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Ginger Beetroot Muffins with Maple Glaze
5 from 6 votes

Ginger Beetroot Muffins with Maple Glaze

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.

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

Ingredients

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 egg
  • ¾ cups granulated sugar
  • ½ cup butter melted
  • 1 cup beetroot freshly grated
  • 1 tbsp ginger freshly grated root
For the maple glaze:
  • ½ cup pure maple syrup
  • ½ cup heavy cream
  • 1 tsp brown sugar

Instructions

For the muffins:
    Cup of Yum
  1. Preheat the oven to 180°C/356°F.
  2. 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.
  3. Sift together the flour, baking powder, baking soda, salt, ground ginger and cinnamon.
  4. 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.
  5. 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.
  6. 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:
  1. In a small saucepan, put the maple syrup, heavy cream, and brown sugar.
  2. 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.
  3. 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.
  4. Let cool slightly and then drizzle generously over the muffins. Sprinkle with some chopped walnuts.

Notes

  • Tip: You could add about ½ cup chopped walnuts or pistachios to the batter for extra flavor