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
Servings: 12 muffins
For the sponge
- 200 g salted butter
- 140 g golden syrup
- 140 g black treacle or molasses
- 90 g dark brown sugar
- 275 g self-raising flour
- 75 g oats
- 1 tsp ginger
- 1 tsp mixed spice
- 2 tbsp milk
- 1 medium egg
For the topping
- 500 g icing sugar
- 10 g cream cheese
- 1 tsp cinnamon
- 1 tbsp black treacle or molasses
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.
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