The smell of these muffins straight out of the oven instantly creates that feel of Christmas. Warm spices wafting around the kitchen doesn’t get any better! The cinnamon cream cheese frosting is an absolute must and completely takes these muffins to Christmas heaven!
Makes 8-12 Muffins
100g of butter, melted
200ml of buttermilk
Zest of 1 lemon
2 large free range eggs
100g of caster sugar
50g of dark brown sugar
250g of self raising flour
1 teaspoon of ground ginger
1 teaspoons of ground cinnamon
For the frosting:
200g of cream cheese
450g of icing sugar
1 teaspoon of cinnamon
Preheat the oven to 175oC. Line a muffin tray with paper cases. In a bowl, whisk together the melted butter, buttermilk, lemon zest and set aside.
In a standalone mixer, beat the eggs with the sugars until light and fluffy.
Add in the butter mixture and whisk until combined.
Gently fold in the flour and spices until just combined. Be sure not to over mix the batter.
Spoon the mixture into the papercases and place in the oven to cook for 15-20 minutes until brown on top.
Remove from the oven and place on a wire wrack to cool.
While the muffins are baking, beat the cream cheese, icing sugar and cinnamon until smooth and combined.
When the muffins are cool, with a knife spread the frosting on the top.