Oaty spiced treacle muffins with cinnamon black treacle frosting

These aren’t just any muffins – they’re oaty, spiced treacle muffins with an incredible cinnamon black treacle frosting!

They’re made oats, mixed spice and treacle to give a dense and intensely delicious parkin-like sponge.

They’re topped with a cinnamon and black treacle frosting that is so good, you’ll be licking the spoon and then going back for more.

Here’s how to make them.

Ingredients

For the sponge

• 200g salted butter
• 140g golden syrup
• 140g black treacle (or molasses)
• 90g dark brown sugar
• 275g self-raising flour
• 75g oats
• 1 tsp ginger
• 1 tsp mixed spice
• 2 tbsp milk
• 1 medium egg

For the topping

• 500g icing sugar
• 100g cream cheese
• 1 tsp cinnamon
• 1 tbsp black treacle (or molasses)

Instructions

Preheat the oven to 160C (140C fan). Mix the sugar, butter, golden syrup and black treacle in a pan over a medium heat until melted. Set aside to cool.

Place the flour, oats, ginger and mixed spice in a large bowl and mix.

Pour in the cooled syrup mixture and stir.

Add the milk and beaten egg and mix until you have a thick batter.

Pour the mixture into a well-greased 12 hole muffin tray.

Bake for 30 minutes until gently risen and firm on top.

When cool enough to remove from their tin, transfer to a wire rack and leave to cool completely.

While they cool, make the frosting. In a bowl, whisk the cream cheese, cinnamon, treacle and 300g of the icing sugar together until smooth.

Add the remaining icing sugar and beat again to give a thick frosting.

Use a spoon or piping bag to spread the frosting on top of each muffin, then sprinkle with your chosen topping – I used fudge pieces and a little grated dark chocolate.

Store any leftover cakes in an airtight tin to keep them fresh. They’re so like parkin-cake, I think that they’re PERFECT for bonfire night in the UK. Why not pair them with my chocolate marshmallow fireworks?

If you’d like to print this recipe to try later, just hit PRINT on the recipe card below.

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4.91 from 11 votes

Oaty spiced treacle muffins with cinnamon black treacle frosting

These aren’t just any muffins – they’re made oats, mixed spice and treacle to give a dense and intensely delicious parkin-like sponge. And they’re topped with a cinnamon and black treacle frosting that is so good, you’ll be licking the spoon and then going back for more.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: cakes and bakes

Cuisine: British

Keyword: molasses, treacle cupcakes

Servings: 12 muffins

Calories: 503kcal

Author: Emily Leary

Ingredients

For the sponge

• 200 g (7.1 oz) salted butter
• 140 g (4.9 oz) golden syrup
• 140 g (4.9 oz) black treacle or molasses
• 90 g (3.2 oz) dark brown sugar
• 275 g (9.7 oz) self-raising flour
• 75 g (2.6 oz) oats
• 1 tsp ginger
• 1 tsp mixed spice
• 2 tbsp milk
• 1 medium egg

For the topping

• 500 g (1.1 lb) icing sugar
• 100 g (3.5 oz) cream cheese
• 1 tsp cinnamon
• 1 tbsp black treacle or molasses

Instructions

• Preheat the oven to 160C (140C fan). Mix the sugar, butter, golden syrup and black treacle in a pan over a medium heat until melted. Set aside to cool.
• Place the flour, oats, ginger and mixed spice in a large bowl and mix.
• Pour in the cooled syrup mixture and stir.
• Add the milk and beaten egg and mix until you have a thick batter.
• Pour the mixture into a well-greased 12 hole muffin tray.
• Bake for 30 minutes until gently risen and firm on top.
• When cool enough to remove from their tin, transfer to a wire rack and leave to cool completely.
• While they cool, make the frosting. In a bowl, whisk the cream cheese, cinnamon, treacle and 300g of the icing sugar together until smooth.
• Add the remaining icing sugar and beat again to give a thick frosting.
• Use a spoon or piping bag to spread the frosting on top of each muffin, then sprinkle with your chosen topping – I used fudge pieces and a little grated dark chocolate.
• Store any leftover cakes in an airtight tin to keep them fresh.

Video

Nutrition

Calories: 503kcal | Carbohydrates: 88g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 132mg | Potassium: 268mg | Fiber: 1g | Sugar: 66g | Vitamin A: 447IU | Calcium: 92mg | Iron: 3mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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