Ginger Beetroot Muffins w/ Maple Glaze
Beetroot loves ginger and ginger loves beetroot! Adding freshly grated uncooked beetroot to these muffins ensures an earthy, sweet flavor, despite the bright red fading.
These ginger beet muffins are great, even without the maple glaze. However, don’t miss out on what could the best thing you’ll taste in your entire life! Ok, maybe that’s slightly over the top – but this maple glaze is so good you’ll use it on everything!
Enjoy!
Ginger Beetroot Muffins with Maple Glaze
These ginger beetroot muffins with maple glaze are a deliciously unique treat! Earthy beetroot adds moisture and a vibrant hue, while fresh ginger brings a hint of spice. Topped with a sweet maple glaze, these muffins are perfect for breakfast or an afternoon snack.
Ingredients
For the muffins:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp salt
- 1 tsp vanilla extract
- 2 eggs
- ¾ cups granulated sugar
- ½ cup melted butter
- 1 cup freshly grated beetroot
- 1 tbsp freshly grated ginger root
For the maple glaze:
- ½ cup pure maple syrup
- ½ cup heavy cream
- 1 tsp brown sugar
Instructions
For the muffins:
- Preheat the oven to 180°C/356°F.
- With an electric mixer, whisk the eggs with the sugar and vanilla extract until doubled in size. Then slowly pour in the cooled melted butter.
- Sift together the flour, baking powder, baking soda, salt, ground ginger and cinnamon.
- Fold the flour mix into the egg mixture. Don’t over mix. Lastly, add the grated beetroot and ginger, mixing just enough to fully incorporate.
- Line a cupcake pan with your choice of cupcake liners or butter and flour each mold. Then, using an ice cream scoop, place 1 scoop of batter in each one.
- Bake for about 18-20 minutes or until a skewer comes out clean. When baked, remove and let cool completely on a wire rack.
For the maple glaze:
- In a small saucepan, put the maple syrup, heavy cream, and brown sugar.
- Bring to a boil and let simmer on a medium-low for about 10 minutes, mixing every now and then to avoid sticking to the bottom.
- If you have a kitchen thermometer, the temperature should reach around 110° C/230° F. Without one, it's done when it's become the thickness of sour cream.
- Let cool slightly and then drizzle generously over the muffins. Sprinkle with some chopped walnuts.
Notes
Tip: You could add about ½ cup chopped walnuts or pistachios to the batter for extra flavor
Tried this recipe?Let us know how it was!
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Luckily these are easy to whip up in a hurry 😀 Really enjoyed the warm ginger flavors.