2 medium eggs
  • beaten
  • 1tsp bicarbonate of soda
  • 300g plain flour
  • For the icing:
  • Zest 1 lemon
  • plus 1tbs juice
  • 150g icing sugar


servings 12
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget


Step 1

Preheat the oven to 180°C/gas 4, line a 12 hole muffin tray with cases.

Step 2

In a saucepan , add the golden syrup, black treacle, butter, dark brown sugar, stem ginger and both ground spices. Warm gently until butter and sugar have melted.

Step 3

Purée the beetroot in a food processor, and blend with the eggs, milk and bicarbonate of soda.

Step 4

Once the butter and sugar have melted, take the saucepan off the heat and add the milk, eggs & beetroot.

Step 5

Sieve the flour into a large mixing bowl and beat in the wet ingredients until they are smooth – batter will be quite runny.

Step 6

Fill the muffin cases with the batter – this is easier if you use a jug – and bake in the preheated oven until firm but springy to the touch. Be careful not to overcook the muffins, they are nice a little sticky. Remove from the tin and allow to cool on a rack

Step 7

Whilst the muffins are cooling make the icing by beating all the ingredients to a smooth paste. Drizzle over the muffins when they are completely cold. These muffins keep really well for a few days in an airtight tin.

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