These muffins are so light and fluffy but crunchy on the outside. Infused with the cinnamon and mixed spice pairing, they fill your kitchen with sweet and fruity aromas (it really is something else!). I used Buderim Ginger Glacé Ginger and they seriously are the best in the biz. Australian grown and owned and never misses a beat on quality.
- 1 cup vegetable oil
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup milk
- 1+3/4 cup plain flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon mixed spice
- 130g walnuts
- 80g Buderim Ginger Glacé Ginger, chopped
- 250g cream cheese (room temp)
- 60g butter (softened)
- 1.5 cups icing sugar
- Vanilla bean/extract (optional)
- Preheat oven to 170°C and line either 6 jumbo or 12 regular muffins tin with baking paper or liners.
- In a bowl, whisk together oil and sugars until thoroughly combined.
- Add in eggs and milk and whisk again.
- Finally, add flour, baking powder and spices and mix until a batter forms. It will be quite liquidy in its consistency. This will ensure that they stay moist when baking.
- Fold through walnuts and ginger and spoon batter into muffin tins. I like to fill mine up 2/3 of the way for maximum baked aesthetics.
- Bake for 20-30 minutes or until your desired caramelisation and goldeness.
- Meanwhile, whisk together cream cheese and butter until light and fluffy.
- Add in icing sugar and whisk again until combined and smooth.
- When the muffins are cool, ice.
- Enjoy with a cup of tea or coffee.
Ginger & Walnut Muffins with Cream Cheese Icing