Gingerbread Muffins with Cinnamon Cream Cheese Frosting

The muffins fresh out of the oven and just out of their trays
The muffins fresh out of the oven and just out of their trays

I did take pictures of these beauties, but I misplaced most of them, so I only have the two you see here, very tasty muffins all the same, though a bit of hassle involved in getting them ready and on the plate.

Recipe: Gingerbread Muffins with Cinnamon Cream Cheese Frosting

Summary: These gorgeous Christmassy muffins are only slighted adapted from Donal Skehan’s recipe and feature Delia Smith’s wonderful and easy gingerbread recipe as decoration.


For the muffins:

    • 100g of butter
    • 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

For the gingerbread people:

    • 75g light brown soft sugar
    • 2 tablespoons golden syrup
    • 1 tablespoon black treacle
    • 1 tablespoon water
    • 1 teaspoon ground cinnamon
    • 1 rounded teaspoon ground ginger
    • pinch of cloves
    • finely grated zest of ½ orange
    • 95g block butter
    • ½ teaspoon bicarbonate of soda
    • 225g plain flour sifted, plus a little more (if needed)
The finished gingerbread muffins, complete with cinnamon cream cheese frosting and gingerbread men topping!
The finished gingerbread muffins, complete with cinnamon cream cheese frosting and gingerbread men topping!


  1. First make the gingerbread.
  2. Put the sugar, syrup, treacle, water, spices and zest together in a large saucepan.
  3. Then bring them to boiling point, stirring all the time. Now remove the pan from the heat and stir in the butter (cut into lumps) and the bicarbonate of soda.
  4. Next stir in the flour gradually until you have a smooth manageable dough – add a little more flour if you think it needs it.
  5. Now leave the dough covered in a cool place to become firm (approximately 30 minutes).
  6. Pre-heat the oven to 180°C, gas mark 4.
  7. Now roll the dough out to 3mm thick on a lightly floured surface and cut out the gingerbread men.
  8. Arrange them on the baking sheets and bake near the centre of the oven, one sheet at a time, for 10–15 minutes until the biscuits feel firm when lightly pressed with a fingertip.
  9. Leave them to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack.
  10. Once cooled, set aside and move onto the muffins
  11. Now make the muffins.
  12. Pre-heat the oven to 175°C.
  13. Line a muffin tray with paper cases.
  14. Melt the butter and set aside for a few minutes to cool
  15. Whisk the cooled melted butter together the butter, buttermilk, lemon zest.
  16. In a separate bowl or mixer beat the eggs and the sugars until they are fully combined and fluffy.
  17. Add in the butter mixture and whisk until mixed.
  18. Gently fold in the flour and spices until just combined. Be sure not to over mix the batter at this point.
  19. Spoon the mixture into paper cases and place in the oven to cook for 15-20 minutes until brown on top.
  20. Remove from the oven and place on a wire rack to cool.
  21. Now for the frosting.
  22. Beat the cream cheese, icing sugar and cinnamon until smooth and combined.
  23. When the muffins are cool, with a knife spread the frosting on the top.
  24. Place the muffins in a fridge for an hour to firm up the frosting.
  25. Place the tiny gingerbread people on the top of the frosting.

Preparation time: 1 hour(s) 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 12

My rating 4 stars:  ★★★★☆ 1 review(s)

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