Ginger Beetroot Muffins with Maple Glaze

Name: Ginger Beetroot Muffins with Maple Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 pieces
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp ground cinnamon; ½ tsp ground ginger; ½ tsp salt; 1 tsp vanilla extract; 2 eggs; ¾ cups granulated sugar; ½ cup melted butter; 1 cup freshly grated beetroot; 1 tbsp freshly grated ginger root; ½ cup pure maple syrup; ½ cup heavy cream; 1 tsp brown sugar

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 pieces
Course
Dessert
Cuisine
International

Ginger Beetroot Muffins with Maple Glaze

Iris Warren

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These ginger beetroot muffins with maple glaze are a deliciously unique treat! Earthy beetroot adds moisture and a vibrant hue, while fresh ginger brings a hint of spice. Topped with a sweet maple glaze, these muffins are perfect for breakfast or an afternoon snack.

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Ingredients

Servings

For the muffins:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
1 tsp vanilla extract
2 eggs
¾ cups granulated sugar
½ cup melted butter
1 cup freshly grated beetroot
1 tbsp freshly grated ginger root

For the maple glaze:

½ cup pure maple syrup
½ cup heavy cream
1 tsp brown sugar

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Instructions

For the muffins:

Preheat the oven to 180°C/356°F.
With an electric mixer, whisk the eggs with the sugar and vanilla extract until doubled in size. Then slowly pour in the cooled melted butter.
Sift together the flour, baking powder, baking soda, salt, ground ginger and cinnamon.
Fold the flour mix into the egg mixture. Don’t over mix. Lastly, add the grated beetroot and ginger, mixing just enough to fully incorporate.
Line a cupcake pan with your choice of cupcake liners or butter and flour each mold. Then, using an ice cream scoop, place 1 scoop of batter in each one.
Bake for about 18-20 minutes or until a skewer comes out clean. When baked, remove and let cool completely on a wire rack.

For the maple glaze:

In a small saucepan, put the maple syrup, heavy cream, and brown sugar.
Bring to a boil and let simmer on a medium-low for about 10 minutes, mixing every now and then to avoid sticking to the bottom.
If you have a kitchen thermometer, the temperature should reach around 110° C/230° F. Without one, it's done when it's become the thickness of sour cream.
Let cool slightly and then drizzle generously over the muffins. Sprinkle with some chopped walnuts.